Capirotada - How to make Mexican Lent pudding

​(Published in the Pacific Pearl magazine March 2023)

Carnaval has come and gone! After the banda has finally stopped playing and all the confetti has been cleaned off the streets, it’s time to gear up for Easter. Catholics in Mexico observe Lent for 40 days between Ash Wednesday and Easter. Usually Lent is a time to reflect and give up specific pleasures such as sweets, alcohol or social media. In Mexico there are specific food restrictions: no beef, pork or chicken on Fridays during Lent. However you’re allowed to eat fish and (drumroll…) bread pudding. You would say, bread pudding isn’t really meal, it’s more like dessert. Here’s the catch: during Lent the Mexican bread pudding or ‘Capirotada’ as it’s known, is served as a dish in itself.

Ask any local to recommend the ‘best’ capirotada in town, the most likely answer is: “The one that my grandma/mom/aunt makes!” There are several ways to prepare Capirotada. But at its most basic it has four components: toasted bolillos (Mexican baguettes) drenched in piloncillo syrup with clove and cinnamon, fruits and cheese. Are you ready to make your own and cook like a local?

INGREDIENTS:
20-25 slices baguette or bolillo, 1-2 days old
5 oz or 150 gr butter
10 corn tortillas, roasted (optional)
8oz or 250 gr grated cheese (Cotija or aged cheese)
7 oz or 200 gr raisins or dried plums
7 oz or 200 gr pecans, almonds or peanuts
2 bananas (regular or plantain)
SYRUP:
150 grams piloncillo or caster sugar
3 cups water
1 cinnamon stick
3 cloves

PREPARATION:
First prepare the syrup: heat the water in a saucepan and add the sugar, cinnamon and cloves. Stir constantly to a light syrup. Remove from the heat.
Toast the slices of bread until light brown and cover with butter.
Heat the oven at 200°C or 390°F. Lightly grease an oven dish and cover the bottom and sides with the tortillas. Submerge the slices of bread in the syrup and cover a single layer in the oven dish. Sprinkle part of the cheese, raisins, nuts and sliced banana on top and cover with another layer of bread dipped in syrup. Continue until all ingredients are finished.
Strain the remaining syrup and pour over the pudding. Cover with aluminum foil and bake for 20 minutes in the oven. Occasionally lift the foil and press smooth the surface with a wooden spoon. Lower the heat to 150°C or 300°F and bake for another 30 minutes. Serve the pudding lukewarm.
SERVES 6 PEOPLE

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to book your seats for one of the Flavor Teller food tours.
 
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