Easter might be over, but it is not too late to experience one of the most traditional and popular desserts of the season: capirotada. This seasonal dessert is the perfect potpourri, a concoction of the least likely ingredients brought together to create a delightful and unique taste. Although it makes use of a wide variety of ingredients (which may differ upon region), the steps to make capirotada are rather simple. Here I provide a recipe to cook capirotada traditional from Tijuana, Baja California, Mexico. Keep in mind that the quantity of ingredients is up for the person cooking, so they may vary.
- Water (1 liter is suggested)
- Birote/Bolillo bread cut into chunks
- Peanuts and/or nuts
- Monterey cheese strips
- Plantain slices
- Multi-colored sprinkle
- Boil water with cinnamon, piloncillo, and clove within a medium-sized pot to make syrup. Once boiled, set aside.
- In another pot, place 2 or 3 corn tortillas at the very bottom so that the dessert does not stick.
- Place a layer of sliced birote/bolillo, and upon it lay and spread out the other ingredients. Use a sprinkling motion so that the ingredients will be randomly distributed throughout the width of the pot.
- Once this layer is done, shower with the syrup so that the ingredients beneath begin to soften.
- Repeat this process until desired quantity is reached.
- Finally, allow the layers to cook on a low flame until birote/bolillo is noticeably soft. When the bread is soft, then the capirotada is done!