The capirotada is a very common dessert in several states of our country and each one has a slightly different version in its preparation. And it is that it is a simple recipe to make and that takes advantage of some ingredients that could be discarded because they are hard, such as bread or tortillas.
It is very common for its consumption to increase during Lent, since some of its ingredients refer to the Catholic religion, but in some homes the tradition covers a large part of the year.
Within its elaboration, as we already mentioned, each family prepares it in different ways, and the state of the Republic where it is made also has a lot to do with it. For example, in some regions they use Manchego cheese, Chihuahua or aged cheese. It also applies to the fruits that accompany it, depending on the state, are the fruits that are used: guava in Sinaloa, dried fruits in Nayarit and biznaga in Sonora.
Due to these different forms of preparation, it will be very common that when you search for the recipe you find very varied options, but we will give you a more common and very delicious preparation. Let's cook!
Ingredients:
Preparation:
How was it for you? If you don't have the option of preparing it in the oven, you can also cook it, you just have to change a few steps, such as to toast the bread, you can do it on a griddle. And also, when you finish making the layers, let it rest for a few minutes and you can serve it directly after adding all the piloncillo honey.
That's how simple and fast you can prepare this delicious Mexican dessert, write down the ingredients and on your next visit to the supermarket don't forget to look for the Don Zabor products .
Prepare a delicious coffee and enjoy this delicious recipe!