Capirotada is a traditional Mexican bread pudding served during Lent, with sweet syrup and fruit and a savory melted cheese topping. It originated from leftover ingredients before Lent and has religious symbolism. Day-old bread is the main ingredient, with sweet syrup made from unrefined sugar, cinnamon, and cloves. The dish is completed by layering bread in a pan, dipping it in syrup, and adding cheese or dried fruit and nuts on top.
Capirotada is a traditional Mexican dish that is often served on Fridays during the Christian observance of Lent, a day when some eat no meat. It is a type of bread pudding that has sweet elements such as syrup and fruit and a savory element in the form of a melted cheese topping. The dish is thought to have originated from ingredients left over from the days before the start of the fast for Lent. There are several variations on the dish, some of which are local to a specific city or area.
The first record of a capirotada recipe occurred in the 17th century, during the Spanish Inquisition. The current recipe has been preserved and can still be seen today. The main ingredients of capirotada have not changed since then, although there are variations. There is also some religious symbolism involved in the preparation of the dish. The various ingredients are sometimes said to represent different aspects of the story of Christ, with items such as whole cinnamon sticks representing the cross and syrup being symbolic of blood.
The main ingredient in a capirotada is day-old bread. In classic Mexican recipes, bolillos are called for and cut into small pieces, although in reality, any day-old bread can be used. Allowing the bread to dry overnight helps the bread retain some texture as it bakes. Fresh bread will break quickly and become mushy. Some preparations call for the bread to be quickly browned with butter to further help maintain the texture.
One part of the capirotada that almost all recipes call for is sweet syrup. Authentic recipes call for the use of piloncillos, a type of unrefined sugar similar to brown sugar. This is mixed with cinnamon, cloves and water to make syrup which is poured over the bread. Sometimes, the addition of tomatoes and onions can help accentuate the savory taste of the dish, while other times dried fruits or bananas are added to emphasize the sweetness.
The capirotada is completed by layering the bread in a pan. Each tier consists of a layer of bread which is then dipped in some of the syrups. This repeats until the pan is filled. Depending on the exact recipe, the top layer of bread is usually covered in cheese which will melt and brown in the oven. Some classic recipes don’t use cheese, instead finishing the dish with dried fruit and nuts on top.
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