Ingredients
6 bolillo
2 cups heavy cream
2 cups whole milk
1 can evaporated milk
1 can sweetened condensed milk
1 cone piloncillo
1 star anise
2 whole cloves
2 sticks cinnamon
1 tbsp vanilla bean paste (or vanilla extract)
6 - 8 corn tortillas
4 tbsp butter
1 cup pecans, chopped
1 cup sliced almonds
1 cup salted/roasted peanuts
1 cup rasins
1 cup shredded coconut
1 cup crumbled queso fresco
sprinkles
Directions
Step 1
Set your oven to 250 degrees.
Step 2
Slice up the bolillo into 1 inch thick pieces. Place on a baking sheet and toast in the oven for 1-2 hours.
6 bolillo
Step 3
In a large pot, add the heavy cream, whole milk, evaporated milk, sweetened condensed milk, piloncillo(which is basically brown sugar, you can sub 1 cup brown sugar if you can't find piloncillo), the anise, cloves, cinnamon and vanilla. Set on a medium heat and cook stirring every couple of minutes until the piloncillo is fully melted.
2 cups heavy cream
2 cups whole milk
1 can evaporated milk
1 can sweetened condensed milk
1 cone piloncillo
1 star anise
2 whole cloves
1 tbsp vanilla bean paste (or vanilla extract)
Step 4
In a smaller skillet, melt 2 tbsp of the butter, toast up the corn tortillas for 10-15 seconds per side.
6 - 8 corn tortillas
4 tbsp butter
Step 5
To assemble, get a 9x13 baking dish. Coat the inside of it with the remaining 2 tbsp butter.
4 tbsp butter
Step 6
Place the corn tortillas in an even layer on the base of the baking dish coming up to the sides.
6 - 8 corn tortillas
Step 7
Then start with an even layer of the toasted bolillo.
6 bolillo
Step 8
Then generously pour over the milk mixture into the bread, about 1 cup total.
Step 9
Once the bread is soaked, evenly sprinkle over some of the raisins, pecans, almonds, peanuts, shredded coconut and some of the queso fresco.
1 cup pecans, chopped
1 cup sliced almonds
1 cup rasins
1 cup shredded coconut
1 cup crumbled queso fresco
Step 10
Continue these layers 2 more times or until you've run out of bread.
Step 11
Make sure the final/top layer is a layer of all the sprinkled toppings. The additional topping here at the top will be some sprinkles.
sprinkles
Step 12
Bake the capirotada at 350 degrees for 40-45 minutes. Check it 25-30 minutes into baking. If it is getting too toasty, cover with foil.
Step 13
After it has baked, top it off with a drizzle of sweetened condensed milk(optional).
Step 14
Let it cool slightly, at least 10 minutes.
Step 15
Serve and enjoy!
