As featured on Recipe Club's Easter episode
Zacatecas-Style Capirotada
Gustavo Arellano
Gustavo’s notes appear in italics.
Serves 12 (but probably more—we eat a lot haha)
12 small bolillos
3 C queso añejo
¼ yellow onion
5 tomatillo husks
6 cinnamon sticks
4 cloves
1½ lbs piloncillo (three 8-oz piloncillo cones)
2 C lard
⅔ C raisins
½ C slivered almonds
For garnish
Coconut flakes
Nonpareils
1. Cut bolillos into four strips. Trim so white is exposed on all sides. Cut the cheese into small strips.
2. Leave the cheese and bolillos to air-dry for 3 days. Monitor the cheese to make sure no mold grows.
3. Meanwhile, make the syrup. Add 8 C water to a saucepan, along with the onion, tomatillo husks, cinnamon sticks, cloves, and piloncillo. Bring to a boil, and stir until the piloncillo has melted, about 5 minutes. Reduce heat to a simmer, and cook for a few more minutes. Allow to cool to room temperature, then strain and set aside.
4. Preheat the oven to 350°F and set the oven rack in the middle position.
5. Add a few big spoonfuls of lard to a sauté pan over medium heat. Heat until the lard melts and begins to bubble lightly.
6. Working in batches, fry the air-dried bolillo until golden brown on all sides. Remove the bread to a rack or paper towel once browned, and replenish the lard whenever necessary.
7. Arrange a single layer of fried bolillo in a baking dish (16½” x 10” x 4”). Fill in the crevices with strips of cheese. Sprinkle with raisins and almonds.
8. Continue layering bread, cheese, almonds, and raisins. Once the pan is full, pour syrup evenly over the bolillos with a ladle. Press down bolillos so they can soak up as much syrup as possible. You will likely have more syrup than you need, but make sure all the bread is saturated.
9. Cover the dish loosely with foil and bake for 30 minutes, removing the foil for the last 5 minutes so the top can crisp.
10. Retrieve the dish from the oven. Allow to cool for a few minutes, then sprinkle with coconut flakes and nonpareils. Serve warm or at room temperature.