Salsa dancing around the kitchen with red chili sauce

dry red chilies

This simple chili salsa is made with dried red chilies. I was gifted a large quantity by a visitor from New Mexico. We used it on tamales at Christmas, on tacos, in stir fry, chip dip, and whatever else could benefit from some heat.

salsa in serving dish

Makes 2 cups salsa roja

Ingredients:

15 Red chilies. (You could use other dried chilies and mix them up for a more complex flavor.)

2 cups cold water

A pinch of salt

Optional: Add garlic to taste

Directions: Be sure to wear rubber gloves while handling cooked chilies!

chilies in waterRinse chilies and place in a medium pot with water

Bring to a boil, and let simmer for 10 minutes

Allow chilies to cool. It may take up to an hour

destemmed chilies in blenderWearing gloves, pull stems from chilies and discard. Place de-stemmed chilies in a blender along with the cooking water.

blended chili sauce in blenderBlend on high for about 30 seconds until chili sauce is smooth.

salsa in serving dishEnjoy!

Tacos de carne asada – steak tacos

Steak and avocado is a match made in Mexican heaven. I love bistec con aguacate, and these steak tacos are loaded with avocado and fresh tomatoes, red bell pepper and cilantro. They are an easy weeknight meal and economical too: One pound of steak makes 10 generous tacos. Throw a steak on the grill, cut it up with the veggies, add some Frijoles pintos (Mexican pinto beans), and tuck it into a warm corn tortilla. Top it with your favorite salsa and a sprinkling of lime.

Serves 5 – makes 10 tacos

1 pound sirloin steak

2 medium avocados

2 medium fresh tomatoes

½ large red bell pepper

A handful of cilantro leaves

1 lime

10 fresh corn tortillas

Salt and pepper to taste

Salsa to taste

Let steak sit for ½ an hour at room temperature, then generously salt and pepper it. Oil barbecue grill and heat on high.  Grill steak for about 5 minutes on each side, until browned yet rare in the middle. Remove from grill and trim fat. Cut in strips against the grain, then cut into small pieces.

Chop vegetables into small pieces.

Heat tortillas on comal or heavy frying pan until warm and slightly crispy and can hold their shape when folded in half. Spoon steak. Frijoles pintos (Mexican pinto beans), and vegetables into the tortilla, squeeze lime over it and top with salsa to taste.

Summer Corn Salad

Today’s the first official day of summer, and it’s a scorcher! I made a corn salad to cool  off.

I’ve had a version of  this with black beans, but I like pintos better.  My husband Jesus says leave out the beans altogether. You do what you want.

Use a ripe yet firm avocado and stir gently unless you want a guacamole texture. The lime and Tajín chili powder add zing.

Eat as a salad or as a dip with tortilla chips.
Serves 3:

3 cobs of corn

1 avocado – ripe yet firm

1 red bell pepper

3 Tb (to taste salsa), such as salsa casera

¼ cup Frijoles pintos (Mexican pinto beans) (optional)

½ tsp (to taste) sea salt

2 Tb (to taste) fresh cilantro leaves

Juice of one lime

chili powder or Tajín (chili powder with salt and lime)

Boil corn until done, about 10 minutes. Let cool. You can do this ahead of time. Using a large sharp knife on a cutting board, strip the kernels off the cobs.

Chop red pepper, and cilantro leaves and stir into corn. Stir in beans, salsa, salt and lime juice. Slice the avocado and gently stir in or it will smoosh! Sprinkle with Tajín or chili powder.

Fish Tacos without grease – Tacos de Pescado sin grasa

???????????????????????????????I first tasted Baja-style fish tacos in a fast food place by the beach in Los Angeles. I thought they were the most wonderful thing! But I needed to find a less greasy alternative.

I make a lighter version (361.5 calories for 2 tacos) of those fried fish tacos, using Barbecued Salmon or Poached Salmon. Substitute lime for lemon in the recipe.

Or try my spicy pan-fried rock cod or salmon with Tajín (chili powder with lime and salt) in the recipe below.

Salmon is rich in omega-3, the healthy fat.

I add lots of fresh vegetables and heat the tortillas on a comal until stiff enough to hold a taco shape. Top with lime juice, salsa and avocado chunks or  Sonia’s guacamole.

Pan Fried Fish Tacos Serves 3 hungry people

Crunchy yet still not as greasy as deep-fried fish tacos, I made these with dry masa harina (corn flour) that I used for making tamales. It’s not as coarse as cornmeal, but not as fine as tortilla masa. If you don’t have masa, substitute 1/2 all-purpose flour and 1/2 cornmeal.

2 large fillets (1  1/2 pounds) of rock cod (red snapper) or salmon. Tail pieces of fish are best as they contain few if any bones

2 Tb canola oil

1/2 cup masa para tamales (or 1/4 cup each flour and corn meal)

1  tsp salt

several grinds black pepper

1 tsp Tajín (tah -Heen) (chili powder with lime and salt)

1/2 cup milk (I use 1% fat)

juice of one lime

Wash fillets well and dip in milk.

Combine masa, Tajín, salt and pepper on a plate.

Shake excess milk off fish and roll it in the masa.

Heat oil until hot. Place fish in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side.

Sprinkle with lime juice. Serve with vegetable slaw as below.

Taco Ingredients: Makes 6 tacos

6 corn tortillas

½ lb cooked salmon fillet, skin removed.

Veggies:

1 cup finely chopped or shredded cabbage

1 red bell pepper, diced

¼ cup cilantro leaves

1 large radish, sliced or chopped

½  cob of cooked corn (boiled or roasted), stripped (You can substitute defrosted frozen corn)

juice of 1 lime, plus another lime to squeeze on tacos

salsa to taste

salt to taste

avocado chunks or Sonia’s guacamole to taste

Mix chopped vegetables together, adding a bit of salt and lime juice.

Flake the salmon and squeeze lime juice on it.

Heat tortillas on comal or heavy frying pan until pliable, then fold in half. Heat until they hold their shape but are not so crispy as to break when you open them.

Fill with salmon and cabbage slaw. Top with guacamole, lime juice and salsa.

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Nutrition Facts
3 Servings 
Amount Per Serving
Calories 361.5
Total Fat 17.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.0 g
Cholesterol 36.4 mg
Sodium 185.1 mg
Potassium 1,069.8 mg
Total Carbohydrate 40.2 g
Dietary Fiber 11.4 g
Sugars 3.5 g
Protein 18.8 g
Vitamin A 18.0 %
Vitamin B-12 26.1 %
Vitamin B-6 49.1 %
Vitamin C 162.0 %
Vitamin D 0.0 %
Vitamin E 11.7 %
Calcium 8.5 %
Copper 24.0 %
Folate 31.0 %
Iron 14.6 %
Magnesium 16.4 %
Manganese 15.0 %
Niacin 39.9 %
Pantothenic Acid 27.3 %
Phosphorus 23.2 %
Riboflavin 27.1 %
Selenium 35.9 %
Thiamin 22.7 %
Zinc 9.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Sonia’s guacamole

My 17 year-old daughter Sonia makes awesome guacamole for her friends, and if I’m lucky she’ll leave me some too. Here is her amazing recipe.

Ingredients:

2 avocados

½ Roma tomato, finely chopped

½ minced jalapeño or Serrano chili pepper

2 tsp. minced onion (to taste)

juice of ½  lime

2 Tb salsa casera (we use Herdez brand)

salt to taste

Smash the avocados in a bowl with a potato masher. Stir in tomato, jalapeños, lime juice and salsa. Add onion to taste and salt to taste. Stir well.

Tostadas

This easy tostada recipe is crisp with fresh vegetables and is low in fat and calories.  I heat the tortillas in a comal or in the oven until crispy, instead of frying them as is traditionally done.  I put minimal cheese on top and skip the sour cream.  It is delicious made with homemade pinto beans : see my recipe Frijoles pintos (Mexican pinto beans

I have made this with leftover roasted chicken breast. See my recipe:  Roast Chicken

I add 1/4 cup salsa and 1 tsp cumin (comino) and heat it up. I’ve also made it  with  well-drained chicken breast that has been cooked in enchilada sauce (leftover from making enchiladas.)

Serves 4 people ( 8 tostadas)

8 corn tortillas

1 1/2 cup pinto beans

1 cup chopped cooked chicken breast. (You can eliminate this if you want a vegetarian tostada.)

1 ear roasted corn

¼ cup salsa and 1 tsp cumin  (if using roasted chicken breast),

salsa to put on top (to taste)

¼ head crisp lettuce such as iceberg or romaine

½ cup chopped cilantro

1 large tomato or 2 small tomatoes

1 red bell pepper

black olives if desired

¼ cup grated Colby-jack cheese and/or crumbled cotija cheese

1 large avocado

1 tsp lime juice

salt to taste

Heat oven to 450’ Place corn tortillas on the oven rack or on a cookie sheet. Let bake for about 8 minutes until light brown and crispy. Alternatively, heat on comal on medium heat until crispy

Mash pinto beans with pot liquor. Heat in microwave or in oiled frying pan.

Chop roasted chicken. Add salsa and reheat in microwave for 1 minute, or in frying pan until warm. If using chicken cooked enchilada sauce, drain well or your tostadas will be soggy!

Slice kernels from corn cob

Shred lettuce, chop cilantro, red bell pepper, and tomatoes.

Grate Colby-jack cheese and/or crumble cotija cheese.

Make guacamole or simply slice or mash avocado with a sprinkling of salt and lime juice.

Assemble Tostadas:

Spread beans on crispy tortillas. Add 1 tsp. Colby-jack cheese and let it melt into beans. Add chicken.

Top with corn, lettuce, tomatoes, red bell pepper, cilantro and tomato, avocado or guacamole, and olives if desired. Crumble a bit of cotija cheese on top if desired. Add salsa to taste.

Squash blossom and fresh corn chilaquilas

Summer squash or zucchini are easy summertime vegetable to grow. Just give them plenty of room as they will spread out rapidly! Soon your plants will be bright with yellow squash blossoms. Pick ones that have started to fold up, even ones that have little mini squash on them, and combine with fresh corn for this summer scramble.

Chives and cilantro are easy to grow in pots, and along with fresh corn and salsa, brighten the flavor of the eggs. I boil an extra cob of corn when I make dinner and save it for this breakfast.

Chilaquilas are a traditional way to use stale tortillas. My late brother-in-law, Larry Luna, taught me to substitute tortilla chips for a nice crunch. I made the chilaquilas in these photos with blue corn tortilla chips, but any kind will do.

Serves two people.

1 tea. butter

½  cup (1 cob) cooked corn.

1 tea chopped fresh chives (two sprouts)

4 eggs

1/4 cup salsa, such as salsa casera

¼  tea salt

2 squash blossoms

6 tortilla chips, broken into pieces.

2 tsp. cheese such as cheddar or Colby jack, grated.

2 tsp cilantro, diced

Melt. butter in nonstick frying pan.

Use a knife to strip kernels off corn. Add to butter and sauté for 3 minutes on medium flame.

Add chopped fresh chives for the last minute.

Whip eggs in a bowl with salsa and salt.

Remove the stems and spiky part connecting it to the squash blossoms. Dice blossoms and whisk into the eggs.

Pour egg mixture over the corn. Using a spatula, stir the eggs.

Add tortilla chips and grated cheese.

Cook until desired consistency, then add cilantro.

Serve with more salsa on top, if desired, and warm corn tortillas on the side.