Capirotada De Guayaba Con Plátano Recipes

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA DE GUAYABA CON PLáTANO

Steps:

• Combine the water, piloncillo, canela, and cloves in a large pot and cook over medium heat until the piloncillo has dissolved, 7 to 10 minutes. Wash the guavas and cut off the ends. Cut into 1/4-inch-thick slices and add, seeds and all, to the hot liquid. Cook at a soft simmer until the guavas are fork-tender, about 20 minutes. Remove the guavas from the syrup with a slotted spoon and let sit until cool enough to handle. Continue cooking the liquid over medium heat until thickened to the consistency of maple syrup, 20 to 30 minutes.
• Slice the ends off the baguette and cut the remaining bread into 1/2-inch-thick slices. Warm a large skillet over medium heat, swirl in a little bit of the oil to coat, and, working in batches, brown the bread slices on both sides. Wipe the pan between each use and use only enough oil so the bread doesn't stick (it shouldn't be oily at all).
• Remove the seeds from the guavas using your hands or a spoon. Press the seeds and any liquid through a colander into the syrup, and then strain the syrup.
• Preheat the oven to 350°F. Grease a deep 2 1/2-quart baking dish with a bit of the lard, spreading it with one of the tortillas, and then layer the bottom and sides of the dish with the tortillas. Whisk the remaining lard into the syrup.
• Layer half of the bread slices in the dish and top with half of the guava slices, raisins, pecans, banana slices, and cheese. Pour about 1 cup of the syrup over all. Layer the remaining bread on top and scatter the remaining guava slices, raisins, pecans, banana slices, and cheese all over the top. Pour the remaining syrup over all, cover loosely with aluminum foil, and bake until the syrup has been absorbed, 50 to 60 minutes. Allow to cool for at least 30 minutes before serving.