I'm a food enthusiast with a passion for Latin American cooking and a desire to experience cuisine from all around the world. I love entertaining and sharing this passion for food with friends, family, and strangers alike.
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You can find corn gorditas on the menu of practically every Mexican restaurant walk into. They can be stuffed with chile colorado, beans with cheese, and just about anything else your heart desires! These taste just like the ones I ate growing up at the street festivals in Mexico. Hope you try them. Makes 12 gorditas Dough: 4 cups corn flour 1 tbsp salt warm water ( 2 cups more or less)… Read More
Category: Corn Gorditas w ground beef, Mexican Tags: Adriana Torres, Beef mince, Black pepper, Cooking oil, corn, corn gorditas, Dough, El Paso, Frying pan, ground beef, ground beef and potatoes, home cooking, Jalapeño, Mexican food, Mexican recipes, Mexico, Olive oil, Potato, Tablespoon, Wine tasting descriptors, wordpress
Simple and great-tasting! Serves 4 side-dish portions or 2 full portions Ingredients: Summer squash (4 medium) 2 medium tomatoes 1/4 white onion 1 large garlic clove 1 cup corn kernels 1 cup water 4 tbsp. sour cream or table cream 1/2 cup shredded white cheese ( Mozzarella, Muenster, or a mix of the two) 1 tbsp. olive oil 2 tsp. salt (adjust to taste) 1 tsp. black pepper Note: Recipe pictured in… Read More
Ingredients: 2 medium russet potatoes 3/4 cup shredded mozzarella or any type white cheese 3 tbsp. chopped, green onion, optional 3 eggs, yolks and whites separated 2 cups water olive or vegetable oil for frying salt, pepper to taste – Scrub, peel, and cube potatoes. In a small pot, boil potatoes in water until soft. – Add cheese, onions, salt and pepper to taste. Mix and press with potato masher…. Read More
Category: appetizers, potato patties, salsa, snacks, Spicy food Tags: adobo, Adriana Torres, appetizers, batter, Cook, El Paso Texas, fried egg, Fruit and Vegetable, green onions, Home, Mexican food, Mexican recipes, Olive oil, party food, Potato, potato patties, Potatoes, potatoes and cheese, salsa, shredded mozzarella, Tablespoon, tortas de papa, Vegetable fats and oils
Milanesa is a thin piece of breaded and fried steak – usually labeled milanesa on the package at the grocery store. My favorite way to eat this is in a sandwich, traditionally in bolillos. I top it off with lettuce, tomato and avocado slices. And don’t forget the mayonnaise! Frying the meat is simple: In a bowl, hand beat a couple of eggs. Add a pinch of salt and pepper. On a separate plate,… Read More
Growing up, potato and ground beef tacos were a favorite among my siblings. To mix things up, I make different salsas each time. Today I made a flavorful avocado and jalapeno salsa that tasted amazing with the homemade taco shells. The idea of mixing potato and beef is to keep the meat from escaping the taco but it also adds phenomenal flavor. So grab the Coronas, invite some friends, and make these today! Ingredients: … Read More
Ingredients: 10-15 roasted, (dried) red chili pods 1 lb stew meat or shredded beef 3 potatoes 1/2 onion 4 garlic cloves 2 tbls. salt 2 tbls. ground cumin
Huevos rancheros are over-easy eggs on top of lightly fried corn tortillas and topped with chunky salsa made with green chiles, tomato, and onion. It is a very popular Mexican dish and you will find it on just about any breakfast menu at Mexican food restaurants. Ingredients: 3 small tomatoes, finely chopped 1/2 onion, finely chopped handful of fresh jalapeno, finely chopped (I used roasted green peppers) 1/2 cup… Read More
There’s nothing more I crave in this cold weather than a beast-size bowl of hot stew. Try this caldo de res anytime and enjoy the holidays! Ingredients 12 cups water (3 liters) 1 1/2 lb. beef shank bones and/or beef spare ribs 1 quarter piece of cabbage, roughly chopped 2 large carrots, chopped 2 corn on the cob, cut into fourths 3 small red potatoes quartered 3-4 green squash, sliced hand full fresh… Read More