Mexicrave ~ Adriana Torres

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Enchiladas are a staple in many Mexican households and I love that they can be prepared in a variety of ways. I usually serve enchiladas rolled in the traditional way but when I am entertaining a large crowd, I find making a casserole is less-time consuming. You can adjust the spiciness of this dish by altering the amount of jalapeños. Also, to keep your tomatillo sauce from tasting sour, do not cook… Read More

Tacos de discada are very popular and are often made for large parties and family gatherings. The name derives from the pan used to prepare the meat, a disco, or disk, made specifically for cooking discada. At parties, the disk is set somewhere outside and guests can stand around and watch as the pork, beef, and chorizo sizzle to perfection. Though a disk can be purchased at many Latin American grocery stores,… Read More

This cool weather calls for something warm, flavorful, and homemade. Estofado de Carne is very popular in Mexico and can be compared to the American version of braised ribs with vegetables. The charred Anaheim peppers add the spiciness commonly found in Hispanic dishes. Ingredients: 8 boneless beef short ribs 1 medium onion, finely chopped 4 garlic cloves, minced 5 Yukon Gold potatoes, cut into fours 6-8 boiler or pearl onions, peeled 2… Read More

Pabellón Criollo is a traditional Venezuelan dish consisting of shredded beef sautéed with onions and peppers and served with white rice, black beans, and fried plantains. There are a few other variations; some top off the dish with an over-easy egg and others sprinkle  queso fresco on the black beans. The flavors bind together amazingly and I’m sure you’ll enjoy this dish as much as I do. Ingredients: 1 1/5 lb. flank… Read More

Caldillo is a Mexican version of the beef stew; it contains tomatoes, green chiles, and potatoes, among other tasty ingredients.  Serve yourself a bowl of this delicious stew this weekend or serve it without the broth and a side of Spanish rice. Ingredients: Serves 4-6 1 lb. stew meat 2 large potatoes, cubed 2 tomatoes. chopped 1/4 white onion, chopped 4 large garlic cloves, minced 2 green chiles, roasted, peeled and sliced 1… 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

Machaca is dried and pounded beef which can be used in a number of ways. A favorite in my home is machaca and eggs. If you don’t find machaca at your local grocery store, use shredded beef instead. It won’t give the dish the same flavor but it will taste just as great. Ingredients: 1 cup machaca 4 eggs 2 tomatoes 2 jalapenos one small, white onion 1 garlic clove, (optional) cooking oil salt… 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