Mexicrave ~ Adriana Torres

Archives

Tacos de discada are very popular and are often made for large parties and family gatherings. The name derives from the pan used to prepare the meat, a disco, or disk, made specifically for cooking discada. At parties, the disk is set somewhere outside and guests can stand around and watch as the pork, beef, and chorizo sizzle to perfection. Though a disk can be purchased at many Latin American grocery stores,… Read More

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

Chilaquiles is a traditional Mexican dish and one of my favorite dishes to have for breakfast on special occasions. They taste great with a sprinkle of queso fresco and finely chopped onions but I in my home, we always top ours off with an over-easy egg. You can’t go wrong with that! The sauce is made from roasted and dried red chile pods and is the same sauce you use for other… Read More

If you’re a fan of chipotle peppers then this dish is for you. If you are entertaining a large crowd, it can be made ahead of time and stored refrigerated until it is time to eat. Ingredients: Serves 2 2 medium chicken breasts, diced 1/2 white onion, chopped 2 garlic cloves. minced 1 tomato, diced 1/4 cup fresh cilantro 3 tbsp, fresh oregano 1-2 chipotle peppers in adobo sauce, chopped,  plus 1 tbsp. of… Read More

This salsa goes wonderful with grilled chicken or steak. The roasted tomato and jalapenos give any dish a distinct taste and the fresh oregano leaves add phenomenal flavor. Try it on steak tacos, pictured above, or serve it with tostadas and guacamole as an appetizer. Ingredients: 3-4 small tomatoes 2-3 jalapenos or serrano peppers 1/4 white onion 3  garlic cloves a small bunch of fresh cilantro with the stems 4-5 tbsp. fresh oregano 2-3 tbsp. tomato bouillon… Read More

Happy Monday everyone! Well I had a busy, busy weekend. We decided to have a cookout on Sunday and invite the family over, so guess who was at Wal-Mart at eleven p.m. stocking up on tostadas and fresh onions and tomato? But I love entertaining and most of all, cooking, so I was thrilled to have thirty hungry Mexicans at my doorstep the next evening. Like I’ve said before, I rarely follow a theme for dinner… Read More

Ingredients: 10-15  roasted, (dried) red chili pods 1 lb stew meat or shredded beef 3 potatoes 1/2 onion 4 garlic cloves 2 tbls. salt 2 tbls. ground cumin

   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