Mexicrave ~ Adriana Torres

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A great salsa is essential when serving a Mexican meal; I can’t eat without it! This fried jalapeño salsa is perfect for chicken or steak tacos. It’s spicy, creamy, and full of flavor. To top it off, it’s simple to make and you’ll only need a few ingredients. Ingredients: 10 Jalapeños 2  garlic cloves 1 cube chicken bouillon such as Knorr, which can be found in the Latin section of your grocery store 1/4 cup… Read More

I’m a big fan of fish stew and even more so in the fall and winter months. This Colombian recipe is very different from the typical Mexican fish stew as it’s made with coconut milk and simmered with different spices. Coconut milk is a staple in kitchens throughout South America especially when cooking seafood. It adds a rich, nutty flavor to soups and stews with a slight hint of coconut. Delicious! Serves… Read More

  This is a dish popular dish in Central and South America and is prepared in many different ways depending on the region. I used russet potatoes for my version but you can also use plantain, or platano maduro, or cooked yuca, also known as cassava or manioc. All in all, the possibilities are endless! Makes approx. 18 stuffed potato balls depending on the size Ingredients: 5 medium potatoes, peeled and cubed… Read More

If you’re a fan of chipotle peppers then this dish is for you. If you are entertaining a large crowd, it can be made ahead of time and stored refrigerated until it is time to eat. Ingredients: Serves 2 2 medium chicken breasts, diced 1/2 white onion, chopped 2 garlic cloves. minced 1 tomato, diced 1/4 cup fresh cilantro 3 tbsp, fresh oregano 1-2 chipotle peppers in adobo sauce, chopped,  plus 1 tbsp. of… Read More

Ingredients: Serves 4 small bowls 2 large boneless, skin-less, chicken breasts, cubed 1 large avocado, cubed 1/2 cup cubed white cheese 4 corn tortillas, cut into long strips 1 cup chopped carrots 1 cup chopped celery 4 large garlic cloves, finely chopped 1 large, white onion, finely chopped 2 chipotle peppers in adobo sauce, diced handful cilantro 3 cups water 3 cups low sodium chicken broth 2-3 tbsp chicken bouillon according to taste 1… Read More

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

These green chicken enchiladas are sure to be a hit at you next dinner party. You can cook and shred the chicken the night before or buy a rotisserie chicken a your local market. If you have trouble rolling the tortillas, don’t bother! Sometimes I stack one tortilla after another and layer the chicken and cheese in between like a cake! They taste just as good and it saves time. Ingredients: Makes… Read More