Capirotada

Instructions

1. 1
   Simmer the piloncillo matrix: In a medium saucepan, combine the 2.5 cups of water, piloncillo cones, cinnamon sticks, and whole cloves over medium-high heat.
2. 2
   Reduce and strain: Allow the liquid to boil for 15-20 minutes until the sugar melts entirely into a light, highly fragrant syrup. Remove from heat, pass through a fine sieve to discard the cinnamon and cloves, and keep warm.
3. 3
   Toast the bread base: Preheat your oven to 180°C (350°F). Generously spread both sides of the bolillo rounds with butter. Griddle-toast them in a skillet over medium heat until golden-brown and crisp (this prevents the bread from disintegrating into mush later).
4. 4
   Butter the glassware: Use a small smear of extra butter to thoroughly coat the bottom and sides of a 20x30 cm rectangular glass baking dish.
5. 5
   Layer the foundation: Pack a tight, even layer of the griddled bread rounds along the bottom of the glass dish, closing up as many gaps as possible.
6. 6
   Scatter the texturized fillings: Sprinkle half of the raisins, half of the rustically chopped raw almonds, and a third of the crumbled cotija cheese directly over the bread layer.
7. 7
   Ladle the infusion: Use a ladle to evenly stream a generous dose of the hot piloncillo syrup over the bread, ensuring every single crust absorbs the moisture.
8. 8
   Complete the assembly: Fit a second layer of toasted bread on top and repeat the coating. Mirror the visual architecture of `Capirotada de desayuno.png` by covering the surface completely with the remaining raisins, skin-on almonds, and a heavy blanket of crumbled cotija. Pour all remaining syrup over the top.
9. 9
   Bake to a crisp: Cover the dish tightly with aluminum foil and bake at 180°C (350°F) for 20 minutes. Remove the foil and bake uncovered for an extra 15 minutes until the top is deeply golden, the almonds are fragrant, and the cheese edges are beautifully set.
10. 10
    Rest and serve: Pull from the oven, let the dish cool and settle for 10 minutes so the syrup at the base locks into the bread crusts, and spoon out warm at the breakfast table.