Mexicrave ~ Adriana Torres

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Picadillo is a common dish found on Mexican restaurant menus making it a popular filling for burritos, gorditas, and tacos. It is very simple to make and requires only a handful of ingredients. Makes 2-3 burritos (approximately 6-8 corn tortilla tacos) 1 lb. lean ground beef 2 medium potatoes, cubed small 2 Roma tomatoes, cubed 2-3 jalapenos, chopped (seeds removed) 1/4 white onion, chopped 2 garlic cloves, minced handful fresh cilantro, chopped 1… Read More

  Charro beans with quesadillas and fresh avocado slices – my favorite of all comfort foods. These beans are full of flavor and by making a large pot, you can feed the entire family! Serve charro beans as the main course with tortillas or as a side of your favorite Mexican dish. Ingredients: 4 cups, uncooked pinto beans 12-13 cups water 1 1/2 cups sliced wieners or Spanish chorizo (Spanish chorizo is… Read More

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

If you’re a fan of green chicken enchiladas, then this recipe is for you! Green Chicken Pozole is also very popular around the holiday season and it’s perfect for those guests or family members who do not eat pork or beef, most common in red pozole and menudo. But you may want to double the recipe; everyone is going to want some! Serves 4 4 cups white hominy 2 large chicken breasts… Read More

Every time my mother asked what I wanted for dinner I would reply, “Pollo en salsa de tomate!” Chicken and vegetables in tomato sauce has been one of my favorite dishes since childhood. You can control the spiciness by adjusting the amount of jalapeños or not add any at all but in my opinion, the spicier the better! 6 boneless, skinless chicken thighs 1 cup thawed peas 1 1/2 cups cooked cauliflower… 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

  Tostones are very popular in Central and South America and are served with a variety of dipping sauces. My favorite one is simple to make. Serve tostones as an appetizer or alongside your favorite Latin dish like Pavellon Criollo, a traditional Venezuelan dish. Tostones: 2 green plantains, peeled and sliced into 1 inch thick slices cooking oil for frying Dipping Sauce: 1/4 cup light olive oil 2 garlic cloves, minced 1… 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