I love Purim and everything about it. I love the groggers and the shalach manos and the coming together of the community. And I love letting the people you love know you love them. I love that tzedeka is a big part of the day, and I love that we won over the evil Haman! I love the unlikely heroes, Mordechai and Esther, because of their devotion to the Jewish people, and I love how good triumphed over evil. I love getting dressed up, I love sewing my kids costumes, and I love making the food. I love reconnecting with people I haven’t seen since last Purim. I love hamentaschen, and I love theme parties.
And all of this love culminates in a very fun Purim seuda! This year, I’ve decided to do an easy and delicious meal with a Mexican theme. The food lends itself to buffet style – everyone can make their own tacos! – or if they are low-carb, they can make “naked” tacos (all of the fillings and none of the tortilla)!
Seven-Layer Dip in a Martini Glass
This looks gorgeous! The presentation has height and elegance and is easy to prepare ahead of time and be on your table when your guests arrive. You can buy the guacamole, salsa, and refried beans or make them yourself – shoot me an email and I’ll send you recipes for all of them. (Then you’ll have to take a picture of your 7-layer dip and share it with me!)
2 c. refried beans (7-Mile carries Eden Organic refried beans)
2 c. Tofutti sour cream
2 c. salsa
2 c. guacamole (Sabra or Wholly Guacamole brands)
1/4 c. diced tomatoes
16 sliced black olives
1 scallion sliced
8 tortilla chips
Set out your mini plastic martini glasses (A to Z and Savings Center carries them), or use real martini glasses from the Dollar Store or Ikea. Divide all the ingredients in eight. Start layering by placing the refried black beans at the bottom of the glass, followed by the sour cream, salsa, and guacamole. Repeat for all 8 glasses. Garnish with diced tomatoes, sliced olives, scallions, and a tortilla chip. Serves 8.
Strawberry Margarita
An easy-to-drink cocktail that goes well with the seven-layer dip. You can use strawberries or your favorite fruit. You can adjust it to use more strawberries and less alcohol (or vice versa). If your strawberries are not sweet, you can add sugar to the drink.
1 1/2 oz. tequila
1 oz. triple sec
1 oz. lime juice
1/2 c. fresh or frozen strawberries
1 c. ice
Fresh strawberries for garnish
Pour all ingredients (except the garnish) in a blender. Blend until smooth. Pour into a fun sugar rimmed glass (see recipe below)! Enjoy!
Sugar-Rimmed Glasses
2 slices of lime
1/2 c. sugar (can be colored for extra festiveness)
Place the sugar in a bowl about 1 to 2 inches larger in diameter than the rim of your glass. Take a slice of lime and go around the rim. Then turn the glass upside down into the sugar mixture to coat the glasses in sparkly “amazingness.”
Make your Own Tacos
Prepare the following items in bowls, all presented on large cutting boards for everyone to make their own taco salad. (The recipes for the last five follow.)
3 limes, cut into eighths
8 c. lettuce (can be shredded)
2 c. diced tomatoes
2 c. corn
2 c. Tofutti sour cream
4 jalapeno peppers, sliced
1 bunch of cilantro, diced
2 c. pepitas (pumpkin seeds)
2 c. black beans
2 c. Mexican rice
2 c. diced avocados
Your favorite hot sauces
8 taco shells or taco bowls
Tex-Mex creamy dressing
Mexican ground beef
Mexican shredded chicken
Mexican rice
Taco Bowls
8 medium tortillas
Cooking spray
Preheat oven to 425°. Spray both sides of the tortilla, then press into an oven safe bowl, making sure the sides of the tortilla are open. Bake for 10 minutes (or until edges are browned). Repeat for all tortillas. Cool completely.
Tex-Mex Creamy Dressing
2 c. coconut milk
1 c. mayonnaise
1/2 c. lime juice (add more to taste)
3 garlic cloves, roasted and crushed
1/2 T. cumin
1/2 T. Mexican oregano
1 bunch cilantro, diced
1 tomatillo, roasted and chopped (can substitute a plum tomato)
1 yellow onion, roasted and chopped
1 tsp. salt
1/4 tsp. pepper
Mix all ingredients in a bowl. Immersion blend together until creamy.
Mexican Ground Beef for Tacos
1 c. diced peppers
1 c. diced onions
2 T. cumin
2 T. sea salt
2 T. chili powder
2 T. granulated garlic
2 T. granulated onion
3 lbs. ground beef
1/2 c. cilantro chopped
12 oz. can fire-roasted canned tomatoes, diced
In a sauté pan, sauté peppers, and onions until soft. Add spices and stir over low heat. Add ground beef and cook until browned. Add cilantro and sauté for another 5 minutes.
Shredded Chicken for Tacos
3 lbs. chicken breast
lime juice and zest of 4 limes
4 T. cilantro minced
3 T. cumin
3 T. salt
Preheat oven to 350°. Rub spices, lime juice, and zest all over the chicken. Bake for 30 to 35 minutes until cooked through. Once the chicken is cooled, shred with all of the juices in the pan.
Mexican Rice
1/4 c. vegetable oil
3 onions, chopped
1 1/2 green bell pepper, chopped
3 c. uncooked white rice
6 c. water
3 (10 oz.) cans diced tomatoes and green chilies (optional)
2 Tablespoons chili powder, or to taste
1 tsp. salt
1/4 tsp. pepper
In a 4-quart pot, heat the oil and then sauté the onions and peppers. Add the uncooked white rice and water, diced tomatoes, green chilies, chili powder, salt, and pepper. Cook on high heat for 4 minutes, then lower heat to medium for 16 more minutes. Voila!
