Emilie,
I would say you are doing very well in your translation.

the recipe lists "dos huevos", but in the directions, they only used the whites to make a meringue).

Alicia, maybe you can help me. I was able to translate most of the ingredients using my Spanish-English dictionary, but some things were not listed there, or I don't know where to obtain some ingredients. Emilie, if you don't have a Tienda Mexicana or Mexican Grocery store nearby, I would be happy to shop for and send them to you, just give me (off line) your mailing address.

Grajeas -- "small sugar plums". Where would I get these? When I lived in Santa Clara Valley, we had sugar plum trees in the yard, dark with yellow flesh, the kind they make prunes from, I guess. Could I substitute dried prunes?,
Emilie, Capirotada being peasant food you would use almost anything you had on hand, seldom would go to the store to shop for one or two ingredients.

Biznagas ---"candied cactus". Do most Mexican import stores have this? Biznaga Yes, most Mexican shops carry this, usually by the cash register in a covered plastic case as the candy is perishable. Dulce de biznaga is firmer than most of the dulces such as calabaza (squash) or camote(sweet potato), although I have never had capirotada with dulce de biznaga.

Molde refractario -- "refractory". Does this simply mean "heat-resistant"? Correct, meaning baking dish

Batir las claras a punto de turron --- "beat the whites to the point of nougat consistency". Does this just mean to beat the egg whites until they are stiff? Correct again.

My mother made a capirotada very similar to this; however, she didn't use the peanuts, meringue, candied cactus, grated coconut or sugar plums.

My husband uses the peanuts, the coconut and various and assorted dried fruits.

Alicia Carrillo in San Jose, Calif