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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
Volcanic basalt mortar — coarse, traditional Mexican salsas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
Volcanic basalt mortar — coarse, traditional Mexican salsas
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Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add vanilla extract and cinnamon into the saucepan. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat. At this point you could add pureed fruit such as strawberries or pineapple. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Serve hot, in mugs.