Recipe to prepare white capirotada, with birotes, piloncillo, tomato and onion – The Dallas Morning News

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There are flavors that go back to the house of the grandmother or aunts, and surely among them the traditional capirotada, a dessert served only during Lent, cannot escape.

One of the most typical formulas of the State dictates that the capirotada has birote, lard, piloncillo, cloves, cinnamon, tomato, onion, cheese and corn tortillas.

Read here: Origin of the capirotada: dish started in Italy but Mexico gave it its special touch

According to María José Funes, a professor at the Pan-American University (UP), in the grandmother’s recipe, the birote is left to air in the sun for at least three days before preparing the capirotada, and later it is browned in lard.

“With tomato, onion, spices, water and piloncillo, a kind of syrup is made with which the breads are bathed, which are accommodated in a clay pot, to which first a layer of tortillas is placed so that the preparation does not sticks”, indicates Funes, who teaches the culinary art class at the School of Institutional Administration (ESDAI), of the UP.

Although this is one of the most common recipes in the region, there are multiple versions of the Lenten dessert, since depending on the place or the person, different ingredients are removed and added.

Funes points out that there are some prepared with picones, milk, atoles, plantains and apples, but what never changes is that it is prepared in layers.

Check out the recipe shared by the chef for two versions of capirotadas prepared in the State, one is the one with tomato and onion; and the other is prepared with picones, milk and butter.

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Capirotada with tomato and onion



1 piece of tomato + 1/2 onion + 250 grams of piloncillo + 125 milliliters of water + 1 stick of cinnamon + 3 whole cloves + 60 grams of almonds or walnuts + 4 aired birotes + Oil, as necessary + 3 corn tortillas + 85 grams of raisins + 100 grams of grated Cotija cheese


Chop tomato and onion into quarters. In a pot, add piloncillo, water, cinnamon, cloves, tomato and onion. Cook over low heat until the piloncillo dissolves. Stir continuously until slightly thickened. Strain and reserve. Chop and toast the almond or walnut. Reserve. Cut the birote into slices 2 centimeters thick. In a saucepan with oil, fry them until golden brown and set aside. Cover the bottom of the pan with tortillas previously passed through hot oil. There, place slices of bread, spread 1/3 of the syrup on top and add almonds or walnuts, raisins and cheese. Repeat layers of bread, syrup, nuts and cheese. Cover the container with aluminum and bake for approximately 30 minutes.

Recipe by María José Funes, professor at the School of Institutional Administration (ESDAI), of the Pan-American University.

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