Ingredients
Method
- Preheat the oven to 428ºF (220°C). Cut the breads in half and place them in two large rectangular baking pans. Bake for 15 minutes, until lightly browned.
- In a large pot, add the water with the brown sugar, cinnamon, cloves, and salt. Add the whole plantains and cook until the piloncillo dissolves and the plantains are soft, about 25 minutes. Remove the bananas and cut them into medium-sized cubes. Also remove the cinnamon sticks and cloves from the syrup.
- Separately, in another large pot, assemble the capirotada. First, place a layer of bread torn by hand directly into the pot, arranging it well. Then add a layer of plantains, Chihuahua cheese, fresh cheese, peanuts, raisins, and prunes.
- Repeat the process until the pot is full, finishing with a layer of bread. Once the layers are ready, press down lightly with your hands and place the butter slices on top. Then add tablespoons of warm piloncillo water, using all the liquid to moisten the capirotada well.
- Cover the pot and bake at 428º F (220°F) for 3 and a half hours, until the capirotada puffs up a little and is golden brown on top. Take out of the oven and serve while still hot.