Traditional Capirotada with Mango and Plantains - Pati Jinich

Name: Traditional Capirotada with Mango and Plantains - Pati Jinich
Ingredients: 6 tablespoons unsalted butter (divided); 5 to 6 bolillos (teleras or Portuguese buns, or 1 large baguette cut into 1-inch slices); 1 pound piloncillo (grated, or substitute for 2 cups packed dark brown sugar); 1 stick canela (ceylon or true cinnamon); 1 whole star anise; 3 whole cloves; 1/4 cup raisins; 2 quarts (or 8 cups) water; 1 tablespoon vegetable oil; 3 ripe plantains (peeled and cut into 1/2-inch diagonal slices (about 3 cups)); 1 to 2 large ripe mangoes (peeled and sliced (about 2 cups)); 1 cup finely crumbled or grated queso Cotija; 2/3 cups roasted peanuts; Confectioners’ sugar (for serving)

"Traditional Capirotada with Mango and Plantains recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”..."

INGREDIENTS

•

6 tablespoons unsalted butter (divided)

•

5 to 6 bolillos (teleras or Portuguese buns, or 1 large baguette cut into 1-inch slices)

•

1 pound piloncillo (grated, or substitute for 2 cups packed dark brown sugar)

•

1 stick canela (ceylon or true cinnamon)

•

1 whole star anise

•

3 whole cloves

•

1/4 cup raisins

•

2 quarts (or 8 cups) water

•

1 tablespoon vegetable oil

•

3 ripe plantains (peeled and cut into 1/2-inch diagonal slices (about 3 cups))

•

1 to 2 large ripe mangoes (peeled and sliced (about 2 cups))

•

1 cup finely crumbled or grated queso Cotija

•

2/3 cups roasted peanuts

•

Confectioners’ sugar (for serving)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes