Capirotada de Guayaba con Platano

• 6 cups water
• 10 ounces piloncillo, chopped, or 1 cup firmly packed dark brown sugar plus 1 1/2 tablespoons molasses
• 1 5-inch piece canela
• 2 whole cloves
• 1 1/2 pounds fresh guavas
• 1-pound loaf day-old baguette
• 2 to 4 tablespoons vegetable oil
• 3 tablespoons lard or unsalted butter
• 6 (6-inch) corn tortillas
• 1/3 cup dark raisins
• 1/3 cup coarsely chopped pecans
• 2 bananas, cut into 1/2-inch-thick slices
• 8 ounces Munster or Monterey Jack cheese, shredded

1. Combine the water, piloncillo, canela, and cloves in a large pot and cook over medium heat until the piloncillo has dissolved, 7 to 10 minutes.
2. Wash the guavas and cut off the ends.
3. Cut into 1/4-inch-thick slices and add, seeds and all, to the hot liquid.
4. Cook at a soft simmer until the guavas are fork-tender, about 20 minutes.
5. Remove the guavas from the syrup with a slotted spoon and let sit until cool enough to handle.
6. Continue cooking the liquid over medium heat until thickened to the consistency of maple syrup, 20 to 30 minutes.
7. Slice the ends off the baguette and cut the remaining bread into 1/2-inch-thick slices.
8. Warm a large skillet over medium heat, swirl in a little bit of the oil to coat, and, working in batches, brown the bread slices on both sides.
9. Wipe the pan between each use and use only enough oil so the bread doesnt stick (it shouldnt be oily at all).
10. Remove the seeds from the guavas using your hands or a spoon.
11. Press the seeds and any liquid through a colander into the syrup, and then strain the syrup.
12. Preheat the oven to 350F.
13. Grease a deep 2 1/2-quart baking dish with a bit of the lard, spreading it with one of the tortillas, and then layer the bottom and sides of the dish with the tortillas.
14. Whisk the remaining lard into the syrup.
15. Layer half of the bread slices in the dish and top with half of the guava slices, raisins, pecans, banana slices, and cheese.
16. Pour about 1 cup of the syrup over all.
17. Layer the remaining bread on top and scatter the remaining guava slices, raisins, pecans, banana slices, and cheese all over the top.
18. Pour the remaining syrup over all, cover loosely with aluminum foil, and bake until the syrup has been absorbed, 50 to 60 minutes.
19. Allow to cool for at least 30 minutes before serving.

water, brown sugar, canela, cloves, fresh guavas, baguette, vegetable oil, lard, corn tortillas, dark raisins, pecans, bananas, munster

Taken from www.epicurious.com/recipes/food/views/capirotada-de-guayaba-con-platano-384205 (may not work)