Copyright by James Carlson
Quinoa flour that is Kosher for Passover made by Pereg
(see suggested recipe below; please consult with your rabbi before using)
The Edict of Expulsion by the King of Spain in the 15th century required Jews to leave Spain for parts remote. Some of these Spanish (Sephardic) Jews converted to Catholicism to avoid the Spanish Edict and subsequent Inquisition but were inwardly Jews in their private practices. Many of these Crypto-Jews found their way into Spanish Mexico (Hispania) and became Hispanic Jews. Their traditions of practicing Judaism in secret has left a mark that continues today.
I myself am not Jewish, unless you think having less than 1% of Ashkenazi DNA in my blood makes me Jewish. I should be so proud. The Crypto Jews who came to Mexico are Jews who have the Sephardi Cohanim gene. Their descendants are found dispersed throughout northern Mexico, New Mexico/Colorado, and parts of west Texas.
The practice of Passover during the season of Lent would have been a time of great concern for these Crypto-Jews. It was a time when Chametz had to be removed from the house; meaning all grains and beans/legumes had to be taken away to prepare for the Passover feast. This included corn or maize. As such, any use of the corn tortilla was forbidden by Jewish culinary law at the time.
Also, the Passover requires unleavened bread. This could be make from flour but the Jewish laws require strict observance of how long flour is allowed to contact water (18 seconds). Anything more than this and it is no longer kosher and could not be used for Passover. Still, the flour tortilla was a legitimate substitute for the corn tortilla and the likely the origin of where this food product came.
Today, we all enjoy foods with a Mexican flare. The spicy and the sweet extremes are both found in traditional Mexican foods. The pH buffering that follows the combination of acid and base (spice and sweet) mellow out in digestion while the flavors POP inside the mouth. The use of rice and beans in Mexican cuisine is another surprise as it provides for a complex food that is rich for the nutrition it provides while not costing much. The Mexican diet is a rich and healthy contribution granted to all of mankind.
Having kosher food throughout the year and adding other restrictions to a Seder meal will present a few obstacles when creating an authentic Mexican meal for observant Jews. Meats like pork and chicken cannot be used and cheese (a milk product) cannot be cooked with meats of any kind. However, corn and flour tortillas can be used throughout the year while flour may be preferred for a Seder (if prepared properly).
The kingpin of all Mexican recipes is of course the chili pepper with endless varieties. If peppers are prepared according to kosher laws, they are fine to use as are many grains, beans, and rice. Special consideration needs to be observed for the Passover meal, which is a time for humble reflection on the day the angel of death passed over the children of Israel in Egypt. This meal is meant for bitter reflection and not celebration other than the fact that God delivers Israel from her oppressors.
Granted, the diaspora of Jews throughout the centuries is not a good thing but now that Israel is bringing Jews home from all parts of the world, why not bring home the recipes from all the nations to share with each other. Given a kosher recipe to prepare these foods with and flavors to excite the palette for Jews in Israel and abroad, one may also provide a tribute to those Jews who suffered so much in their diaspora so many centuries ago. And given the often dull diet of my ancestors in Europe (a salty/sweet fare), what may also be the source of many traditional Jewish recipes, let us bring new spice to the life of Jewish cuisine with a spicy/sweet alternative. Viva La Israel.
Flour Tortilla Recipe
INGREDIENTS
1. 1/2 cup quinoa flour (80 g)
2. 2/3 cup water
3. Dash salt
4. Nonstick spray or olive oil for browning
INSTRUCTIONS
1. Whisk all the ingredients together in a bowl. Set aside (some rules require little time).
2. Heat a skillet over medium heat.
3. Spray a thin layer of nonstick spray, or spread a thin layer of olive oil on the pan.
4. Pour the batter into the center of the pan and spread into a larger circle with a spatula.
5. Heat for a few minutes, then flip to brown on the second side.
6. For a more well done tortilla, cook again on both sides.
7. Transfer to a plate and allow to cool.
8. Eat with you favorite kosher fillings!!!!
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