Mexicrave ~ Adriana Torres

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This cool weather calls for something warm, flavorful, and homemade. Estofado de Carne is very popular in Mexico and can be compared to the American version of braised ribs with vegetables. The charred Anaheim peppers add the spiciness commonly found in Hispanic dishes. Ingredients: 8 boneless beef short ribs 1 medium onion, finely chopped 4 garlic cloves, minced 5 Yukon Gold potatoes, cut into fours 6-8 boiler or pearl onions, peeled 2… Read More

Ingredients: Serves 4 small bowls 2 large boneless, skin-less, chicken breasts, cubed 1 large avocado, cubed 1/2 cup cubed white cheese 4 corn tortillas, cut into long strips 1 cup chopped carrots 1 cup chopped celery 4 large garlic cloves, finely chopped 1 large, white onion, finely chopped 2 chipotle peppers in adobo sauce, diced handful cilantro 3 cups water 3 cups low sodium chicken broth 2-3 tbsp chicken bouillon according to taste 1… Read More

There’s nothing more I crave in this cold weather than a beast-size bowl of hot stew. Try this caldo de res anytime and enjoy the holidays! Ingredients                                                                                 12 cups water (3 liters) 1  1/2 lb. beef shank bones and/or beef spare ribs 1 quarter piece of cabbage, roughly chopped 2 large carrots, chopped 2 corn on the cob, cut into fourths 3 small red potatoes quartered 3-4 green squash, sliced hand full fresh… Read More