The Nosh Pit – Kosher Mexican Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Mexican Recipes

Mexican food is definitely a culinary favorite for people. Unfortunately, the heavy use of queso and carne (Spanish for the cheese and meat, respectively) impedes having authentic Mexican cuisine, if one choses to keep kosher. However, with a couple omissions and some ingenuity, there are a myriad of sumptuous options. Take a look at these tasty kosher Mexican recipes below.

Chorizo Tacos from Joy of Kosher

Ingredients:

12 fresh flour or corn tortillas, warmed in a skillet or griddle

1 package (4 links) Jack’s Gourmet Mexican style chorizo, diced small

Guacamole

2 avocados

1 tablespoon of lime juice

2 teaspoons olive oil

salt to taste

pepper to taste

Salsa Fresca

3 roma tomatoes, seeds removed and chopped

1 small red onion, chopped

1/2 bunch cilantro

1 jalapeno, seeds removed and chopped

2 cloves garlic, minced

2 tablespoons lime juice

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

For Guacamole

Combine all ingredients and mash well. Keep stored in a tightly covered container until ready to serve.

For Salsa Fresca

In the bowl of a food processor combine all ingredients and pulse until ingredients are just chopped together and well combined. Adjust seasoning if necessary.

Heat about 1 tsp oil in a large sauté pan. Add sausage and cook until golden brown, about 3 minutes. Spread a spoonful of avocado on a tortilla and top with Mexican style chorizo. Spoon some salsa fresca over the top and serve immediately. Enjoy!

Chipolte Fish Cakes from The Kosher Channel

Ingredients:

1 tablespoon plus 1/4 cup vegetable oil

1 small onion, peeled and diced (about 1 cup)

1 red bell pepper, seeded and diced (about 1 cup)

2 garlic cloves, minced

1 tablespoon water

3-4 slices soft bread such as challah

1 1/2 pounds cooked boneless salmon*, flaked

4 slices pickled jalapeno, diced

1 tablespoon cilantro, chopped

1/3 cup mayonnaise

1 tablespoon chipotle seasoning
or substitute 1 tablespoon chili powder plus
2 teaspoons smoky bar-b-que sauce

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup. In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes. Form mixture into 2” fish cakes, there should be about 10 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour. Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Enjoy!

Mexican Bean Salad from Food.com

Ingredients:

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 Avocado, diced

Directions:

Drain and rinse beans. Combine beans, onion, red pepper, cilantro and corn in a very large bowl. In a small bowl, whisk together remaining ingredients except for the chili powder. Pour dressing over beans and mix well. Sprinkle a dash of chili powder over the top of the salad. Cover and chill thoroughly. Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad. Don’t add the avocado until right before serving. Enjoy!