Kapirotada – Mexican Easter Pudding, which is traditionally bake on Good Friday. In the form lay layers stale various bread soaked in spicy syrup with cinnamon and cloves, various dried fruits, fruits, nuts and cheeses and baked. It turns out incredible tasty and aromatic mixture of salty and sweet, crispy and tender – all in one piece of pudding. And especially believing Christians see This stunning blend of Kapirotada textures is a deep symbolism, reminiscent of the Passion of Christ. Bread – the flesh of Christ, syrup – blood, cinnamon stick – a wooden cross, cloves – nails, and melted cheese – the shroud. It also serves as a peculiar reminding housewives which particular ingredients should be part of Easter pudding. Nutritional value of one serving: (total 10) Calories 465, total fat 13 g., saturated fat g., proteins 14 g., Carbohydrates 71 g., Fiber g., Cholesterol mg., Sodium mg., sugar
The author of the recipe – Mely Martinez (Mely Martinez) – culinary teacher, food blogger
AT ремя: 35 мин.Difficulty: easy Servings: 10 The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr pilonsillo or brown sugar
- 1.5 tbsp. water
- 1 cinnamon stick
- 2 cloves
- 3 tbsp. l (45 gr.) Melted butter
- 3 tbsp. l vegetable oil
- 16 slices 0.8 cm thick. Bolillo or french baguette at least two days ago
- 3/4 Art. kotiha cheese
- 1/4 Art. roasted peanuts
- 1/4 Art. raisins
- 2 tbsp. l (30 gr.) Butter, chopped in small cubes
Recipes with similar ingredients: Pilonsillo, cinnamon, cloves, butter, baguette, kotikh cheese, Peanuts, raisins
Recipe preparation:
- Preheat the oven to 175 ° C. In a medium-sized pot put pilonsillo, cinnamon stick, cloves and pour water. Put on medium heat and melt the sugar. (If it’s difficult for you cut the pilonsillo in the right amount, put it in microwave and heat at intervals of 30 seconds until it will be soft enough to cut. Be careful, taking it out of the microwave, as it gets very hot).
- Mix melted butter with vegetable oil and grease slices of bread. Lay them on a baking sheet and bake for 8 minutes, and then turn over, bake for another 5 minutes. Bread Must Get rich golden hue.
- Start laying out slices of bread in a round shape for baking. Using a soup ladle, slowly pour the bread in syrup to it was saturated, and the syrup did not drain to the bottom of the mold, it should enough to soak all the bread. Better yet, dip the bread in syrup, to soak evenly.
- Cover the first layer of bread with cheese, raisins and peanuts or any other dried fruits or nuts as you wish.
- Put the next layer of bread on top and repeat the whole process. impregnation and topping with cheese, raisins and nuts.
- Pour the remaining syrup onto the last layer of bread, top sprinkle with cheese, raisins and peanuts. Spread on the surface 2 tbsp. l (30 gr.) Diced butter. Cover aluminum foil and bake in a preheated oven for 45 minutes, until the upper crust becomes golden, and the lower layers are wet. Serve the pudding warm or chilled.
Note
Some variations of the recipe: Traditionally, bread is fried, and Do not bake in the oven. You can choose a method to your liking. ВItalian bread and challah can also be used as bread. In the north of Mexico, corn tortillas are even added. Some cooks add anise seeds to the syrup. You can add 1/4 too tsp This amount will be enough for this recipe. Sometimes in fruit is added to the capirotad. These are mostly fried plantans, bananas or apples. Sometimes tomatoes and onions are added to the syrup. Instead raisins you can also take prunes, cranberries or other dried fruits, even coconut flakes. Same thing with nuts. Can be used almonds, pecans, walnuts or pine nuts. From cheeses you can also use mexican manchego, monterrey jack and soft white Cheddar. Parmesan is even suitable if mixed with Mexican keso fresco.
