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Heat up the kitchen with recipes from the best of Mexican Kosher cooking


Heat up the kitchen with recipes from the best of Mexican Kosher cooking

Shifrah Devorah Witt and Zipporah Malka Heller

Mexican chicken wings with dipping sauce:

We like to think of wings as fun food. These wings have a little kick to them.

4 pounds chicken wings – cut chicken wings, joints separated, wing tips removed

Choose either: a double recipe of our taco seasoning mix (3 tablespoons) or 2 packages of store-bought taco seasoning mix

1/4 teaspoon Tabasco (optional)

a large pinch of dry cayenne pepper (optional)

Heat oven to 350. Place chicken wings in a pan or bowl. Sprinkle both sides of the chicken with the taco seasoning, and Tabasco or cayenne pepper (optional), and mix together with a large fork or spoon. Place seasoned wings into a baking pan. Bake wings for 30 minutes. After 30 minutes, turn on broiler and broil wings until brown. Turn to brown on both sides, about 5-7 minutes on each side. Cut one wing to make sure it is cooked through. Watch to make sure they don’t burn.

Accompaniments: Mexican Chicken Wing Dipping Sauce or Chipotle Mayonnaise.

Serves: 6-8 as an appetizer, or 4 as a main dish.

Homemade Taco seasoning:

Even more delicious than from a package, and this one is preservative- and additive-free.

2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon sweet paprika

1/4 teaspoon cumin

1 teaspoon dried minced onion

1/8 teaspoon cayenne powder

1/4 teaspoon sugar (optional)

21/2 tablespoons corn meal (optional)

In a bowl, mix all ingredients.

Note: 1 recipe of taco seasoning will season 1 pound of ground beef, chicken, or tofu. Make an extra recipe or two to keep in a spice bottle on the shelf for those quick go-to dinners and for salad dressings.

Yields: 1 recipe of taco seasoning.

Mexican chicken wing dipping sauce:

A cool and spicy addition to hot Mexican Chicken Wings.

3-4 tablespoons homemade taco seasoning mix (double recipe) or 3-4 tablespoons store-bought taco seasoning mix

1/2 cup mayonnaise

1/2 cup parve sour cream

1/8 teaspoon salt

large pinch cayenne pepper (optional)

1-2 tablespoons bottled diced jalapenos (optional)

1/8 teaspoon Tabasco sauce (optional)

1/2 teaspoon chipotle chili pepper (optional)

Mix all ingredients. Allow the dip to sit in the refrigerator for 20 minutes for the flavors to combine. Dip Mexican chicken wings in this sauce and enjoy.

Note: If you can’t get parve sour cream, use 1 cup mayonnaise.

Serves: 6-8.

Chipotle Mayonnaise:

Fantastic on fish tacos. This could be eaten with practically any Mexican dish. Especially great as a dip for challah.

1/2 cup low-fat mayonnaise

1/2 teaspoon chipotle chile pepper

Combine and chill for 15 minutes.

Serves: 8.

Cheese Enchiladas:

A personal childhood favorite. As an adult, I love enchiladas even more.

Enchilada Sauce Ingredients:

2 tablespoons olive oil

1 onion, chopped fine

6 cloves of fresh garlic, chopped

2 15-ounce cans of tomato sauce

1 teaspoon salt

1 tablespoon cumin

2 teaspoons dried oregano

1/2 -2 tablespoons bottled diced jalapeno peppers (optional) or

1-2 teaspoons fresh Anaheim chili, seeded and diced (optional)

1/4 cup canola oil – for frying the tortillas

8 corn or flour/corn-blend tortillas (Plain flour tortillas get too soggy)

31/2 cups of orange cheddar, Monterey Jack, Muenster, or mozzarella cheese (or mix them together) for the filling (reserve 3/4 cup of cheese to top the enchiladas at the end of baking)

Enchilada Sauce: In a saucepan, heat 2 tablespoons olive oil over a medium-high heat. Add onions and sauté until translucent, 2-3 minutes. Add garlic and sauté for another thirty seconds to a minute. Add tomato sauce, salt, cumin, oregano, and jalapenos. Heat thoroughly and stir. Allow the sauce to sit while you prepare the tortillas.

In a frying pan, heat 1/4 cup of oil over a medium heat. Place one tortilla in the pan and let it heat for approximately five seconds. Then flip and do the same on the other side. Drain each tortilla on a paper towel. Repeat with all of the tortillas. This is only to soften tortillas, not to fry them crisp. Heat oven to 350.

To assemble enchiladas: Pour most of the sauce into a baking dish. Place one tortilla in the dish; cover it with the sauce on both sides. Place 1/3 cup of cheese evenly across the bottom third of the tortilla. Roll the tortilla up, away from yourself, as tightly as possible. Then place the enchilada, seam side down, into the pan in which you will bake the enchiladas. Repeat until all of the enchiladas are prepared. Pour the remaining sauce over the enchiladas.

Bake at 350 for 20-30 minutes. If the sides of the enchilada break, don’t worry about it. After they are baked, cover enchiladas with 3/4 cup of cheese and return to the oven for 5 minutes or until the cheese melts. Serve immediately.

Variation: Enchilada Stack – refer to the enchilada recipe above. Prepare the enchilada sauce. Then fry tortillas in oil for 5 seconds on each side. Remove them from the oil, and drain them on a paper towel. Next dip them in the enchilada sauce, making sure both sides of the tortilla are covered in sauce. Place a tortilla in a shallow, ungreased baking dish. Add 1/3 cup shredded cheese and enchilada sauce to the tortilla. Add another tortilla and cheese and sauce. Repeat the layering until all of the tortillas are in place. Pour remaining sauce over the stack of tortillas and top with the remaining cheese. Bake at 350Åã for 15-20 minutes. Cut in pie-shaped pieces to serve.

Accompaniments: Serve with shredded lettuce, sliced black olives, diced tomatoes, Fresh Tomato Salsa, sour cream, and Guacamole.

Yields: 8 enchiladas, serves 4.

Jalapeno Corn Bread:

Great with our Chili con Carne. Or omit the jalapenos and make thisrecipe into corn muffins for another child-friendly treat. Keep a batch in your freezer for quick snacks.

11/3 cups flour

3/4 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1 cup milk or 1/2 cup water & 1/2 cup soy milk

1/3 cup canola oil

1 egg, beaten

2 heaping tablespoons mayonnaise (low-fat is fine)

1 cup canned corn, drained (optional)

2 tablespoons diced bottled jalapenos (optional), or

2 tablespoons fresh jalapeno peppers, diced (protect your hands with gloves)

Preheat oven to 350. Mix the first 9 ingredients (flour through mayonnaise) together in the exact order they appear. Then add corn and jalapenos. Stir well. Pour the mixture into a lightly greased 9×12 inch baking pan or pie plate. Bake for 30 minutes. Insert a toothpick to check if the cornbread is done. Cornbread is ready when the toothpick comes out clean. The cornbread may crack down the middle.

Cool on a wire rack. Serve with lots of butter or margarine.

Variation: Corn Muffins – Put paper muffin liners in a muffin tin, fill 3/4 full with corn bread batter and bake for 20 minutes or until toothpick comes out clean.

Serves: 8.

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