Instagram story viewer> @koshermexican> Posts

Susie Schmidt

@koshermexican

40.3K

followers

2604

following

Mexico born➡️ U.S. at 11. Kosher recipes from my Mex. American, Hungarian Jewish background. Traveling the path of recent widowhood.

POSTS STORIES REELS

Authentic Mexican Rice
Ingredients.
2 cups long grain white rice.
3/4 onion, dice 1/2 of it, reserve the rest ⬇️
Sauce:
5 Roma tomatoes
2 garlic cloves
Remaining piece of onion
1 teaspoon salt
3 cups chicken broth (or broth of choice)
1/4 cup diced carrots
1/4 cup green peas
Directions:
Place the rice inside a strainer inside a bowl, and fill with water. Allow the rice to soak for about 10 minutes. Drain starchy water from the rice, and rinse it well under running water, then set it aside to dry. Heat oil in a large sauce pan, then add the rice and allow to brown a bit, then add the diced onion, and mix.
Place, tomatoes, the rest of the onion, and garlic in a food processor, and process until very smooth. When rice reaches a deep Golden color add the contents of the food processor and mix them in with the rice. Add the broth, the carrots, peas, and optional chili pepper. Bring liquid to a simmer, lower the heat and cover for approximately 12 minutes. Uncover and test to see if the water has evaporated, and if rice is fully cooked. Gently fluff it with a fork. Cover again and let the rice rest for about 15 minutes, serve right away or allow it to cool and refrigerate.
#kosher #mexicanrecipes #mexicanrice #ricerecipe #mexicanfood by @koshermexican

Braised Short Ribs
These beef short ribs along with my daughter Amy‘s mashed potatoes are the most delicious, decadent and satisfying meal you could ask for. If you would like this recipe, Comment “RIBS” and I will send the recipe directly to your inbox.
#kosher #shortribs #shortribrecipe #meatandpotatoes #kosherrecipes by @koshermexican

Deconstructed Chiles Rellenos
Make it a Koshermexican #shavuot
If you’re intimidated to make chiles rellenos, try this simpler method!
Ingredients:
8 poblano peppers
14 oz. grated cheese (I used Monterey Jack and Manchego)
8 eggs, separated
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon maseca flour (optional)
The Sauce:
1 onion for caramelizing
5 Roma tomatoes
1 garlic clove, peeled
1/4 onion
1 Chile Serrano
1/2 teaspoon chili powder
1 teaspoon salt
Directions:
Dab a bit of oil onto peppers and char/roast in oven, air fryer or open flame. Remove the stems, skin and seeds, cut in quarters.
Beat egg whites with salt, baking powder, and optional maseca flour. When stiff, beat in the egg yolks.
Spray a baking dish with oil, then smooth out a layer of beaten eggs. Cover with 1/2 of the chili pepper quarters, and a layer of grated cheese. Repeat with layer of beaten eggs, chilis and cheese. Into a 350° oven for 20-25 minutes or until cheese becomes slightly golden. While this is in the oven, make the sauce. Brown the onion, and while it’s browning, place the sauce ingredients into a blender, and blend thoroughly. Pour onto browned onions and allow to simmer for 8-10 minutes. When ready, remove baking dish from oven and serve immediately with piping hot sauce. Enjoy! #kosherrecipes #mexicanrecipes #shavuotrecipes #chagsameach by @koshermexican

What I’ve been doing with my life… I hope it meant something. #legacy
#koshermexican #life #tastetesting by @koshermexican

Perfect #thanksgiving Cornbread
Sweet Cornbread for Thanksgiving! This delicious cake-like non-dairy recipe is ideal to serve along with your turkey!

Preheat oven to 350° and grease a springform pan.
Ingredients:
4 corn cobs, kernels removed
2 Earth Balance buttery sticks
3 eggs
1/2-1 can sweetened condensed coconut milk (amount depends on how sweet you like your cornbread).
1 cup flour
1 teaspoon baking powder
Directions:
Place all above ingredients into blender and blend thoroughly. Pour into a greased springform pan and bake at 350° for 65-70 minutes.
#nondairy #parve #thanksgiving #cornbread... by @koshermexican

Roasted Cauliflower with Tahini Dressing
I picked these gorgeous cauliflowers up at the farmers market the other day. After washing them thoroughly, I put each cauliflower into boiling salted water for about 8 minutes. I removed and drained them, and put them on a baking sheet right away I sprinkled them with salt and plenty of olive oil. I put them in a pre-heated 400° oven for 25 minutes. When I removed them from the oven, I poured the dressing all over, served them, and they were enjoyed by all.
Tahini Dressing:
Tahini
Olive oil
Mashed garlic
Lemon juice
Salt and pepper
#kosher #kosherrecipes #vegetarianrecipes #veganrecipes by @koshermexican

Missing him so much. Is #tbt❤️ still a thing?My husband had a patient who used to bring him quail eggs so I made quail egg #shakshuka or something. I don’t even know what I made in that little pan, but he loved it whatever it was.
#Nostalgia #grief #missinghim @ichitito by @koshermexican

Tongue Mexican Style
Lengua a la Mexicana
Ingredients:
1 large kosher beef tongue from @rabbisdaughter if possible
3 bay leaves
1 teaspoon black peppercorns
1/2 onion, divided (1/4 for the sauce)
4 garlic cloves, (1 for the sauce)
Salsa - Sauce
4 Roma tomatoes, cut
1/4 onion
1 garlic clove
1 jalapeño pepper
1 can tomato sauce
1 can water
1/2 cup cilantro
1-2 teaspoons salt
Directions:
Rinse tongue thoroughly place in large pot or pressure cooker along with bay leaves, peppercorns, 1/4 onion, and 3 garlic cloves. Boil on medium heat for about 90 minutes or until tender. Remove tongue from the water, allow to cool, then peel firm outer layer. Trim excess fat from underneath the tongue, then slice into half-inch slices.
While tongue is cooking prepare salsa:
Add all salsa ingredients to a blender and blend thoroughly. In a large pan heat oil, then add salsa from the blender. After simmering for 10 minutes add the tongue slices to the sauce, make sure it’s all bathed in the sauce, cover pan and simmer about an additional 15 minutes. Warm up your corn tortillas because tongue is ready for your tacos! Enjoy!
#kosher #tongue #mexicanrecipes #lengua #tacosdelengua by @koshermexican

FLAN - Easiest “Chik Chak” dairy dessert you will ever make 🍮
Ingredients:
The Caramel:
1/3 cup granulated sugar
The FLAN:
1 can condensed milk
1 same can refilled with regular milk
1 can evaporated milk
4 eggs
1 teaspoon vanilla
Directions:
Put sugar into a small ovenproof pot, over low heat onto stove. As the sugar melts, with very good oven mitts, turn the pot slowly so as to coat the bottom and sides with the caramel. Once the sugar is a deep burnt brown, remove pot from the heat and allow it to cool. In a large mixing bowl, combine all of the other flan ingredients, and, mix thoroughly until smooth. Pour into the pot with the cooled burnt sugar, cover with foil and then with the pot cover. Create a double boiler effect by filling a larger (cake) pan with water halfway up, put the pot with the flan ingredients in it, into it, and everything into the oven at 400° for 1 hour. Remove from the oven, let it cool and refrigerate for a few hours or overnight. Are you sure you’re ready for this creamy, smooth, rich, deliciousness? If so, go and make it!
#kosher #flanmexicano #kosherdesserts #mexicandessert #flan by @koshermexican

Went to the #farmersmarket with @anita_roses to get inspired, and I did :) by @koshermexican

Picadillo de Pavo en Salsa de Chipotle
Chipotle Ground Turkey Hash
Fantastic for tacos, tostadas, burritos, on a bed of rice or on its own.
Ingredients:
2 lbs. ground turkey (or you choose the meat)
2 teaspoons oil
1 onion, diced
4 garlic cloves, minced
2 tomatoes, chopped,
2 carrots, diced,
2 potatoes, diced
Salt
Cilantro
SALSA:
2 Roma tomatoes
1 small piece of onion
1 garlic clove
1- 2 tablespoons chipotle sauce, (from a can of chipotle is best) If you want it very spicy include one of the chipotle peppers - you also have the option of using chili of your choice).
Directions:
Heat oil in a large pan, and keep over low-medium heat. Add the ground turkey and break it up. Add each of the next ingredients as a listed above, except the potatoes, mixing them in for a few minutes after each addition.
Separately, for the salsa, quarter the tomatoes, and add them, and the rest of the salsa ingredients to a blender. Blend thoroughly, then add to the meat mixture. Add the potatoes , and allow to simmer covered for 15 to 20 minutes, remove from the heat. Immediately, add the chopped cilantro and cover for 10 more minutes. It’s ready to be eaten as is, accompanied with rice, or in a warmed up slightly charred corn tortilla. Happy eating, and provecho!
#chipotle #turkeyhash
#kosher #picadillo #mexicanrecipes by @koshermexican

MATBUCHA
Wikipedia:
“Traditional Base: Classic matbucha is a slow-cooked, jam-like North African and Israeli condiment or salad made primarily from tomatoes, roasted bell peppers, garlic, chili peppers, olive oil, and spices (like paprika and cumin).”
In our home Matbucha is a Shabbat dinner appetizer to be enjoyed with our freshly baked challah.
Ingredients:
4 bell peppers, roasted (I roasted mine in the air fryer )
1/3 cup olive oil or vegetable oil
12 garlic cloves, minced
2 large tomatoes- parboiled, peeled and chopped
1 can diced tomatoes (because I didn’t have enough fresh tomatoes on hand)
2 tablespoons Paprika
1 teaspoon cumin
1 teaspoon cayenne pepper or chili flakes (optional)
1- 2 teaspoons salt or to taste

Directions:
Rub a little bit of oil on the bell peppers and roast them until they are charred. I roasted mine in the air fryer but the oven or an open flame work. Place them in a bowl under plastic wrap for a few minutes which will make them easier to peel. After you’ve peeled them, taken out the seeds, and cut the stems off the peppers, cut them into thin strips. Heat oil in a sauce pan, then add the peppers. After a few minutes, add the minced garlic, mix, then add the chopped tomatoes and the canned tomatoes. Mix for a few minutes then add the spices, the paprika, the cumin, and the chili powder. You’re going to keep the heat on low medium and stir every few minutes. When it has reached a jam like consistency add a little bit of salt at a time until you get it to your liking and it’s done! This can be made one or two days ahead of time and refrigerated, to be enjoyed with challah at your Friday night dinner or on any occasion. Serve cold or at room temperature.
#kosher #vegetarianappetizer #turkishsalad #appetizer #veganrecipes by @koshermexican