TACOS

TACOS SAMARIO

Salsa:

• 1 (28 oz) can tomatoes, drained, stem ends removed, chopped coarsely

• 6 jalapeno peppers, stemmed, seeded, and chopped

• 1 small white onion, finely chopped

• 3 cloves garlic, finely chopped

• 1/2 tsp. finely chopped fresh cilantro leaves

• 1/2 tsp. ground cumin

• 1/2 tsp. ground cardamon

• 1/2 tsp. ground black pepper

Combine all ingredients. Set aside, covered, at room temperature until ready to serve, no longer than 1 hr. or refrigerate.

Meat Filling:

• 1 lb. lean ground beef

• 1 small white onion, finely chopped

• 1 tsp. ground cumin

• 1/2 tsp. ground cardamon

• 4 Tbsp. chili powder

• 1 tsp. ground black pepper

1/3 cup tomato sauce

In large skillet, saute ground beef until well browned, stirring occasionally. Drain fat. Add onion and seasonings. Reduce heat, cook while stirring for 10 minutes. Add tomato sauce and cook 5 minutes.

Topping:

• 12 leaves romaine lettuce, cut julienne

• 3 large tomatoes, finely chopped

• 1 (10 oz) package shredded Monterey Jack cheese

• 12 Taco shells

• In medium bowl, combine romaine, tomatoes, and 2/3 of cheese.

• Heat oven to 350 and warm taco shells for 5 minutes.

To serve, divide Meat Filling into taco shells. Add Topping to fill taco. Place in serving dish with high sides; top with remaining cheese and serve with salsa.

 

TUNA TACOS

• 1 can tuna

• 1 cup chopped unpeeled tomatoes

• 1/4 cup chopped green onions (much of the green added)

• 1 Tbsp. fresh-squeezed lime juice

• salt and pepper

• Pico de Gallo or other salsa

• 8 taco shells

• shredded lettuce

• grated Parmesan cheese mixed with 1 cup shredded Jack Cheese

Shred tuna, add tomatoes, onions, jalapenos, lime juice, salt and pepper. Chill. Serve in taco shells with lettuce and cheese. Pass salsa. Good with guacamole.

TACOS DE POLLO

Filling:

• 3 Tbsp. chicken fat or oil

• 1/2 c. finely chopped white onion

• 3 fresh jalapenos, cut into thin strips with seeds and veins

• 1-1/2 cups finely chopped, unpeeled tomatoes

• 1-1/2 cups shredded chicken (boil whole breast in broth until just tender)

• 3 Tbsp. chicken broth

• salt to taste

 

Tacos:

• 12 taco shells

• 1 cup tomato-based salsa

• 2 cups finely shredded lettuce

• 3/4 cup sour cream thinned with a little buttermilk or sweet milk

• 6 Tbsp. grated Monterey Jack cheese

 

Heat oil and saute onion and jalapeno strips for 1 minute. Add tomatoes

and cook for 3 minutes. Add chicken, broth, and salt and cook until almost dry and shiny, about 8 minutes. Set aside to cool slightly. Meanwhile, heat taco shells.

Put some filling in each taco shell, then some salsa, lettuce, add a large tablespoon of sour cream and sprinkle with cheese.

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