Mexicrave ~ Adriana Torres

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Camote enmielado is one of my all-time favorite Mexican desserts. It’s sweet potato cooked in a cane sugar syrup, served warm and topped with evaporated milk. You can find piloncillo  in the Latin section of your grocery store or order it online. Ingredients: 2 sweet potatoes with skin, sliced in 1 inch pieces 1 piloncillo 1 cinnamon stick 1/2 cup water 1 can evaporated milk – In a medium sauce pan, add 1/2 cup… 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

Empanadas can be made in many different ways to compliment various stuffings. Here, I skipped the sugar in the dough and prepared a savory chorizo and potato filling with cheese. Ingredients for empanadas: 2 cups all purpose flour 1 tsp. salt 2  tbsp. cooking oil                                           2 1/2 tbsp. vodka 1/2 cup… Read More

Locro de Zapallo, a classic dish from beautiful Peru, is a hardy vegetarian dish perfect yearlong but especially satisfying throughout the winter months. Although some may choose to add chicken, fish, or shrimp, the traditional Peruvian locro, or stew, is composed of zapallo macre, or pumpkin, potatoes, cheese, vegetables, and spices. While some of the ingredients are difficult to find in U.S. supermarkets, there are many online stores that offer them at… 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

  Not only will this flavorful stuffing complement your holiday turkey, but it will also leave you begging for leftovers! This stuffing will taste just as delicious the next day; just top it off with an over-easy egg and ta-da! Breakfast! Enjoy it. Happy Holidays! Prep time: 15 min. Bake time: 20 min. Temp. 400 degrees Serves 10-12 2 large, red potatoes, cubed 8 oz. smoked sausage, cubed 1 red bell pepper,… 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

    Ingredients: 2 medium russet potatoes 3/4 cup shredded mozzarella or any type white cheese 3 tbsp. chopped, green onion, optional 3 eggs, yolks and whites separated 2 cups water olive or vegetable oil for frying salt, pepper to taste – Scrub, peel, and cube potatoes. In a small pot, boil potatoes in water until soft. – Add cheese, onions, salt and pepper to taste.  Mix and press with potato masher…. Read More