6 ¼-inch thick beef filets (flank steak or well-pounded round steak)
2 T. lemon juice
3 T. olive oil
1 t. marjoram or oregano
½ t. thyme
Salt and pepper to taste
¼ c. grated cheddar cheese
18 pimiento-stuffed green olives, sliced
¼ c. sliced bell or Italian sweet peppers
6 slices toast
Sprinkle filets with lemon juice and let stand 10 minutes. Fry in oil until brown. Mix marjoram, thyme, salt and pepper and sprinkle on steaks. Place each steak on a slice of toast in a pan, sprinkle with cheese, olives and peppers and place under broiler 1-2 minutes to melt cheese.
Sliced chile Serrano or jalapeño (optional)
Slice bolillos in half lengthwise and fill sandwich style. These are best when rolls are warm.
1 large loaf stale French or Italian bread
¾ c. shortening
1 ½ c. brown sugar
2 sticks cinnamon (1 tsp. ground)
6 T. butter
¾ c. water
½ c. chopped pecans
½ c. raisins
1 (8 oz.) pkg. dried pitted dates
6 oz. grated cheddar or Colby cheese*
Cube bread and fry in shortening until crisp. In saucepan, combine sugar, cinnamon, butter and water; cook over low heat, stirring often until syrupy (about 5 minutes). Add in nuts, raisins and chopped dates and mix well. In greased 9×13 cake pan, put one layer of bread, top with part of syrup and sprinkle on cheese. Repeat layers until ingredients are used up, ending with cheese on top. Brown in 325 degree oven until cheese melts and serve hot or cold.
*In my cheese-loving family, this is never enough, so use your own judgment.
Capirotada is a standard dessert dish served during the Lenten season.