It’s everyone’s favorite time of year, Passover! (Or maybe it’s just me?) If you’re worried about maintaining your taco lifestyle during this holiday, which forbids flour, and for some people, corn, tortillas. Don’t worry! There’s a taco for you.
In the book, we have a recipe for Passover tacos using a collard leaf tortilla (page 192), however, recent research has shown us another way. Hidden in the shelves of a used bookstore, we found Matza 101 by Jenny Kdoshim and Debbie Bevans. The book is out of print now, but used copies are available on Amazon (affiliate link). The book is really cheesy, and we love cheesy.
The matzo tortilla recipe below is adapted from their book. The soaking method is theirs, and it’s truly the best method I’ve ever seen for getting pliable but not soggy matzo sheets.
Makes 4 tacos
2 russet potatoes
1 tablespoon coconut oil or olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
hard shell matzo tortillas
4 sheets matzo
2 tablespoons coconut oil or olive oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
cashew crema (page 125) or vegan sour cream, optional
Preheat oven to 400°F.
Peel potatoes and cut into 1/2-inch pieces. Place on a cookie sheet and drizzle with coconut oil or olive oil. Sprinkle spices on potatoes and mix with your hands. Bake for 20 minutes, stir, and bake for 20 minutes more. The potatoes are done when you can easily pierce them with a fork.
While the potatoes cook, soak a paper towel and place on a flat surface. Run each pieces of matzo under cold water, wetting both sides. Stack them on top of the wet paper towel. Soak another paper towel and use it to cover the matzo stack. Let sit 15 minutes, rewetting the top paper towel half way through.
Using a bowl as a template, take a sharp knife and cut a circle out of each matzo sheet. Throw away the scraps or keep for matzo brei.
Brush oil on each circle and sprinkle on paprika, salt, and pepper.
Make half-moon shapes out of aluminum foil, about 1 1/2 inches thick (or use two cannoli molds if you’re fancy) and drape tortillas over the form, keeping the dotted lines parallel to the fold (see photo above).
Place sideways on a greased baking sheet (see photo above). Cook for 15 minutes in the oven, with the potatoes. The shells should be lightly browned and crispy. If you poke them, they should be firm, not floppy. Let tortillas cool on the aluminum molds while the potatoes cook. Carefully remove the foil mold when the tortillas are cool enough to touch.
Fill each tortilla with potatoes, avocado, cilantro, and cashew crema. Serve in a taco truck (affiliate link) if you have one, because cute.