Capirotada
Submitted by Zenaida Banuelos
Zenaida Banuelos is the head cook at Food City Ranchland. She has a great love for cooking which is evident when you taste her delicious food. She's sharing her capirotada recipe, which is the same one used in our deli during Lent.
Zenaida Banuelos, the head cook at Food City Ranchland, is known for her culinary skills and her unwavering passion for cooking. Her expertise shines through in every dish she creates. One of her most cherished recipes is her traditional capirotada, a beloved dish served during Lent.
Capirotada is a classic Mexican bread pudding that holds a special place in the hearts of many. It's a dish rich in history and tradition, symbolizing the journey of Lent with its array of flavors and textures.
This capirotada recipe is a harmonious blend of sweet and savory, featuring layers of toasted bread, melted cheese, nuts, dried fruits, and a warm, spiced syrup.
Ingredients:
If You Shop at Ranchland:
2 Bags of Food City Capirotada Bread Bakery Table
16oz Butter (room temperature) Dairy
3 Cinnamon Sticks Aisle 9
5 Whole Cloves Aisle 9
16 oz Coconut Flakes Aisle 9
15 oz Grajea (Sprinkles) Aisle 9
16 oz Muenster Cheese Lunch Meat/Cheese (Back Wall)
2 Oranges Produce
10 oz Peanuts Aisle 9
10 oz Pecan (pieces) Aisle 9
4 Piloncillo Aisle 9
10 oz Raisins Aisle 10
8 oz Sugar Aisle 9
4 cups Water Aisle 1
If You Shop at Estrella:
2 Bags of Food City Capirotada Bread Aisle 1
16oz Butter (room temperature) Aisle 1
3 Cinnamon Sticks Aisles 1 & 2
5 Whole Cloves Aisles 1 & 2
16 oz Coconut Flakes Aisles 1 & 2
15 oz Grajea (Sprinkles) Aisle 1
16 oz Muenster Cheese Aisle 1
2 Oranges Aisle 1
10 oz Peanuts Aisle 1
10 oz Pecan (pieces) Aisles 2 & 3
4 Piloncillo Aisles 1 & 2
10 oz Raisins Aisle 3
8 oz Sugar Aisle 3
4 cups Water
Directions:
Syrup:
Put water to boil in a medium size pot.
Cut oranges in half.
Add oranges, piloncillo, cinnamon, sugar, and cloves to water, and boil for 45 minutes.
Add Butter and boil for 5 minutes
Set to lowest flame and let simmer until ready to use.
Mix for Capirotada:
Combine coconut flakes, pecans, peanuts, raisins, and sprinkles in a medium size bowl.
Assemble Capirotada:
In a 13x9 pan, sprinkle a thin layer of the mix for capirotada.
On top, put a thin layer of bread.
Repeat 2-3 more times.
Add Syrup, and cover the whole surface.
Let the syrup soak in to allow bread to absorb syrup.
Cover with foil.
Bake in oven for 10-15 mins at 275 degrees F.