Tortas

There are rare, incomparable meals I have eaten that embody the Platonic ideal of certain foods. At the time, all you can do is revel in their glory. You are ecstatic to have the experience of tasting such delectable perfection.

But then problems begin. No matter where you go, no matter how hard you search, you cannot find anything to replicate that original experience. Everything else you taste comes up short.

I once had the best fish and chips from a hole in the wall joint in Auckland, New Zealand. I subsequently spent the better part of three weeks attempting to replicate the experience. I searched all over the North and South Island. No dice.

The same thing happened in Mexico City. Across the street from the apartment where I lived, there was a hole in the wall (the best places always seem to be of the hole in the wall variety) taco place Chip's--pronounced cheeps in Spanish--which were a better version of Tim's.) In the intervening 12 years, I have yet to encounter a torta that is even in the same ballpark as Watsy's. They. Just. Don't. Compare.

called--of all things--Watsy Taco. For months my friends and I were regulars, and we always ordered the same thing: a chicken torta with cheese. (For a perfect pairing, consume with a green bag of jalapeño

To make a torta, it is best to have a very special type of soft, wide bread called a telera. I randomly encountered teleras in a Wilsonville Albertson's recently, and couldn't pass them up. For my first attempt at making tortas, I did not hope to achieve the apogee of the Watsy Torta. But the nice thing about a torta is that it will be still be delicious, even if you are not in Mexico City.

 Tortas

~Print Recipe~

• Telera rolls, cut in half and toasted-1 per person
• Refried black beans prepared, or homemade: diced onions, minced garlic, broth
• Chicken, or meat of your choice 
• Cheese
• Grilled onions
• Avocado slices
• Salsa
• Sour cream
• Cilantro
• Pickled jalapeños
• Other toppings of your choice (tomato, grilled peppers, etc)
• Spices, to taste

1.  Melt butter in a skillet over medium heat. Add cumin, chipotle, chile powder, paprika, salt and pepper, etc. to taste. Add diced onions and cook, stirring occasionally, until translucent. Add black beans and a couple tablespoons of broth. Mash the beans together.
2. Toast telera in a toaster oven or broiler. Cover one side with cheese, so it melts. 
3. Spread sour cream on one side and refried beans on the other. Build the sandwich by layering the meat, onions, avocado and other ingredients. Drizzle with salsa and top with telera.

Mexican-Style Grilled Corn

Usually, on the side of the street in Mexico City, there is a man or a woman grilling ears of corn over hot coals. The elote's sweet, roasty aroma wafts across plazas, tempting you to buy one even when you aren't quite hungry. Should you indulge in this cheap and tasty treat, the proprietor will offer to slather your corn with crema or mayo, roll it in salty crumbled cotija cheese, dust it with spicy chile powder, and drizzle it with lime--or whatever particular combination appeals to you.

Indulge in this treat. Trust me.

Not just once, but almost every time you have the chance. This type of corn is a Mexico City tradition, and you just are not living life to the fullest if you pass it up. This is a little difficult, because there are so many delectable food traditions like this in Mexico City--if you aren't careful you will end up neglecting the myriad other joys of one of the best cities on Earth.

If you are not going to be in Mexico City any time soon (it has sadly been 12 years since I lived there and at least 10 since my last visit), this recipe will help tide you over. Now, this is not exactly a traditional Mexican recipe--it came from Cook's Illustrated. It adds a lovely garlicky dimension,  uses Pecorino Romano and cilantro. Yet somehow it captures the essence of Mexican grilled corn while becoming something completely new and undeniably delicious.

Like a fading memory or a feeling of nostalgia, this recipe manages to make the street food of Mexico City taste better than ever.

Mexican-Style Grilled Corn

~Print Recipe~

• 1/4 cup regular or light mayonnaise
• 3 tablespoons sour cream or Greek yogurt (regular or non-fat)
• 3 tablespoons minced fresh cilantro leaves
• 1 medium garlic clove, minced or pressed
• 3/4 teaspoon chili powder, separated
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 teaspoons lime juice (from 1 lime)
• 1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
• 4 teaspoons vegetable oil, plus more for grill
• 1/2 teaspoon kosher salt, or 1/4 teaspoon table salt
• 6 large ears of corn, husks and silk removed

1. Start your grill and heat until hot. Scrape grill clean. Dip a wad of paper towels in vegetable oil. Holding wad with tongs, oil the grate.
2. While grill is heating, combine mayonnaise, sour cream or yogurt, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in a bowl. Set aside. 
3. In another bowl, mix vegetable oil, salt, and remaining 1/2 teaspoon chili powder. Add corn and toss until evenly coated OR brush oil mixture evenly onto corn.
4. Grill corn over coals, turning occasionally, until lightly charred on all sides--7 to 12 minutes. Removed from grill and place in a bowl with mayonnaise mixture, tossing to coat evenly. Alternatively, spread mayonnaise mixture on individual ears with a knife. Serve immediately.

Enchiladas Suizas

I made these enchiladas to drop off for our friends who just had a baby. Enchiladas are great because they aren't very labor intensive and you can make them ahead of time. (And who doesn't love a gooey cheese-y comfort food dish at this time of year.) Done and done. I went to look up this recipe and realized that there were no photos posted, so I took a couple and added them here. I figured I would re-post this 2009 recipe while I was at it. We'll call it a belated día de los muertos post...
___________________________________________________________________________
Living in Mexico, this was easily one of my top five dishes to order. (Which, if you have ever been to Mexico, you'll know that's really saying something. So much good food!) As far as I'm concerned, enchiladas suizas are without a doubt the best enchilada out there. Creamy, cheesy chicken and green chile sauce? Yes, please. And just so you know, it would be nearly sacrilegious to make enchiladas with flour tortillas. (In fact, corn is always best, in my not-so-humble opinion.)

This recipe is a variation on one I found about five years ago in the San Francisco Chronicle Food Section. The woman who wrote it got the recipe from the family running the bed and breakfast where she stayed. The original version calls for making the salsa verde from scratch, but I didn't want to spend all day on this and just used canned green enchilada sauce. Some brands are better than others, and while I've yet to do a brand by brand taste test, I know that El Pato, Las Palmas and La Victoria are decent.

(If you are wondering, the word suiza, surprisingly enough, means Swiss. Apparently Swiss immigrants in Mexico often ended up making cheeses and other dairy products, like the crema Mexicana in this dish.)

Enchiladas Suizas

~Print Recipe~

The Chicken

• 2 chicken breasts (It called for bone and skin, but we used boneless/skinless.)
• 1/4 of a white onion
• 1 clove garlic
• 1 quart chicken broth

1. Rinse chicken and put in a 4 quart pot with the onion quarter and garlic. Add broth. If the chicken is not completely covered, add water until covered. Bring to a simmer, then reduce heat and simmer for 20 minutes.
2. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool, shred it.
   
3. Save the broth for use in any recipe calling for chicken broth. (We used it to make tortilla soup.)

The Enchiladas

• 2 tablespoons + 1 teaspoon canola oil
• 10 large corn tortillas
• 4 cups (or more) green chile enchilada sauce (spicy, if you like!)
• Shredded chicken from above
  
• 1/2 cup chopped white onion (optional)
  
• 3 cups grated manchego or Monterey Jack Cheese (We used cheddar and it was fine.)
• 3/4 cup crema Mexicana (We had to substitute sour cream; it's definitely not as good as the real stuff.)

1. Heat 1/2 tablespoon of the oil in a wide skillet and fry the tortillas (1-2 at a time) to soften them, turning once--about 20 seconds on each side. Stack them as you finish. Add more oil to the pan as needed.
2. Preheat your oven to 375 degrees.
   
3. Use 1 teaspoon oil (I used a spray instead) to coat a 12x9 inch (or so) baking dish. Spread 1 cup of green sauce over the bottom of the dish.
4. Moisten the shredded chicken with 3/4 cup of the green sauce.
5. For each enchilada, spoon some of the chicken, some chopped onions and some shredded cheese down the middle of a tortilla. Roll it up and place seam side down in the dish.
6. When all of the enchiladas are in the dish, spread 1 tablespoon of crema over each one. Pour 2 cups (or more as desired) of the green sauce over the enchiladas, then sprinke more grated cheese all over the top.
   
7. Bake for 12 to 15 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table.

Robin's Enchiladas

You must try these enchiladas! I say that because once I start telling you about them, I feel like you might be less inclined to try them, but that would be a huge mistake. They are amazing and very flavorful in the most perfect enchilada-y way.

Here's the thing: these enchiladas are made with tofu. WAIT! Don't go. Don't give up on these enchiladas just because I said the world tofu.  You may like tofu, but maybe you think an enchilada is no place for tofu. You may not even like tofu. BUT, let me tell you. You will like these enchiladas. My mom has even gone so far as to not tell people they are tofu until after they've devoured them, just to prove a point (tofu can be delicious). I wouldn't necessarily recommend that, but it does illustrate my contention. These are fantastic enchiladas (that just happen to be made with tofu). Trust me on this one.

Be sure to use El Pato brand enchilada sauce. I am normally a fan of green sauce, but this red sauce is wonderful. If you are feeling feisty, go spicy hot instead of the mild. Look for it at a grocery store that has a good Hispanic foods section (like Food 4 Less). These can easily be made vegan, too!

The filling can be made days in advance and either refrigerated or frozen until you are ready to assemble the enchiladas. In fact, the longer the flavors get to sit with each other the better. I'd recommend making the filling a day before you want to serve these for the tastiest results.

Robin's Enchiladas
~Print Recipe~

• 2 tablespoons vegetable oil
• 1 tablespoon (or more to taste) minced garlic
• 2 onions, chopped
• 4 green chiles (such as Anaheim), chopped
• 1 can pitted and sliced (or chopped) black olives
• 2 lbs. firm tofu, drained
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon thyme
• 2 teaspoons salt
• 2 large cans of El Pato brand enchilada sauce
• 2 1/2 cups mixed jack and cheddar cheese, grated
• 24 fresh corn tortillas*

1. Preheat oven to 450 degrees.
2. Heat oil in a large pan over medium heat. Add garlic, onions and green  chiles and saute until transparent. Meanwhile, squeeze any remaining water out of the tofu and crumble it into a large bowl.
3. Add the onion mixture to the bowl with the tofu. Add olives, oregano, cumin, chili powder, thyme and salt. Mix well. 
4. Heat tortillas in small batches in the microwave (20 seconds or so) until pliable. (Or, quickly fry them in oil if you prefer.) Pour some of the sauce on a small salad plate. Dip the warmed tortillas in the sauce, covering both sides completely. Cover the bottom of a baking pan lightly with enchilada sauce.
5. Set the tortilla in the baking pan and fill with tofu mixture and sprinkle with cheese. Roll the up the enchilada, leaving it seam-side down in the baking pan. Repeat with remaining tortillas. Pour a little more sauce on top and sprinkle with cheese. 
6. Bake for 20 minutes. Let stand for about 5 minutes before serving. Top with guacamole, sour cream and/or garnish with cilantro.

Serves 12

*Fresh tortillas are less likely to tear when you try to roll them up!

Alexis' Guacamole

Guacamole is a bit of a contentious issue in my house. Everybody has their own way of making it, and while all versions are good, they are quite different. Some cooks are minimalists, others go all out. Either way everybody is usually pretty happy, because how can you not love avocados?! It's hard to go wrong here, but I've sort of honed my guac recipe over the years and feel like it's pretty fantastic.

I've hesitated to post it, but only because I don't usually measure anything. I just add ingredients, stir, taste and repeat until I've hit the right balance. I think it's good to put your own personal spin on guacamole, so please, my all means---go wild. The avocados we bought recently were particularly tasty, so you should probably go out and buy some right now.

I'd be very interested to hear what your favorite guacamole recipe includes, especially if you add something I don't...

Alexis' Guacamole

~Print Recipe~

•  2 ripe medium avocados
• 1/4  of a medium white onion, finely chopped
• 1 clove garlic, minced (or garlic pressed)
• Leaves from approximately 20 sprigs of cilantro, torn or chopped
• Juice from 1/2 lime
• 1/8 to 1/4 cup of your favorite salsa (I use hot Pace)
• 4 to 6 drops of El Yucateco Chile Habanero Hot Sauce
• A couple of good shakes of Trader Joe's Jalapeno Hot Sauce
• Salt to taste
• Freshly ground black pepper to taste (optional; I didn't put any in my last batch)

1. In a medium bowl, mash avocados with a fork. Mark likes to leave it kind of chunky and I tend to go a little smoother. 
2. Add remaining ingredients individually, stirring and tasting after each addition. Add more of whatever you feel it needs.  If you think your guac is missing something, I've found that usually salt is the magic ingredient. Don't be afraid to add more.
3. Serve with a cilantro garnish and fresh homemade tortilla chips.  There is very little in this life that is more satisfying than good guacamole with fresh, warm tortilla chips!

Taco Seasoning

We made taco salad again last night, and I decided to 'just say no' to the taco seasoning packet.  Allrecipes.com came in handy yet again, and I found this recipe to season my meat with, and it was much tastier and flavorful than McCormicks.  The boys oohed and ahhed over it.

Mix together the following:

1 Tbl chili powder (or more)

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp fresh ground pepper

Taco Salad

Tonight we're having taco salad "take 2".  We made it last night as well, and there is something so satisfying about eating taco salad.  Maybe it's because I grew up eating it often.  The best part is not having to be confined to a tortilla to get all the goods mixed together, as you are with a taco or burrito.  It's not the fanciest recipe on the block but it's what's for dinner tonight, so here we go.  When serving this salad, we leave all the ingredients separate, just like when we serve tacos, so everyone can make theirs to order.

What's in it

One head of lettuce (romaine) rinsed, dried and chopped

Green onions, sliced

Cheese, grated - use a mixture of what you are craving, such as jack, cheddar or pepper jack

Sour cream

Tomatoes, chopped

Avocado, cubed

Can of corn, drained

Can of sliced olives, drained

Can of beans, rinsed and heated (I prefer black)

Ground beef or chopped chicken

Taco seasoning or packet (I got the spicy taco seasoning by McCormick)

Tortilla chips

Salsa

Catalina salad dressing

How it's made

Prepare the meat with the taco seasoning packet as directed on the back of the seasoning package.  Prepare the rest of the ingredients.  Set the table with each ingredient in it's own bowl, to have a 'make your own' set up.  I combine the onion and lettuce, and the corn and olives.  You can use any dressing you like - a salsa, Catalina, or that weird creamy mixture that's red and white mixed together and I'm blanking on the name right now.

An alternative to using tortilla chips is frying up a whole tortilla to serve as the base of the salad.

Enchiladas Suizas (Verdes)

Living in Mexico, this was easily one of my top five dishes to order, and as far as I'm concerned, enchiladas suizas are without a doubt the best enchiladas out there. Creamy, cheesy chicken and green chile sauce? Yes, please. And just so you know, it would be nearly sacrilegious to make enchiladas with flour tortillas. (In fact, corn is always best, in my not-so-humble opinion.)

This recipe is a variation on one I found about five years ago in the San Francisco Chronicle Food Section. The woman who wrote it got the recipe from the family running the bed and breakfast where she stayed. The original version calls for making the salsa verde from scratch, but I didn't want to spend all day on this and just used canned green enchilada sauce. Some brands are better than others, and while I've yet to do a brand by brand taste test, I know that El Pato, Las Palmas and La Victoria are decent.

(If you are wondering, the word suiza, surprisingly enough, means Swiss. Apparently Swiss immigrants in Mexico often ended up making cheeses and other dairy products, like the crema Mexicana in this dish.)

The Chicken

• 2 chicken breasts (It called for bone and skin, but we used boneless/skinless.)
• 1/4 of a white onion
• 1 clove garlic
• 1 quart chicken broth

1. Rinse chicken and put in a 4 quart pot with the onion quarter and garlic. Add broth. If the chicken is not completely covered, add water until covered. Bring to a simmer, then reduce heat and simmer for 20 minutes.
2. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool, shred it.
   
3. Save the broth for use in any recipe calling for chicken broth. (We used it to make tortilla soup.)

The Enchiladas

• 2 tablespoons + 1 teaspoon canola oil
• 10 large corn tortillas
• 4 cups (or more) green chile enchilada sauce (spicy, if you like!)
• Shredded chicken from above
  
• 1/2 cup chopped white onion (optional)
  
• 3 cups grated manchego or Monterey Jack Cheese (We used cheddar and it was fine.)
• 3/4 cup crema Mexicana (We had to substitute sour cream; it's definitely not as good as the real stuff.)

1. Heat 1/2 tablespoon of the oil in a wide skillet and fry the tortillas (1-2 at a time) to soften them, turning once--about 20 seconds on each side. Stack them as you finish. Add more oil to the pan as needed.
2. Preheat your oven to 375 degrees.
   
3. Use 1 teaspoon oil (I used a spray instead) to coat a 12x9 inch (or so) baking dish. Spread 1 cup of green sauce over the bottom of the dish.
4. Moisten the shredded chicken with 3/4 cup of the green sauce.
5. For each enchilada, spoon some of the chicken, some chopped onions and some shredded cheese down the middle of a tortilla. Roll it up and place seam side down in the dish.
6. When all of the enchiladas are in the dish, spread 1 tablespoon of crema over each one. Pour 2 cups (or more as desired) of the green sauce over the enchiladas, then sprinke more grated cheese all over the top.
   
7. Bake for 12 to 15 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table.
   

Tortilla Soup

I love tortilla soup, but I'd never attempted to make it. I figured that it's so delicious that it must be really complicated, right? Well, I have seen a number of versions ranging from the ridiculously complex and time consuming (from my Dona Tomas cookbook) to the surely too simple to be authentic. Here's my variation on one from Simply Recipes (and before that from a Muir Glen can of tomatoes) that struck me as better than most, yet still remarkably easy.

Even after I started making this recipe, I wasn't sure it would turn out like I wanted it to, but in the in end it was pretty spot on. I'm sure the intense, all day version from Dona Tomas is much more authentic and probably tastier, but this was super quick and ended up just like I imagined it should. Comfort food at its finest.

Tortilla Soup
~Print Recipe~

Tortilla Strips

• 6 (6-inch) corn tortillas
  
• 1/4 cup canola oil (for frying)

1. In a small skillet with high sides, heat canola oil over medium high heat. 
2. Cut tortillas in half. Then cut the halves into 1/4" to 1/2" strips--cut strips that are 3" or shorter--i.e. cut the strips width-wise rather than lengthwise).
3. Once it it hot (350 degrees), add tortilla strips and fry for a couple of minutes on each side, until they are golden and crispy.
4. Use a couple of extra tortillas to fry tortilla chips (for snacking--believe me, you'll want some), when fry the strips(for the soup. Let drain on a paper towel.

The Soup

• 1 small onion, chopped
  
• 2 cloves garlic, finely chopped
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (We put one Anaheim and two jalapeños--nice and spicy!)
  
• 4 cups chicken broth
  
• 1 can (14.5 oz) diced fire-roasted tomatoes, un-drained (I found Safeway brand.)
  
• 1/2 teaspoon coarse salt
  
• 1 1/2 cups shredded cooked chicken
• 1 ripe medium avocado, cut into cubes
  
• 1/2 cup shredded cheese (we used cheddar, but whatever you like)
  
• Chopped fresh cilantro
• 1 lime, cut into wedges (I have lime juicer, one of my favorite gadgets! Get one.)

1. Heat a little of the remaining oil (from frying strips) in a saucepan on medium-high. Saute your onion for 2 minutes, stirring frequently. Add garlic and chilies, cook another 2-3 minutes, stirring frequently.
2. Stir in the chicken broth, the whole can of tomatoes and the salt. Bring to a boil. Then reduce heat and simmer for 15 minutes.
3. Add the cooked chicken. Let it simmer until the chicken is hot.
4. Divide half of the tortilla strips among the bowls you'll be eating from. Ladle soup on top of the tortillas. Top with shredded cheese, remaining tortilla strips, cilantro and avocado. Drizzle with lime juice.
   

Chilaquiles

I remember very clearly the first time I had chilaquiles, a staple in Mexico not frequently found at Mexican restaurants in the U.S. I was 18 and living in Mexico City on my first stint studying abroad. A group of other students and I had reservations at the Hotel Majestic for brunch, purely for the direct view of the Zocalo--historic Mexico City's expansive main square. We were able to watch Ruben Blades perform (part of a series of free summer concerts) from above the fray of thousands--while enjoying breakfast. The music was good, but the chilaquiles ended up stealing the show.

Chilaquiles come in many forms: red sauce or green sauce, with eggs without eggs, with chicken or other meat or vegetarian. But my favorite remains the way I originally experienced them: with green sauce, chicken and no eggs. Traveling throughout Mexico, I'd always order them when I found the right combo. The other versions are not bad by any means, but with the green sauce they're transcendent.

Awhile ago, Mark and I made a version of chilaquiles with shrimp roughly adapted from my Dona Tomas cookbook. We used homemade totopos, tortilla chips, from the same. It may have been the best version I've ever had--and that's saying something. (NOTE: There are delicious chilaquiles offered at La Bamba on SE 49th and Division in Portland.)

For the chilaquiles:

• 2 tablespoons canola oil
• 3 cups (or so) chile verde enchilada sauce
  
• 10 ounces corn tortilla chips
• 1 1/2 cups grated cheese (Monterey Jack is recommended, but we used cheddar)
• 1/4 thinly sliced white onions
• 1/3 cup crumbed Cotija cheese (worth getting for authenticity's sake)
• 1/4 cup chopped cilantro
• 1/4 cup crema or sour cream

1. Add the oil to a skillet over high heat.
   
2. Add about 2 cups of green sauce. Bring to a boil, then add tortilla chips. Saute the chips in the sauce for about 3 minutes, stirring with a wooden spoon until the chips absorb the sauce.
   
3. Continue to add sauce until all the chips are well coated but not soupy. You may not need all of the sauce.
   
4. Add the grated cheese and stir once or twice util barely melted. Transfer to a serving plate or individual plates.
   
5. Sprinkle with onion, Cotija and cilantro. Drizzle with crema. Top with shrimp or chicken. Die of happiness.

For the shrimp:

• 1/2 white onion, sliced
  
• 1 pound frozen shrimp
• Salt
• 2 tablespoons unslated butter
• 1 jalapeno chile, thinly sliced
• 1 1/2 tablespoons chopped garlic
• Lime

1. Heat a large saute pan over high heat. Add the oil and onion--quickly stir 2-3 times. Add the shrimp and a few dashes of salt. Saute for a minute.
   
2. Add the butter, jalapeno and garlic. Saute for a minute, until butter melts and the garlic releases it's aroma and shrimp are done.
3. Serve on top of your chilaquiles.
   

Leta's Pozole

Andy's mom makes the best Pozole (also spelled Posole). Ok, it's pretty much the only Pozole I've ever had, but it's delicious! Last night we made it at Andy's new house and it was enough for me and three dudes.

What's in it

oil

1 lg yellow onion, chopped

2 lb (or so) pork shoulder/loin cut in small cubes

tall can of canned beer

cumin, ground coriander, red chili powder (sweet)

2 cans green chili, drained and chopped

1 lg can hominy, drained

1 small can corn, drained

steamed tortillas

mexican cheese, crumbled (Alexis, help me with the name here) or grated monterey jack

lime

chopped cilantro

How it's done

In a dutch oven, clear onions in oil on stovetop. Add pork and brown. Then add beer and spices, cover and simmer 45-60 minutes. Add cans of hominy, corn, chili. Simmer until warmed.

Serve topped with cheese, cilantro and lime. Eat with steamed tortillas (use them to pinch of pieces of the stew).

*We had this for dinner again tonight (July 2010) with Ngoc and Dave, and Dave's (mexican) grandma makes traditional pozole. He recommended adding a ham hock or pig's foot to the broth for stewing, and also recommended adding shredded fresh cabbage for garnish and sliced radishes.

café de olla

I first read this recipe while standing in my mom's little shop in San Antonio, flipping through a book she had called Mexicocina. It reminded me of how my dad would say my grandma would make coffee; just boil the water in a pot and add the ground coffee and let them seperate for a few minutes, and then pour the coffee off the top.
Café de olla is apparently traditionally made in a particular kind of pot (olla), but I have no idea what they were talking about so I just used a normal saucepan kind of deal. The recipe calls for piloncillo (a cone shaped unrefined sugar), which is probably available at a Hispanic grocery, but I used brown sugar the first time and it was still delish.
Even though this is described as a 'sweet, spiced mexican coffee', its more of an adult taste, not sweet like a mocha or something. Everyone in my house liked it except Pete...
Anyway, here's the recipe.

2 quarts water
3 ounces piloncillo, or 1/2 cup firmly packed dark brown sugar
2 four-inch cinnamon sticks
1 cup ground coffee (probably coarsely ground)


+In a saucepan over medium heat, heat the water, sugar, and cinnamon sticks and stir until the sugar has dissolved. Increase the heat and bring to a boil, then add the ground coffee, stir, and lower the heat to a simmer. Cook for 2 minutes or so.

+Remove from heat, let sit for 2 minutes, and strain the coffee into warmed cups.



A few notes of mine:
1 This will actually make a lot of coffee. For me, at least. It says 'serves 8'.
2 When it was ready to serve, I did as I thought my grandma would have done: I ladled the liquid off the top, also because I didn't have anything to strain it with...
3 When you add the coffee and stir, it makes the most beautiful, beautiful crema I have ever seen.
4 Making this makes me feel like a real mexican grandma. :]


And, for Kate, a mini-Spanish lesson!
Olla : the cooking pot traditionally used to make this
Canela : cinnamon
Abuela, or Abuelita : Grandma, or.. little grandma! (the 'ito' means little)
Copa : cup
Azucar : sugar

Yay! I am glad to share this with you all in my first post.