Then, the next important thing is to get home and start the cooking. Today, I went home to find another blessing-the family grill chef had it all fired up and ready.
As I started my rush for a blessed day, I was not going to be too busy to catch the beautiful clouds. I caught the sun piercing through the clouds. The perfect weather for our grilling was soon to arrive.
Inside, I had to get the Easter tradition started. I had the Piloncillo for the Capirotada. Many families have their favorite Capirotada recipes. As for me and my family, our late Tia Maria Elena's-"Lena"- recipe is our favorite and has become my little family Lenten tradition. A certain thing for our Lent, I will make Tia Lena's Capirotada recipe between Ash Wednesday and Easter Sunday. Some years, it's more than once.
You can use your favorite brand of Piloncillo, I know some people may use brown sugar-just your pick. Preheat oven to 400 degrees, 375 for glass pans.
Because Piloncillo is so rich, I take a saucepan, 1 tblsp of ground cinnamon, 1" of water then I add the Piloncillo to dilute. Once it's all diluted, it is ready to pour over the Capirotada.
While the Piloncillo is diluting over the stove-top, toast and butter the bread. This will be the base and first layer, as this recipe is a layered Capirotada.
Then, add sliced bananas on top of your toasted and buttered bread. I recommend you slice up the bananas before you get started, but I usually slice them as I go along. I find this keeps them from softening too much.
I add coconut flakes, grated mozzarella, and unsalted roasted peanuts as the following layers. Raisins are optional. My final layer is sprinkling of ground cinnamon (to taste and lightly because I add extra cinnamon to the Piloncillo while I dilute it). Today, I omitted the raisins but your favorite raisins or dried berries are always optional.
Continue the layers in the same order of your first layer of ingredients. I usually do three layers. I have topped with toasted and buttered bread on top, and then just left that off other years. Either way, it's delicious.
Today, I left the toasted bread off on top.
After you have finished the layering, add the diluted Piloncillo.
Press layers down into the Capirotada to submerge the layers in the diluted piloncillo.
Bake for about 30 minutes or until all the piloncillo bakes into the layers. Bake longer if using glass pans, as the oven temperature should be lower for glass pans.
Voila, there it is..........baked Capirotada.
As for the grill, that's the fun part of togetherness and listening to the latest activities, or just listening to the cooks tell their best ways of cooking......or how the other guy that's not grilling does it.
Then it was our family grill chef at work. He even chops his own mesquite to keep those fires going. I was too slow to capture the action of the actual chopping. However, no work boots required for that.
First things first. The poppers that everyone enjoys.
Tomato chicken. I lightly spread Tomato bouillon powder (Caldo de tomate)......not too much because then it's real salty, awe just enough for flavor.
Popper Tip: I boil my bacon for 10 minutes, then I wrap the boiled bacon around to complete the popper. I find they grill quicker and more evenly. To each his own.
Oh, when there is not enough grill then have a back-up plan inside....no problem.
Yum, it was all ready to enjoy!
To finish the meal, do not forget the traditional Capirotada.
Another scrumptious menu at Easter.
