Does someone know the histor of capirotada?
Answer:
Here's the recipe, sounds yummy! For history & origins, this is a great article:
http://www.mexicodesconocido.com.mx/engl...
CAPIROTADA (MEXICAN BREAD PUDDING)
Theoretically, capirotada is similar to New Orleans Bread Pudding, except that a sugar syrup replaces the milk and eggs … oh, and there’s cheese in it! Regardless, this is yet another terrific recipe to have in your repertoire to use up stale bread (and doesn’t everyone have stale bread?).
INGREDIENTS:
6 c bread cubes/pieces (stale, dried, about ½” square; use any type of bread: Italian, French, sourdough, whole wheat, even squishy white sandwich bread will work if dried)
1 T oil or butter
1 c dried fruit (about 3/8” dice, or raisin-sized)
1 c canned fruit (pineapple, peaches, or other; drained, with juice reserved) or 1 c chopped fresh fruit (pineapple, peaches, apple, cherries, or your favorite)
¼ lb cheese, coarsely grated or finely cubed (any cheddar, jack, mozzarella or hard grating cheese will work; anejo is used in Mexico, and Santa Monica’s Too Hot Tamales have used cream cheese, but I found this ends up in bigger chunks than I prefer; final volume will be about 2 c).
1 c coarsely chopped nuts, toasted (walnuts, almonds, pecans, peanuts, Brazil nuts, filberts or cashews)
5 cinnamon sticks, 3” to 4” long, or 1T ground cinnamon
2 c sugar (white, brown or Mexican sugar [piloncillo])
1 t salt
water, plus drained fruit liquid, to make a total of 2 c (up to 3 c if the bread is especially old and dry)
METHOD:
Combine sugar, salt, water and reserved fruit liquid (and cinnamon sticks, if using) in a saucepan. Bring to a boil and simmer until the sugar is dissolved (about 5 minutes, or 15 minutes if using cinnamon sticks). Add the dried fruit, and allow the fruit to plump in the sugar syrup while it cools to room temperature.
Meanwhile, combine the bread pieces, nuts, drained fruit and all but 3 T of the cheese in a large bowl. When the sugar syrup is cool, remove the cinnamon sticks and pour over the liquid (with the plumped dried fruit) over the bread and mix well with a large spoon (if using, add the dried, ground cinnamon to the mixture just prior to mixing). Allow the bread to absorb the liquid for 30 minutes, stirring every 10 minutes. Preheat the oven to 350ºF.
Grease a large casserole dish with the butter or oil. When soft, put the bread mixture into the casserole, spreading it evenly in the dish; top with the reserved 3T of cheese. Bake covered for about 30 minutes, then uncovered for about 20 minutes to crisp the top of the casserole. Serve hot, warm or at room temperature, for dessert, breakfast or brunch, or with the applications below.
Variations:
Chocolate Coffee Capirotada: This is a delicious twist to a tradional favorite. Add 4 T of Mexican cocoa and 2 T of strong mexican coffee to the sugar syrup after it comes to a boil. Stir to dissolve. You may need to add more sugar to balance the flavors.
Rich and Creamy Capirotada: Similar to the New Orleans Bread Pudding, replace the two cups of water with two cups of milk (no more, regardless of the dryness of the bread) and 2 to 3 beaten large eggs. This version will work better if the sugar is reduced to 1 c, so that the mixture doesn’t require heating (prior to baking). Since the liquid mixture won’t be heated ahead of time, use 1 T of ground cinnamon instead of the cinnamon sticks, and plump the dried in ½ c of hot tap water; add the plumping water to the milk and egg mixture before combining with the bread cubes, nuts, drained fruit and all but 3 T of the cheese in a large bowl. Follow the original Capirotada recipe from the point of combining the liquid with the bread mixture (except bake uncovered for one full hour). Serve hot, warm or at room temperature for dessert, breakfast or brunch, or with the applications below.
Applications:
Capirotada a la mode: Serve hot/warm slices of Capirotada with your favorite ice cream, preferably vanilla, coffee or cinnamon, as a dessert. Experiment with other ice cream or sorbet flavors. Or add a dollop of REAL whipped cream.
Clucking Capirotada: Using any version of Capirotada, serve with a fried/poached egg or two on top (keep the yolks soft and runny). This is a great breakfast or brunch dish, with an amazing array of tastes and textures. Serve with a side of ham, bacon or sausage (they work really well with the fruit!).
Creamy Capirotada: Pour about ½ c milk or cream over each serving of any version of Capirotada for additional succulence.
Easter is a very important time in the lives of all Mexicans who profess the Catholic faith. The Easter celebration is honored at church and you won't find bunnies and jelly beans on Easter morning, because the holiday is a holy time.The celebration of Easter actually begins with Lent. Lent is a time of penance, conversion, prayer and of living their baptism in true faith by the day-to-day deeds of their lives. The celebration begins on Ash Wednesday, when many communities gather at the parish church to acknowledge their faith and repent of their sins.
On Ash Wednesday and all Fridays throughout Lent, most people fast and abstain from eating meat. This is a time when the "Capirotada" is eaten. "Capirotada" is a kind of dessert made of sliced crusty rolls, raisins, pecans, buttermilk, cheese, brown sugar, tomatoes, onions, plantains and other secrets of Mexican cuisine. This may sound like a strange combination, but it is very popular in Mexico and there are many Americans who enjoy it as well.
As far as i know, started with old bread and instead of trowing
it away the moms used to make capirotada
And i´m from Guadalajara where it all begin
Capirotada traces its roots back to the old world, where various centuries-old Spanish cookbooks mention its predecessor. Even further back we see a distant relative mentioned by the Romans entitled Sala Cattaba, a mixture of bread, liquid (more on this later), savories such as vegetables, fowl, meat and fat, and a dressing that made of mint, pepper, celery, pennyroyal, pine nuts, vinegar, honey, water and cheese. Throughout history, this potted bread pudding has changed over time, but it has always managed to keep its sweet & savory element intact.
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