Jewish food has always been influenced by the regions where Jewish people have lived. From falafel to stuffed cabbage - your Jewish food is not necessarily somebody else's Jewish food. Zipporah Malka Heller and Shifrah Devorah Witt, a mother-daughter team bring us the basics of Mexican food - Kosher edition! - CookKosher
The colors pop. The taste tingles. Your guests and family can’t wait to sit down to the table. Because you are a great Mexican cook. Gone are the days of picking up a soggy burrito from the freezer section of your grocery store. Gone is the longing for the pre-kosher days of picking up tacos at the local fast food drive-in-window. Now you can do it all yourself and do it better, faster, healthier, faster and infinitely more delicious.
"Not me" you say, "I don't even like Mexican food". Now it the time to expand your horizons and think white wine, cinnamon, almonds, raisins, tomatoes, cilantro, cumin, and of course, chilies. Now is the time to make you the star of your Mexican kitchen. What’s the appeal? It is delicious and easy. And we mean E-A-S-Y! But not only is it easy, it’s fresh, flavorful, colorful, and adaptable for meat –lovers and vegetarians alike. Plus it’s delicious. Mexican food can turn every meal into a fiesta!
To become a master Mexican cook, first get organized. Pull out your shopping list, read your recipes to make sure you have all the ingredients, then add to your shopping list anything you still need. Make the recipe exactly as it’s written. Don’t substitute anything until you know how the recipes should taste.
Start with the basics of Mexican cooking; fresh tomato salsa, guacamole, and homemade tortilla chips. You might use a few kitchen gadgets to make your life easier: a blender for Chimmichuri Sauce and icy cold Margaritas and an ice cream maker to create our tasty Vanilla Ice Cream with Cinnamon and Chocolate Bits. Add the Mexican Brownies if you have time and oh la la.
If you’re a purist or like to play in the kitchen, we have recipes for all the classics from taco seasoning, taco sauce, fajita seasoning, to homemade tortilla chips and make your own taco shells. However when it’s getting late and you need to get dinner on the table quickly, it’s fine to have pre-packaged taco kits, a jar of bottled salsa, and tortilla chips for last minute go-to-meals, or you can make them from scratch if you have the time.
Now about chilies, a frequent ingredient in Mexican cooking, if you don’t like heat at all, leave it out! If you aren’t sure, start slowly, taste, and add more a little at a time. Some like it hot and some don’t. Start with bottled jalapeños and fresh Anaheim’s, seeds and ribs removed. Always protect your hands with plastic gloves or just put a sandwich bag over your hands if you don’t have gloves.
Never touch your face or eyes after you’ve handled chilies. Whatever your preference, none, mild, medium, or hot, suit yourself. Don’t try to force yourself to eat something hotter than you like. Remember if you serve something hotter than you anticipated, a tortilla chip or bread will absorb the heat. Water will spread the heat.
Pull out those old sombreros and your colorful pottery and tablecloths. Let’s get started with our Enchilada Chicken, Mexican Rice, and Mexican Brownies. Add a colorful tablecloth and let the Fiesta begin. Ole!
Here are three delicious Mexican recipes:
These brownies are quick and easy to prepare, and they are even quicker to disappear from your table.
The taste of chicken enchiladas without all the work
This rice dish has become a classic Mexican side dish.
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