Capirotada

• 750 grams Bolillo, pretoasted and sliced in 3/4 inch thick slices.
• 10 cups Water
• 4 cups Brown sugar, light brown.
• 20 grams Cinnamon sticks
• 3/4 teaspoon Cloves, ground.
• 1/2 teaspoon Nutmeg, ground.
• 3 tablespoon Vanilla extract
• 3 sticks Butter, unsalted.
• 1/2 cup Vegetable oil
• 60 grams Apples, dried.
• 130 grams Apricots, dried.
• 120 grams Prunes, dried.
• 100 grams Walnuts, chopped.
• 60 grams Coconut, shredded.
• 100 grams Peanuts
• 4 cups Bananas, 1/4 inch sliced
• 200 grams Queso Fresco, crumbs.
• 12 pieces Corn tortillas, whole and soft prefried in vegetable oil.

1. Preheat the oil in a 10 liter stockpot and fry the tortillas in the oil and set aside.
2. Add the butter, water, brown sugar, cinnamon, cloves, nutmeg and vanilla extract to the pot with the remaining oil and bring to a boil on low heat.
3. Meanwhile, incorporate the apples, apricots, prunes, walnuts, coconut and peanuts in a container and set aside.
4. Place 6 fried tortillas in the bottom of a 10x14x3 baking pan covering the entire bottom.
5. Once the liquid ingredients come to a boil, pull away from the fire and immediately start soaking bread slices pulling them out of the liquid before the disintergrate. And, immediately place them in the pan creating a layer.
6. Next, add half the amount of the sliced bananas on top of the soaked bread and spread evenly.
7. Add half the amount of cheese and spread evenly.
8. Add half the amount of the dried fruits and spread evenly.
9. Place the other 6 tortillas in the pan in a layer.
10. Soak the rest of the bread and create another layer.
11. Add the rest of the sliced bananas and spread evenly.
12. Add the rest of the cheese and spread evenly.
13. Add the rest of the dried fruits and spread evenly.
14. Finally, add the remaining liquid ingredients and allow to rest for 30 minutes before baking it.
15. Meanwhile, preheat the oven at 350 farenheight.

bolillo, water, brown sugar, cinnamon sticks, nutmeg, vanilla, butter, vegetable oil, apples, walnuts, coconut, peanuts, bananas, queso fresco, corn tortillas

Taken from www.epicurious.com/recipes/member/views/capirotada-5c8820e5e134d95bd901be5d (may not work)