How to Make Capirotada for Good Friday (Recipe)

(Originally posted on EpicPew, March 30, 2018.)

When my late father was alive, he used to make a delicious dessert called capirotada. I never realized the significance of it or its ties to the Lenten season until after he passed away. While this traditional Mexican dish is served throughout Lent, it’s most appropriate to on Good Friday. “Why?” you may ask. Because each of the ingredients is symbolic of what we commemorate on Good Friday.

Capirotada reminds us of Christ’s suffering on the cross. The cloves used in the recipe reminds us of the nails used to crucify Christ on the cross and the cinnamon sticks represent the cross. The syrup is symbolic of the precious blood and the melted cheese reminds us of the Holy Shroud used to cover his body when taken down from the cross.

While there are many different recipes floating out on the internet, I found out that closely resembles the one my own father used.

Here is the recipe (taken from Mexican In My Kitchen) you can use to make for yourself:

Ingredients

• 12 Ounces About 1 1/4 cup of piloncillo or dark brown sugar
• 1 1/2 cup of water
• 1 stick of cinnamon
• 2 cloves
• 3 Tablespoons of melted butter
• 3 Tablespoons of vegetable oil
• 16 slices 1/3” thick of Bolillo (French bread)
• 3/4 cup of Cotija Cheese
• 1/4 cup of roasted peanut
• 1/4 cup raisins
• 2 tablespoons of butter cut in small cubes

Instructions

Preheat oven at 350F. In a medium-size pot place the Piloncillo, cinnamon stick, cloves, and water. Place in the stove and melt in medium heat. ( If you have a hard time cutting the piloncillo for the amount needed, place it in your microwave for intervals of 30 seconds until it is softened enough to cut. Be careful while removing it out of the microwave since it gets extremely hot.)

Mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.
Start assembling the slices of bread in a round ovenproof dish. With the help of a ladle slowly pour syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. Better yet dip the bread into the syrup to get an even moist crumb.

Top the first layer of bread with cheese, raisins, and peanut or any other fruit or nuts you would like to add according to the suggestions given above or your own.

Place another layer or bread and continue the process as in step 4.

Pour the remaining syrup over the last layer of bread and top with the cheese, raisins, and peanut. Dot with the 2 tablespoons of butter cut in small cubes. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. Serve warm or cold.

Recipe Notes
some variations to this recipe:
• Fruits are also found in some recipes, the most common are fried plantain, bananas and apples.
• Prunes, cranberries, or other dried fruit are also used instead of the raisins, even shredded coconut.
• The same applies to the peanuts, any other nuts like almonds, pecans, walnuts, pine nuts are used.
• Other cheeses used as a substitute are Mexican Manchego, Monterrey Jack, and Mild White Cheddar and even parmesan mixed with Mexican Queso Fresco.