TACO ‘BOUT THE SUKKAH!

I can’t believe it has been a whole year since I fell and broke my ankle on Shemini Atzeres morning.

I have learned much from the challenges we faced as a family and while I have not quite completely healed, I am so grateful for being able to stand on my own two feet.

So, at this time, marking a complete circle, reminiscent of pain, tears and struggles as well as strength, gratitude, healing and comfort, I want to thank you for being there for me with your warm and supportive comments, personal emails and friendship.

May we only share in healthy happy occasions.

And now for the details of TACO ‘BOUT THE SUKKAH.

In truth, I chose this theme because I knew that it would be easy to cater. So yes, that was my inspiration as I knew by the time I would reach Sukkos, I would be exhausted and most definitely my ankle would be throbbing!

I must say, it was probably one of our most enjoyed events!

To read about decor and set up , see description under photos above.

In the meantime, you can file the ‘how to’ away for next year, should you wish to use this theme!

By the way, it was my first time making home made tortillas and I must admit, these are a keeper!

Enjoy the recipes below!

Good Shabbos!

TACO PARTY HOW TO’S:

• To order coasters and labels go to www.evermine.com (Aurora large wide labels SIZE: 4″ x 3.25″) ( Aurora square coasters SIZE: 3.9″ square )
• To order Sriracha sauce bottles and sachets: Sachets , Bottles
• Add a Taco and Tequila station for the adults
• Add a S’mores bar by putting a small fire pit in your Sukkah (check that the heat of the flames do not reach schach!)
• Add Agua Fresca to keep with the theme and to make little kids happy! (Pink Lemonade).
• For the Taco Bar I used Hard Taco shells, home made Tortillas, corn salad, black beans, three varieties of salsa, guacamole, chopped tomato salad, lime jalapeño coleslaw, garbanzo bean salad, chopped onions and green peppers.
• Add a wine bar too near the fire pit for the adults to enjoy.

Garbanzo Bean Salad:

Chick peas, snow peas, olives, black olives, cherry tomatoes. (Any amounts of these ingredients)

Dressing: Mix the following very well and pour over salad.

1 cup ketchup . 1/2 cup oil. 1/2 cup vinegar. 1 clove garlic . 1/4 tsp. cayenne pepper .         1 tsp. salt . 1/2 tsp oregano .1/4 cup sugar

Jalapeno Lime Slaw: (from smitten kitchen.com)

1/3 cup fresh lime juice . 3 Tbsp. extra virgin olive oil . 1 jalapeno, seeded, minced .1 garlic clove, minced . salt and freshly ground pepper . 1 medium cilantro leaves . 1/2 lb shredded green cabbage . 1/4 lb red cabbage , finely shredded . 1/4 lb jicama, peeled and cut into matchsticks . 1 medium carrot, coarsely grated

In a large bowl whisk the lime juice, oil, jalapeno and garlic and season with salt and pepper.

Pour vinaigrette over slaw and toss to coat, serve right away. (I omitted the red cabbage, jicama and carrot)

Flour Tortillas: (from www.thecafesucrefarine.com)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• â…“ cup vegetable oil
• 1 cup warm water

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

• I used a Tortilla press to flatten instead of a rolling pin. This is  the one I bought:Tortilla Press

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