Tacos de Salmon

tacos-de-salmon                                                                                                                                       Serves 4
2 T. oil
1 medium onion, chopped
1 (14.75 oz.) can pink salmon, drained
1 T. ground comino
1 t. chili powder
1 (10 oz.) can Ro-Tel diced tomatoes with lime juice and cilantro
Flour tortillas
Salsa
Avocado
Sour cream
Lettuce

Cook onion in oil in large skillet until it begins to soften, about 2 minutes. Drain salmon and remove any bones, but leave skin intact. Add salmon, comino and chili powder to the pan, mix thoroughly and cook 2-3 minutes. Add in tomatoes and heat through.

Serve in warm flour tortillas with salsa, sliced avocado, sour cream and shredded lettuce as desired.

Adapted from food.com.

Bean Dips

Bean dip (sour cream)Sour Cream Bean Dip (pictured)

2 c. cooked pinto beans and enough juice to blend
1 t. chili powder
1 T. commercial hot sauce
3 T. minced onion
Salt to taste
1/3 c. sour cream

Combine all ingredients except sour cream in blender and blend smooth. Stir in sour cream and mix well. Serve well chilled.

Miguel’s Bean Dip

3 c. cooked pinto beans and enough juice to blend
1 T. garlic powder
2 T. chopped jalapeño pepper
1 T. chile ancho (or substitute 1 T. chili powder)

Soak a small chile ancho in boiled water in covered saucepan until rehydrated. Grind coarsely in molcajete. Combine 1 T. of the chile and remaining ingredients in blender and blend smooth.

Barbecue Bean Dip

2 c. cooked pinto beans and enough juice to blend
1 T. steak sauce (A-1 preferred)
2 pickled jalapeños, quartered
1 medium onion, chopped
8 oz. grated cheddar cheese

Combine all ingredients except cheese in blender and blend smooth. Put bean mixture and cheese in top of double boiler and cook, stirring constantly, until cheese melts. Serve warm or cool.

Moctezuma Casserole

IMG_3769Moctezuma Casserole                                                                                   Serves 4-5
3 poblano peppers
1 (13oz.) can tomatillos
1 medium onion, chopped
2½ c. cooked diced chicken or pork
IMG_37678 oz. sour cream
Garlic powder and salt to taste
12 corn tortillas
Oil for frying
2 c. grated cheese (longhorn, cheddar or colby)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers, discard stems and seeds, and cut into strips.

Combine peppers, tomatillos (mashing a bit), onion, meat, sour cream, garlic powder and salt and mix well.

Heat tortillas in oil to soften.

In greased 2-quart casserole alternate tortillas, thin layers of meat mixture and cheese, ending with cheese on top. Bake uncovered 25-30 minutes in 350-degree oven.

Avocado Garlic Dip

Avocado Garlic dipAvocado Garlic Dip is surprisingly light and refreshing for summer snacking.

Makes 3 cups
4 avocados, mashed through a sieve*
½ c. sour cream
1 pkg. (.7 oz.) garlic salad dressing mix
2 t. chopped chives
1 T. vinegar
3 slices crisp bacon, crumbled

Combine ingredients, except bacon, and mix well. Chill. Sprinkle with bacon and serve.

*We don’t own a sieve, but Bill did a masterful job with the potato masher. [Of course, my photo is sans bacon.]

Jalapeño Pie

Jalapeno pie                                                                                                                          Serves 3-4
¾ t. comino
2 cloves garlic
1 lb. ground beef
1 large onion, chopped
6-8 jalapeños, chopped
6 eggs, beaten
8 oz. sour cream
Salt and pepper to taste
2 c. grated cheese (longhorn, cheddar or colby)

Grind comino and garlic in molcajete. Brown ground beef with onion, comino and garlic. Drain off excess grease. Mix 1 cup cheese and all remaining ingredients together and put in greased 2-quart casserole. Top with remaining cheese and bake in 350-degree oven for 30 minutes.

Pork Casserole

41bfkZhFppL._SX300_Serves 4-6
10 corn tortillas
Oil for frying
1 large onion, chopped
2 cloves garlic, minced
1 T. butter
2 (13 oz.) cans tomatillos, mashed
Salt and pepper to taste
2 c. sour cream
6-10 jalapeños, chopped (seeds and membrane removed, if desired)
1½ c. chopped cooked pork
1 c. thinly sliced zucchini
¼ c. chopped pimiento

Quarter tortillas and fry in oil 2-3 minutes. Drain and set aside. In skillet, sauté onion and garlic in butter until onion is translucent. Add tomatillos, salt and pepper; simmer 15 minutes over low heat. Mix sour cream and jalapeños together. In greased 2-quart casserole, layer tortillas, tomatillos, pork, zucchini and sour cream. Repeat until all ingredients are used up, ending with sour cream on top. Bake in 350-degree oven 20-30 minutes.