Capirotada de Guayaba con Plátano

Name: Capirotada de Guayaba con Plátano
Yield: serves 8 to 10
Ingredients: 6 cups water; 10 ounces piloncillo, chopped, or 1 cup firmly packed dark brown sugar plus 1 1/2 tablespoons molasses; 1 5-inch piece canela; 2 whole cloves; 1 1/2 pounds fresh guavas; 1-pound loaf day-old baguette; 2 to 4 tablespoons vegetable oil; 3 tablespoons lard or unsalted butter; 6 (6-inch) corn tortillas; 1/3 cup dark raisins; 1/3 cup coarsely chopped pecans; 2 bananas, cut into 1/2-inch-thick slices; 8 ounces Munster or Monterey Jack cheese, shredded

December 14, 2011

Capirotada is Mexico’s version of bread pudding and is traditionally served during Semana Santa (Lent). It is made with day-old crusty bread that is lightly fried and layered or topped with various ingredients, such as raisins, peanuts, coconut, tomato, or cheese, and baked with sweetened milk or piloncillo syrup. I had the good fortune to stumble upon this incredible bread pudding in Tlaxcala. Cecilia and I met through my dad and immediately sparked a friendship. She told me her mom’s recipe was the best capirotada ever and that it had to be in the book. She was so right! I visited her mother’s home, where I stayed and cooked for a few days. I had never met her before but was warmly welcomed by her with kindness and sweetness. The day after we prepared this unusual bread pudding (originally from Jalisco), the sweet aroma of fragrant guavas and piloncillo lingered in the air as we enjoyed a slice for breakfast with a delicious glass of cold raw milk.

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