Mexicrave ~ Adriana Torres

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Enchiladas are a staple in many Mexican households and I love that they can be prepared in a variety of ways. I usually serve enchiladas rolled in the traditional way but when I am entertaining a large crowd, I find making a casserole is less-time consuming. You can adjust the spiciness of this dish by altering the amount of jalapeños. Also, to keep your tomatillo sauce from tasting sour, do not cook… Read More

  When my husband and I opened and tasted these spreads for the very first time, we were immediately impressed. We expected to taste that common mayonnaise flavor found in many spreads but that was not the case. Instead of mayonaise, they’re made with cream cheese and white beans! We tasted the oven roasted Garlic Parmesan and the Spicy Chipotle Pepper sandwich spreads. Others include country Herb Ranch and Smoked Bacon Ranch…. Read More

Machaca is dried and pounded beef which can be used in a number of ways. A favorite in my home is machaca and eggs. If you don’t find machaca at your local grocery store, use shredded beef instead. It won’t give the dish the same flavor but it will taste just as great. Ingredients: 1 cup machaca 4 eggs 2 tomatoes 2 jalapenos one small, white onion 1 garlic clove, (optional) cooking oil salt… Read More

  These shredded beef tostadas are delicious. Try them with shredded chicken or skip both and pile on more avocado and beans for a vegetarian lunch or dinner. Ingredients – 8 corn tostadas (if you can not find these in your grocery store, use corn tortillas. Bake the corn tortillas at 350 degrees for five to seven minutes or until crisp. Do not use flour tortillas.) – 1 lb. brisket flat cut –… Read More