Mexicrave ~ Adriana Torres

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Gorditas are made using the same dough you would use to make flour tortillas except you roll the dough into smaller and slightly thicker “patty-like” portions. So feel free to roll and extend the dough further to make tortillas and serve them on the side with your stew. Gorditas are very popular throughout Mexico and are sold for a buck, maybe even less depending on the filling! They’re a convenient bite to… 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

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