Mexicrave ~ Adriana Torres

Archives

I have eaten pozole countless times so preparing this dish brought back many fond memories. One of my favorite memories is of my father rushing out of the house early Sunday morning with one of my mother’s pots in hand. He would stand in line at one of the neighborhood’s bakeries and bring back a pot full of pozole and fresh-baked bread for us to enjoy. Pozole is popular during the holiday… Read More

   You will need: 8 Poblano Peppers or Hatch Green Chiles  (Pick chiles that are long and wide; the curled ones will be too difficult to toast.) Note: Some peppers will be hotter than others   4 eggs 8 oz. white cheese  (I like to use Oaxaca but Monterey Jack Cheese works well.) 1 cup white flour 1 cup olive oil or cooking oil   Salsa:   3 large, red tomatoes 1-2 Serrano… Read More