Make the piloncillo syrup: Place the piloncillo cones in a saucepan with water. Add the cinnamon stick and whole cloves. Bring to a simmer and cook until the piloncillo dissolves and you have a light syrup (about 10–15 minutes). Strain and set aside warm.

Toast the bread: Slice the bread into large pieces. Toast or bake on a sheet until golden and very dry-crisp. Reserve.

Toast the tortillas: Lightly toast the tortillas in a dry skillet or oven until they’re browned and crisp. Set aside.

Prep fillings: Cut plantain into thick chunks. Cube the queso fresco. If peanuts aren’t toasted, dry-roast them in a pan until fragrant.

Grease the baking dish: Butter or oil the bottom and sides of your baking dish.

Layer: Start with a base layer of toasted tortillas across the bottom, add a layer of toasted bread pieces, and scatter prunes, raisins, peanuts, plantain chunks, and cheese cubes evenly. Pour about one-third of the strained piloncillo syrup over this layer and add a splash of evaporated milk.

Repeat: Continue layering bread, fruits, nuts, plantain, and cheese, adding more syrup and evaporated milk between layers until the dish is full.

Cover and bake: Cover the dish tightly with aluminum foil. Bake at 200°C (about 400°F) for around 1 hour, or until the capirotada is tender in the center and the bread has absorbed the syrup.

Adjust moisture: If the top or center looks dry during baking, spoon a little more syrup over it. After baking, let it rest for 10–15 minutes before serving warm.