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Article posted: 3/20/2013 6:00 AM

Tortillas with Tomato-Mint Salsa and Guacamole

Tortillas

1 cup matzo cake meal

½ teaspoon salt

1 egg

1 tablespoon olive oil

2 cups water

Filling

2 tablespoons olive oil

1 medium yellow onion, finely diced

1 pound lean ground beef

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon salt

Salsa

2 cups grape tomatoes, halved

1 tablespoon chopped fresh mint

1 jalapeño pepper, seeded and minced

¼ small red onion, finely chopped

1 tablespoon white wine vinegar

¼ teaspoon salt

¼ teaspoon ground black pepper

Guacamole

1 ripe avocado

Juice of 1 lime

½ small red onion, finely diced

½ tablespoon olive oil

½ tablespoon white wine or cider vinegar

Garlic powder, to taste

Salt, to taste

½ cup prepared coleslaw, to serve

For the tortillas: In a small bowl, whisk together the matzo meal, salt, egg, olive oil and water. Set aside to rest for 5 minutes.

Coat a nonstick skillet with cooking spray, then heat over medium. Scoop ¼ of the batter and drop it into the pan. Cook 5 minutes, then flip and cook for another 5 minutes. Remove the tortilla from the pan and set aside. Repeat with remaining batter.

For the filling: In a large saute pan over medium, heat the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the meat and cook, stirring constantly, until completely browned. Season with chili powder, garlic powder and salt. Set aside.

For the tomato-mint salsa: In a small bowl, stir together the tomatoes, mint, jalapeño, onion, vinegar, salt and pepper. Set aside.

For the guacamole: In a small bowl, combine the avocado, lime juice, red onion, olive oil, vinegar, garlic powder and salt. Mash until the guacamole reaches the desired texture.

To serve: Spread guacamole in the center of each tortilla. Top with meat and tomato-mint salsa. Top each tortilla with 2 tablespoons coleslaw and fold up.

Serves four.

Nutrition values per serving: 620 calories, 37 g fat (14 g saturated), 45 g carbohydrates, 7 g fiber, 6 g sugar, 30 g protein, 125 mg cholesterol, 1080 mg sodium.

Adapted from "Passover Made Easy" by Leah Schapira and Victoria Dwek (2013, Mesorah Publications)

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