Patrick Oconnell
Capirotada is a Mexican bread pudding made with bread, piloncillo, cinnamon, raisins, almonds, and cheese. The unique ingredient is cheese, which adds a salty contrast to the sweet piloncillo syrup. While some recipes call for different types of cheese, such as Monterey Jack, Muenster, or cheddar, the traditional cheese used in Capirotada is Queso Anejo, a shredded cheese. The cheese is melted over the pudding, creating a layer of goodness and providing extra protein for those who consume it during Lent, when meat is not allowed.
| Characteristics | Values |
|---|---|
| Main ingredients | Bread, piloncillo, cinnamon, raisins, nuts, cheese |
| Bread type | Bolillo bread, French bread, or any crusty white bread |
| Sweetener | Piloncillo (unrefined whole cane sugar) or brown sugar |
| Cinnamon type | Canela (Mexican cinnamon) or Ceylon/cassia cinnamon |
| Cheese type | Cotija, queso fresco, queso Oaxaca, Monterey Jack, Muenster, Provolone, Mozzarella, Cheddar, Colby, Manchego, or any melty cheese |
| Additional ingredients | Fried plantains, ripe mangoes, bananas, apples, peanuts, almonds, coconut, sprinkles, eggs, ground meat, tomatoes, onions |
| Purpose of cheese | To add protein during Lent when meat is not allowed, and to create a sweet-salty flavour |
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What You'll Learn
- Oaxaca cheese is a semi-hard Mexican cheese with a rich, slightly salty flavour
- Cotija cheese is a dried and crumbly cheese, often used in Michoacán
- Monterey Jack is a mild cheese that can be used in Capirotada
- Cheddar is a popular choice, especially Longhorn or Colby, for its salty flavour
- Mozzarella, Provolone, and Muenster are also suitable melty cheeses
Oaxaca cheese is a semi-hard Mexican cheese with a rich, slightly salty flavour
Capirotada is a traditional Mexican bread pudding made with bread, piloncillo, cinnamon, raisins, nuts, and cheese. The cheese is an essential ingredient, adding a salty contrast to the sweetness of the piloncillo syrup. While there are many variations of Capirotada, Oaxaca cheese is a popular choice.
Oaxaca cheese can be found at Latin or Mexican grocery stores, and it is a versatile ingredient that can be used in various dishes. It is a good source of protein and calcium, and its salty flavour can enhance the taste of other ingredients.
When making Capirotada, the bread is typically soaked in a syrup made from piloncillo, cinnamon, and cloves, or in a sweetened milk mixture. The cheese is then layered with the other ingredients and baked until melted and golden brown. The dish can be served warm or cold, and it is a popular dessert during the Lenten period, especially on Good Friday before Easter.
Oaxaca cheese is a key ingredient in Capirotada, contributing to the unique sweet and salty flavour combination that has made the dish a beloved tradition in Mexico.
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Cotija cheese is a dried and crumbly cheese, often used in Michoacán
Capirotada is a Mexican bread pudding made with bread, piloncillo (unrefined whole cane sugar), cinnamon, raisins, almonds, and cheese. It is traditionally eaten during Lent on Fridays when meat is forbidden, with the cheese providing extra protein. The saltiness of the cheese also balances out the sweetness of the piloncillo syrup.
While Cotija cheese is commonly used in Michoacán, capirotada recipes vary across Mexico. In some regions, melty, stronger cheeses like Mexican Manchego, cheddar, Monterey Jack, or Muenster are used. In other regions, milder cheeses like queso fresco or queso Oaxaca are preferred. Ultimately, the type of cheese used in capirotada comes down to personal preference and regional variations.
When making capirotada with Cotija cheese, it is important to sprinkle the cheese on top of the pudding rather than mixing it in, as the cheese is meant to melt and create a salty layer on top. This combination of sweet and salty flavours is what makes capirotada unique and addictive.
In addition to cheese, capirotada can also include various other ingredients such as nuts, dehydrated fruits, and spices like nutmeg and allspice. The beauty of capirotada is that it can be adapted to personal tastes and family traditions, making it a beloved and versatile dessert during the Lenten period in Mexico.
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Monterey Jack is a mild cheese that can be used in Capirotada
Capirotada is a Mexican bread pudding made with bread, piloncillo, cinnamon, raisins, nuts, and cheese. It is a traditional dish consumed during Lent, especially on Good Friday before Easter, as it provides extra protein to those who abstain from meat on Fridays during the Lenten period.
The cheese used in Capirotada is typically a melty variety, such as Oaxaca, a semi-hard Mexican cheese with a rich, slightly salty flavour. However, if Oaxaca cheese is unavailable, shredded Monterey Jack cheese can be used as a substitute. Monterey Jack is a mild cheese that can be used in Capirotada. It is a good option for those who prefer a milder flavour profile or are looking for a more readily available alternative to Oaxaca cheese.
Monterey Jack cheese is a semi-soft cheese with a creamy texture and a mild, buttery flavour. It melts easily, making it ideal for use in Capirotada. When used in this dish, it adds a creamy and savoury element that balances the sweetness of the piloncillo syrup. The mild flavour of Monterey Jack also allows the other ingredients in Capirotada, such as cinnamon and raisins, to shine through without being overpowered.
To use Monterey Jack cheese in Capirotada, it is typically shredded or grated and melted over the pudding, creating a savoury layer that complements the sweetness of the dish. The cheese can be mixed with other ingredients, such as nuts and raisins, or layered between slices of bread. It is important to note that Capirotada should not be over-baked, as this can cause the bread to dry out and affect the overall texture of the dish.
Overall, Monterey Jack is a versatile and mild cheese that can be successfully used in Capirotada. Its melting properties and subtle flavour make it a suitable alternative to Oaxaca cheese, allowing those who prefer a milder taste or are unable to find Oaxaca cheese to enjoy this traditional Mexican dish.
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Cheddar is a popular choice, especially Longhorn or Colby, for its salty flavour
Capirotada is a traditional Mexican bread pudding made with sliced and buttered bolillo bread, raisins, nuts, and melted cheese. It is baked in a rich syrup made with piloncillo and cinnamon and is traditionally served on Good Friday or during the Lenten period. The unique ingredient in this dessert is cheese. The saltiness of the cheese contrasts with the sweet piloncillo syrup, creating an addictive flavour profile.
While there are many types of cheese that can be used in capirotada, such as Monterey Jack, Muenster, Oaxaca, and Provolone, Cheddar is a popular choice, especially Longhorn or Colby, for its salty flavour. The sharpness of Cheddar pairs well with the sweetness of the pudding, enhancing the overall taste experience.
Longhorn Cheddar, in particular, has a strong and salty flavour that can add a bold punch to the dish. Its salty notes perfectly balance the sweetness of the piloncillo syrup, creating a delightful interplay of flavours. The cheese also provides a creamy texture that blends seamlessly with the other ingredients.
Colby Cheddar, on the other hand, has a milder salty taste that can subtly enhance the sweetness of the pudding. Its creamy and smooth texture melts beautifully into the dish, creating a cohesive blend of flavours and textures.
When using Cheddar in capirotada, it is essential to shred or grate the cheese to ensure it melts evenly and creates a cohesive dish. The cheese should be layered with the bread, raisins, and nuts, allowing the flavours to meld together during the baking process.
In conclusion, Cheddar, especially the Longhorn or Colby varieties, is a popular choice for capirotada due to its salty flavour, which creates a unique and addictive combination with the sweet piloncillo syrup. The sharpness or mildness of the Cheddar can be tailored to personal preferences, allowing for a customisable and satisfying dessert experience.
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Mozzarella, Provolone, and Muenster are also suitable melty cheeses
Capirotada is a Mexican bread pudding made with bread, piloncillo, cinnamon, raisins, almonds, and cheese. The cheese is what sets it apart from a classic bread pudding. The ideal cheese for capirotada is melty and salty, providing a contrast to the sweetness of the dish. While queso anejo is the traditional cheese used in capirotada, there are several other suitable melty cheeses that can be used. These include Oaxaca, Monterey Jack, and mild Cheddar.
Oaxaca cheese is a semi-hard Mexican cheese made from cow's milk that has a rich, slightly salty flavour. If you're looking for a milder cheese, Oaxaca cheese is a good option. It melts well and has a creamy texture, making it ideal for capirotada.
Provolone is another suitable melty cheese that can be used in capirotada. It has a mild flavour and a smooth, creamy texture, similar to mozzarella. Provolone is an Italian cheese that is often used in sandwiches, but it can also be melted and used in dishes like capirotada.
Mozzarella is a well-known Italian cheese that is commonly used in pizzas and pasta dishes. However, it can also be used in capirotada as it melts well and has a mild, creamy flavour. Mozzarella is a versatile cheese that can enhance the taste of capirotada without overwhelming the other ingredients.
Muenster is a lesser-known but equally delicious option for capirotada. It is a semi-soft cheese with a mild, buttery flavour and a smooth texture. Muenster melts extremely well, making it perfect for dishes like capirotada where you want the cheese to blend seamlessly with the other ingredients.
In conclusion, while queso anejo is the traditional cheese used in capirotada, there are several other suitable melty cheeses such as Oaxaca, Provolone, Mozzarella, and Muenster. These cheeses offer a range of flavours and textures that can enhance the taste and creaminess of the dish, making it a versatile and indulgent treat.
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Frequently asked questions
Queso Anejo is the traditional cheese used in capirotada.
Any melty cheese will work, such as Oaxaca, Monterey Jack, Provolone, Mozzarella, or even cheddar.
The cheese adds extra protein to the dish as it is consumed during Lent, on Fridays, when meat is not allowed. The saltiness of the cheese also pairs well with the sweet piloncillo syrup.
Capirotada is a traditional Mexican bread pudding made with bread, piloncillo, cinnamon, raisins, nuts, and cheese.
Capirotada is traditionally eaten during Lent, especially on Good Friday before Easter.
