Fish Taco Sauce

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Fish Taco Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice
• zest from from one lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon hot chile powder
• 1 teaspoon Sriracha sauce

Stay tuned for Fish Taco recipes to use this sauce.

Shakshuka (Jewish Tomatoes and Eggs)

Ingredients

• Extra virgin olive oil
• 1 large yellow onion chopped
• 2 yellow peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes optional
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• OR  1 28-ounce can of whole tomatoes with their juices
• ½ cup tomato sauce (not needed if used canned tomatoes)
• 6 large eggs
• ¼ cup chopped fresh parsley leaves

Directions

1. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Beef and Green Chile Caldillo Soup

Beef and Green Chile Caldillo Soup

Ingredients

• 36 oz Ground Beef

• 3 large Potatoes peeled, cubed and boiled

• 3 cans Herdez Salsa Verde

• 1 can Pinto Beans, rinsed

• 1 can Black Beans, rinsed

• 1 can Rotel salsa

• 4+ Green Chiles OR 

• 1 bottle of Herdez Green Verde sauce

• ½ tsp Cumin

• ½ tsp oregano

• 2 Tablespoon Flour

• 1 medium Onion sauté

• Garlic powder to taste

• Red chile powder to taste

• 1-½ boxes Beef Broth

• 1 Bunch Cilantro, chopped

• 3-4 Green onions chopped

• Tortillas

Directions

1. Boil potato cubes until soft and set aside

2. Saute onion

3. Brown Ground Beef

4. Add 2 Tablespoons Flour, Garlic powder, spices

5. Add ¼ tsp cumin, ¼ tsp oregano

6. Stir in 1-½ box Beef Broth

7. Add 3 Salsa Verde cans

8. Add 1 can Rotel

9. Add 1 bottle Green Verde Chile Sauce

10. Add potatoes, onions, beans

11. Stir and simmer 20 minutes

12. Add cilantro and green onions before serving

13. Serve with Tortillas on the side.