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 t. finely chopped fresh cilantro leaves
1/2 t. ground cumin
1/2 t. ground cardamon
1/2 t. ground black pepper
Combine all ingredients. Set aside, covered, at room temperature until ready to
serve, no longer than 1 hr. or refrigerate. |
|
Tacos Samorina
Meat Filling:
1 lb. lean ground beef
1 small white onion, finely chopped
1 t. ground cumin
1/2 t. ground cardamon
4 T. chili powder
1 t. ground black pepper
1/3 C. 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°F. 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.
|
|
