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Delicious Chocolate Abuelita Capirotada with Toasted Pecans

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Experience the comforting embrace of traditional capirotada elevated with the rich, spiced flavor of Abuelita chocolate and crunchy toasted pecans. This delightful dessert is perfect for cozy evenings or special gatherings.

Ingredients

Scale
  • 8–10 cups stale bolillo rolls, telera bread, or sturdy French baguette, sliced into 1-inch thick pieces
  • 2 medium cones piloncillo (Mexican brown sugar)
  • 4 cups water or a mix of water and milk
  • 2–3 whole cinnamon sticks
  • 1.5 to 2 cups Oaxaca cheese, Asadero, or Monterey Jack, grated
  • 1 cup toasted pecans, roughly chopped
  • 1 handful plump raisins or other dried fruits
  • Optional: a pinch of cayenne pepper or ancho chili powder

Instructions

  1. Slice the stale bread into about 1-inch thick pieces. If not stale enough, lay it on a baking sheet and bake at 250°F (120°C) for 15-20 minutes until dry.
  2. In a medium saucepan, combine 4 cups of water (or a mix of water and milk), piloncillo cones, and cinnamon sticks. Bring to a simmer over medium heat, stirring until the piloncillo dissolves.
  3. Add the Chocolate Abuelita tablets to the saucepan, breaking them up to help them melt faster. Simmer and stir gently until the chocolate is fully melted and the syrup is uniform, about 10-15 minutes. Remove the cinnamon sticks and set the syrup aside.
  4. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
  5. Grate the cheese, aiming for about 1.5 to 2 cups.
  6. In a greased 9×13-inch baking dish, layer the prepared bread slices, overlapping slightly. Sprinkle a portion of the grated cheese, toasted pecans, and raisins over the bread. Repeat layers until all ingredients are used, ending with cheese and nuts on top.
  7. Pour the warm Chocolate Abuelita syrup evenly over the assembled layers, ensuring the bread is saturated. Cover tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
  8. Let the capirotada rest for at least 15-20 minutes before serving to allow flavors to meld. Serve warm, optionally with vanilla ice cream or extra syrup.

Nutrition

Keywords: Ensure to use stale bread for the best texture. Toasting the pecans enhances their flavor. Let the capirotada rest after baking for optimal flavor absorption.

Find it online: https://homebitesia.com/delicious-chocolate-abuelita-capirotada-with-toasted-pecans/