Mexicrave ~ Adriana Torres

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Roasted Poblano peppers are one of my favorite ingredients to use when preparing Latin inspired dishes.

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This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on… Read More

I like to make this stew sometime in the winter months and in the summer for a light meal on the patio. Topped with queso fresco and fresh avocado, this spicy Poblano stew will leave you satisfied and full. Make it as mild or as spicy as you like by changing the recommended amount of peppers. For a hardier meal, add potatoes. Serves 4 6 cups water 4 cod fillets 5 poblano… Read More

Rajas con crema is one of my favorite dishes to prepare when I’m entertaining a large crowd. It is a versatile topping that can be eaten in burritos, sandwiches, burgers, or served with tostada chips. Adding corn is optional but i recommend you do; the sweet corn kernels compliment the smokey and spicy flavors of the charred green peppers. Ingredients: 10 Hatch, green chile peppers 1/2 cup sweet corn kernels 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