Category: Meat & Poultry

Kosher Tamales


When my friends decided to throw a dumpling party recently, I decided to finally attempt making kosher tamales. I know it’s not a dumping, per se, but it is a stuffed dough of sorts – so while everyone was bringing dumplings from around the world (think perogies, ravioli and mochi!), I went Mexican, and I did NOT regret it!

First things first, I tackle the Barbacoa beef, which was fairly simple, especially in the instant pot.

Then, for the tamale dough, I incorporated refined coconut oil instead of the traditional non-kosher lard, which resulted in a beautifully soft and supple masa dough!

I could not wait to bring my dumplings to the party, and I held my breath as each person unwrapped their corn husks to reveal a delicious package! The tamales were loved by all and I’m so happy to share the recipe for those who want to tackle this project!

To view the reel on Instagram click here.

Kosher Tamales!

20 corn husks, soaked in warm water for 30 minutes
3 cups masa harina (I use Meseca brand)
1 1/2 tsp salt
1 tsp baking powder
1 tsp cumin
½ cup + 1 tbsp refined coconut oil 
3 cups beef broth
2 cups filling of choice (I used this Barbacoa beef)

Method:

In a large bowl, whisk the masa harina, baking powder and cumin. Add the coconut oil and beef broth and mix with your hands until a supple dough forms and all the coconut oil is fully incorporated. (The dough shouldn’t stick to your hands).

Dry the husks off with a paper towel to remove excess water. Lay one flat on your counter with the wider end is closer to you.

Scoop 1/4 cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula. Top with 2 tbsp of filling (I used Barbacoa beef).

Place a steaming rack or basket into your instant pot. Fill with 1 cup water. Place the tamales on top of the basket and cover it with a layer of extra corn husks. Lean the tamales around the pot in an upright position. Set the instant pot to high pressure for 30 minutes. Release and enjoy with salsa or extra sauce from the braised beef.

Related Recipes:

Roasted Baby Elote (Mexican Street Corn)
Mexishuka (Mexican Quinoa Shakshuka)
Mexican Hot Chocolate Pecan Pie
Mexican Hot Chocolate Brownies

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Instant Pot Barbacoa Beef

This week, my foodie friends and I decided to throw a dumpling party, where each attendee contributed another dumpling from around the world! You can watch a roundup here! I decided to go with tamales since I’ve always wanted to learn to make them the authentic way. First, I researched barbacoa recipes for the tamale filling (which you can also fill with beans, pulled chicken, cheese or veggies).

Barbacoa is actually the Spanish word for barbecue. It generally refers to meats over an open fire, but in Mexico, barbacoa evolved into a specific cooking style in which meat is slowly cooked in a pit dug into the ground, which is covered with agave leaves. Cooking the meat sealed in a pit steams the meat by sealing in the moisture while also imparting it with smoky flavor. Home cooks adapted barbacoa to the kitchen and converted it into braised beef, which works well in the Instant Pot or crockpot.

Barbacoa is typically made out of tougher cuts of meat, goat or lamb that require long, slow cooking times. Chuck roast, brisket and beef cheeks are common, but I used deckel because it’s a budget friendly with good marbeling. While tough, the meat breaks down into tender pulled beef in the Instant Pot.

The tamales were a huge hit at the party (full recipe coming soon), and I used my leftover meat to make pulled beef tacos for dinner the next night. I love that this recipe is spicy, savory and full of flavor, different from the sweet pulled beef I’m used to eating. Give it a try!

 

Instant Pot Barbacoa Beef

Chipotle Sauce:
2 chipotle peppers in adobo sauce
1 tbsp adobo sauce (from the can)
3 tbsp lime juice
2 tbsp apple cider vinegar
4 cloves garlic
1 tbsp ground cumin
1 tsp smoked paprika
2 tsp oregano
1/4 tsp ground cloves
1 tsp kosher salt
1 tsp black pepper

Beef:
3 lb. beef chuck, deckel, 2nd cut brisket or other fatty braising cut
salt and pepper, to taste
2 tbsp olive oil
1 Spanish onion, thinly sliced into half moons
2 tbsp tomato paste
2 cups beef broth
4 oz canned diced green chilies
3 bay leaves

Method:

In a food processor, blend the chipotle sauce ingredients and set aside. Heat the instant pot to the sauté setting. Season the beef with salt and pepper and add the olive oil to the pot. Sear the meat until browned (you can cut it in half if it doesn’t fit into the pot), remove from the pot and set aside. Add the onions and sauté until translucent. Stir in the tomato paste and continue stirring until it darkens in color. Pour in the beef stock and scrape any bits from the bottom of the pot. Add the green chilies, bay leaves and chipotle paste and stir until incorporated. Return the meat to the pot and set it on high pressure for one hour.

Release the pressure and pull the beef apart. Serve in tamales, tacos, over rice or in pulled beef sandwiches.

VARIATION: If you don’t have an instant pot, sear the beef in a pot and continue as above. Transfer to a slow cooker and cook on high for 6 hours, or prepare the recipe in a Dutch oven and braise at  325 degrees for 4 hours or until fork tender.


Related Recipes:

kosher tamales
Blogoversary BBQ Brisket
easiest crockpot pulled beef
skirt steak tacos

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Torah Tarts


Im taking the puff pastry trend and making it Jewish with TORAH TARTS!!! How fun are these for Shavuot?!

Click here to view the reel on Instagram.

Torah Tarts

hot dogs
puff pastry
honey
dijon mustard
egg
sesame seeds

On a parchment-lined baking sheet, put some yellow mustard and dijon directly on the parchment paper. On top of it place 1 hot dog cut lengthwise face down side by side. Top it with a piece of puff pastry, brush it with egg wash and sesame seeds. Bake at 400 degrees until puffed and golden.

Related Recipes:

Shavuos Recipes

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Cabbage Hamantasch Knish

I’ve been on quite the cruciferous kick these days, and I thought I’d have given up by now, but no! I’m having fun challenging myself to new cabbage creations, and thankfully my body loves cabbage as much as I do, so it works for me!

Growing up, my mom always made cabbage knishes for Shabbat and the holidays. She would sauté a bag of pre-shredded cabbage in some oil, season it with plenty of sugar, salt and pepper and stuff it into pockets of puff pastry. I love the addition of beef bacon here – plus a hint of mustard and maple and just a splash of vinegar to cut through it all makes the perfect filling.

Are you team sweet or savory hamantasch? Let me know in the comments below!

Cabbage Hamantasch Knish
YIELD: 2 knishes, each knish serves 6 as an appetizer

6oz. beef bacon, diced small
1 large shallot, minced
16oz. shredded green cabbage
kosher salt and freshly ground pepper, to taste
1 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp dijon mustard
2 sheets puff pastry, thawed
1 egg, beaten, for eggwash
1 tbsp sesame seeds

Method:

Add the bacon to a cold skillet and turn the heat on a medium flame. Cook the bacon until the fat renders out and the bacon is crispy. Remove the bacon from the pan with a slotted spoon and set aside. Add the shallot to the skillet and saute until translucent, about 2 minutes. Add the cabbage, salt and pepper and stir until the cabbage is wilted and tender, about 8 minutes. Add the vinegar, maple syrup and mustard and stir to incorporate. Return the bacon to the skillet and combine. Continue to cook until the cabbage starts to brown.

Preheat oven to 400 degrees. Lightly roll out the puff pastry dough to approximately 11″ x 11″ and trim the corners to form a circular shape. Transfer half of the cabbage to the center of the pastry and fold over the corners to create a giant hamantasch. Repeat with the remaining puff pastry and cabbage. Brush the pastry with egg and sprinkle with sesame seeds. Bake until puffed and golden, 18-20 minutes.

Related Recipes:

salami tarte tatin
corndog hamantaschen
savory hamantaschen trio

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Sweet & Sour Salami


SWEET & SOUR SALAMI (a la the chicken!) is your Super Bowl dream food!!! Must make for game day!

To view the reel on Instagram click here.

Sweet & Sour Salami

1 @abelesheymann salami, cut into chunks
1 tbsp grapeseed oil
1 red pepper, cut into chunks
1/2 green pepper, cut into chunks
1 small onion, cut into chunks
1 cup canned pineapple chunks (juice reserved)
1/4 c ketchup
1/2 c sweet chili sauce
1 heaping tbsp brown sugar
1/3 c pineapple juice

Heat the oil in a large skillet or wok and sauté the salami until browned and crisped, remove from the pan and set aside. Add the red peppers, green peppers, onions and continue to sauté until tender crisp. Add the pineapple and salami and stir to combine. In a small bowl stir the ketchup, sweet chili sauce, brown sugar, and pineapple juice together. Add to the pan and mix well. Serve over rice or in hoagie rolls!

Related Recipes:

Salami Spaghetti
Kosher for Passover Hasselback Sala
Salami Nduja
Salami Tarte Tatin
Salami Potato Latkes

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