Capirotada: A Lenten dessert par excellence

Try this delicious Capirotada recipe for Lent.

The dessert originated in Italy and Spain.

Try this dish with a Mexican touch!

While some adore it for its unmatched flavor, others simply push it aside when they see it on the table.

We’re talking about Capirotada, a traditional Mexican dessert that’s associated with Lent and Easter.

It has a unique blend of flavors and textures, and its preparation can vary depending on the region and family tradition.

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Although this dessert is believed to be a Mexican dish, the reality is that it originated in Europe.

According to Flor de Piña, there are records that its origins are from Italy and Spain.

In Rome, a Capirotada recipe consisted of pieces of bread soaked in vinegar with water, layered with chicken livers, cheese, capers and cucumbers.

This was known as Sala Catabbia, according to the book De Re Coquinaria by Marcus Gavius ​​Apicius.

Capirotada was also known as ‘Almondrote’

Capirotada recipe / PHOTO: Shutterstock

A Capirotada recipe also appeared in another cookbook in 1477, but it was called Almondrote.

However, here the bread was soaked in lamb broth and roasted partridge meat, which was then bathed in a dressing.

In Spain, it was prepared with savory ingredients and sausages, but when it arrived in Mexico, it changed completely.

The toasted bread was replaced with French toast made with honey, and had grated cheese between the layers.

An ideal dessert to enjoy with family

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Kiwi Limón shares a Capirotada recipe which calls for the following ingredients:

Eight cups of water, two cones of piloncillo (Mexican brown sugar), two cinnamon sticks (for the piloncillo syrup), one cup of raisins and four slices of stale bread.

You’ll also need three tablespoons of butter for frying the bread, a quarter cup of peanuts and a quarter cup of grated coconut.

Finally, you need a quarter cup of pecans, a quarter cup of sliced almonds and half a cup of Cotija cheese.

Prepare the Capirotada

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First, preheat the oven to 356°F (180°C). Then heat the water with the piloncillo and cinnamon in a saucepan.

Stir over medium heat until dissolved, then add the raisins and cook until they plump up.

Remove from heat and set aside. Next, put the butter in a skillet over medium heat and fry the bread slices until crispy.

The bread pudding is almost ready. Arrange the bread slices in an earthenware dish and drizzle with the piloncillo syrup.

The final touch for your Capirotada recipe

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To finish this Capirotada recipe, the quintessential Lenten dessert, there’s one final touch.

According to Kiwi Limón, you should top it with peanuts, grated coconut, pecans, almonds and Cotija cheese.

Finally, bake for 20 minutes until golden brown.

This recipe may vary depending on the region where it is prepared. It can also be served cold.