Capirotada for the Soul

This recipe can be found at El Restaurante. 

Recipe and photo courtesy of Chef Enrique Cortez

Makes 6 servings 

8 oz of bread (I prefer Lt birotes/bolillos)

1 ½ c. water

¼ c. apple juice

¼ c. mezcal

Dash kosher salt

1 t. cinnamon

6 cones of piloncilla (sugar cane)

3 tostadas, cut in half

1 c. mix of almonds, peanuts, raisins, pecans

1 apple, peeled and sliced “paper thin”

1 c. bananas, sliced and fried

1 c. cotija cheese

1 t. paprika

Piloncillo syrup and fresh mint, for garnish

Preheat oven to 350°F. Tear the bolillo bread into small cubes, place on a baking sheet and bake until toasted (approximately 5 minutes).

     Mix together water, apple juice, mezcal, salt, cinnamon and piloncilla and cook on medium heat until dissolved. Place tostadas on a large baking sheet, then layer with about one-third of the toasted bread cubes, the nut mix, apple slices, banana slices, and cotija cheese (use about one-third of each ingredient) and repeat the process until there are 3 layers. Pour the liquid mix over all ingredients. Bake, covered, for 30 minutes.

     To serve warm: On a white plate, half powered with paprika and half with cinnamon, place a triangular or round piece of the capirotada; garnish with a rustic piece of cotija, piloncillo syrup, and fresh mint,

¡ Enjoy! ¡ Feliz cuaresma!