Andy Montoya
Capirotada is a Mexican bread pudding that is traditionally served during Lent and Easter. It is made with layers of crusty bread, raisins, bananas, almonds, and cheese, all soaked in sweetened cinnamon milk. The type of cheese used in capirotada can vary depending on personal preference. Some people use mild cheeses such as Monterey Jack, Oaxaca, or queso fresco, while others prefer cheeses with more flavour, such as Colby, Longhorn cheddar, or cotija. The key is to use a cheese that melts well and pairs well with the sweetness of the dish.
| Characteristics | Values |
|---|---|
| Bread | Bolillo, French, Crust |
| Cheese | Monterey Jack, Oaxaca, Colby, Longhorn Cheddar, Mozzarella, Provolone, Cotija, Muester, Mild, Queso Anejo, Cheddar |
| Sweetener | Piloncillo, Brown Sugar |
| Fruits | Raisins, Banana, Coconut, Mango, Prunes, Apples, Pineapple, Tomato |
| Nuts | Peanuts, Almonds, Pecans, Walnuts, Pistachios, Pepitas |
What You'll Learn
Monterey Jack
When making Capirotada, it is important to layer the ingredients, including the cheese, and let them soak before baking. This will ensure that all the flavours come together and the bread pudding is cooked evenly.
Some recipes suggest adding heavy cream to the baked Capirotada, which can add extra decadence to the dish. You can also top the bread pudding with sprinkles or powdered sugar to make it even sweeter.
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Oaxaca
Some recipes suggest using a combination of cheeses, such as Oaxaca and Monterey Jack, to create a unique flavour profile. Ultimately, it comes down to personal preference and what you are used to. If you are looking for a cheese with a little more punch, you could try Colby or cheddar cheese.
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Colby
When making capirotada, it is important to note that Colby is best eaten when young, as aged Colby becomes cracked and dry. Therefore, it is advisable to use fresh Colby cheese for the best results in this dish.
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Cheddar
Using a mild cheese like Monterey Jack or Oaxaca can create a more subtle flavour, but cheddar is a good choice if you want a more savoury, cheesy kick. It is also a good option if you are making Capirotada for a large group, as it is a widely available and affordable cheese.
If you are making a large batch of Capirotada, it is worth noting that cheddar has a longer shelf life than some other cheeses, so you can buy it in advance without worrying about it spoiling.
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Mozzarella
Capirotada is a traditional dessert, typically served during Lent and on Good Friday, with a basic recipe that dates back to the 15th century. It is a rich, sweet and savoury dish with a delightful texture and flavour. The pudding is made with layers of fried bread, nuts, dried fruit, and cheese, all drizzled with a sweet-flavoured syrup.
When making capirotada with mozzarella, it is important to note that the pudding should not be over-baked, as this will dry out the bread. It is best served warm, but it can also be enjoyed at room temperature or cold. The dish can be made ahead of time and stored in the refrigerator for up to four days.
In addition to mozzarella, other cheese substitutes for Oaxaca cheese include Monterey Jack, provolone, or a Mexican cheese blend. The type of cheese used can be tailored to personal preference, as capirotada is a versatile dish with many variations.
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Frequently asked questions
If you want a milder flavour, you can use queso Oaxaca, queso fresco, or shredded Monterey Jack cheese.
For a stronger flavour, you could opt for a cheese like Colby, Longhorn cheddar, or even regular cheddar.
Melty cheeses include Oaxaca, Monterey Jack, Provolone, Mozzarella, or cheddar.
Oaxaca cheese is often used, but you can also use Monterey Jack, provolone, mozzarella, or cheddar.
