1) Slice the bread rolls in slices just under an inch thick, toast them in the oven with a little butter on each one and on both sides. Place the tortillas at the bottom and sides of the greased pan you will be using, to make sure the bread isn't directly touching the pan. Prepare the syrup by melting the piloncillos in 2 1/2 cups of water with a few cinnamon sticks, orange zest and a pinch of salt.

2) Arrange the bread slices over the tortillas (keeping them slightly separated from one another because they will expand) in layers or batches, with nuts, prunes, raisins, peanuts and chilacayote or dried fruits spread over each layer; pour a little bit of syrup over each slice of bread before laying another layer over the first one (if needed); save a bit of syrup in case the capirotada is too dry in the end.

3) Over the top layer sprinkle some grated cheese, orange zest and pour the syrup in, allowing the layers to gradually get wet. Place in the oven at 250 ˚F and bake for between 30-45 minutes, uncovered because the bread will rise as the syrup is absorbed in it.

4) Let your capirotada cool down to room temperature, half covered. Finally, decorate with grated coconut, colored candy to give your capirotada a good taste with a festive look.

Enjoy this mexican treat with a glass of cold milk and try not to eat the whole batch!