Café de Olla

Rustic Mexican coffee brewed in an earthenware pot with piloncillo, cinnamon, and a touch of clove.

Ingredients

• 600g ground beef
• 400g bolillo rolls
• a handful of minced garlic
• 1 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 1 cup jalapeños, sliced
• a handful of fresh cilantro, chopped
• a generous spoonful of salsa verde
• 400ml beef stock
• 2 tsp dried oregano

Instructions

1. 1

   Gather and prep the white rice and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the rehydrated dried chilies and white onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with smoked paprika, and cook until just done, about 10 mins.

5. 5

   Warm the white rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the white rice and spoon the cooked mixture over the top.

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