Capirotada De Mango Con Salsa De Tamarindo 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 (MEXICAN DESSERT)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
• Lightly butter each slice of bread. Place slices in a large, flat baking pan.
• Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
• Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

LICUADO DE TAMARINDO

Steps:

• Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes, garnished with an orange segment.

MANGO TOMATILLO SALSA

Steps:

• Combine all ingredients in a nonreactive bowl.
• Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".

CAPIROTADA DE MANGO CON SALSA DE TAMARINDO

Steps:

• Preheat the oven to 350°F.
• TO MAKE THE BREAD PUDDING, peel the skin from the 1-pound mango using a vegetable peeler and slice off the thicker end to make a base so it can stand up. Hold the narrow tip with one hand and slice the mango into evenly thick slices (about 1/4 inch) on each side (use a mandoline if you have one). Reserve the slices.
• Slice off the thicker end of the 1/2-pound mango to make a base so it can stand up. Holding the mango firmly, slice downward with a sharp knife as close to the seed as possible; repeat on the other side. Scoop out the flesh with a large spoon and purée in a blender or food processor. Strain through a fine-mesh sieve only if you have any fibrous bits.
• Dice the bread into 1/4-inch cubes, lay them in a single layer on a baking sheet, and toast in the oven until dry (it's okay if they color a little). Remove from the oven and let cool.
• Meanwhile, heat the brandy in a small pan over low heat until it begins to bubble around the edges. Remove from the heat, add the dried cherries and raisins, and soak until softened, about 20 minutes.
• Combine the half-and-half, 1 1/4 cups of the sugar, canela, and salt in a pot and bring to a boil over medium heat. In a large heatproof bowl, whisk the eggs. Strain half of the hot mixture into the eggs, whisk briskly, then strain the remaining hot mixture into the eggs. Add the mango purée, bread cubes, macerated fruit with any remaining liquid, and the vanilla. Stir well to combine, and let sit for at least 30 minutes.
• Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch cake pan and dust with sugar, tapping out the excess.
• Lay the mango slices all around the bottom of the pan, overlapping so there are no holes. Spoon the bread pudding mixture on top and press gently so the top is even and the mixture reaches the bottom.
• Put the cake pan in a larger baking dish and carefully pour hot water to fill up three-fourths of the way up the sides (I like to do this right in the oven so I don't spill it). Bake until firm to the touch and a toothpick inserted into the center comes out clean, about 40 minutes.
• Remove the pan from the water and allow to cool completely before unmolding. Run a sharp knife around the edges, place a serving plate or dish over the pan, and rapidly but carefully flip over. Refrigerate the bread pudding for at least 1 hour before caramelizing the top of it. (You can make the bread pudding up to this point and refrigerate overnight, covered.)
• Sprinkle the 2 tablespoons sugar on top of the mango slices, creating an even layer. Holding a blowtorch about 2 inches from the top, melt the sugar, moving the blowtorch evenly across the surface until the sugar is golden and caramelized. Allow to cool slightly, 1 to 2 minutes, and lightly score the slices you want. Basically, you want to cut through the sugar before it hardens so it doesn't crack. If the sugar sticks to the knife, wait a little longer and try again. Wipe off the knife between slices, if necessary.
• TO MAKE THE TAMARIND SAUCE, combine the tamarind pulp and water in a small-medium saucepan and bring to a boil over medium heat, stirring. Pass the mixture through a strainer, pressing to remove the seeds and all the fibers. Stir in the honey, brown sugar, and salt. Let cool. Add a bit more hot water if it is too thick (it should be thick but pourable).
• Serve each slice with sauce alongside.