Chef Julian Medina of NYC’s Toloache serves a special menu at Passover that includes his tender, delicious matzo tortillas. He fills the tortillas with luscious braised brisket, flavored with smoky chipotle and tomato.


Credit: © Abby Hocking

Recipe Summary

6 hrs
45 mins


To serve


Make the brisket
  • Preheat the oven to 325°. Season with brisket with salt and cracked black pepper. Heat the canola oil in a large enameled cast-iron casserole. Add the brisket and cook over moderately high heat until browned all over. Transfer the brisket to a plate.

  • To the casserole, add the onion, carrots, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato puree, chipotle, thyme, cumin, oregano and bay leaf and cook for about 5 minutes, stirring occasionally.

  • Add the brisket to the casserole along with enough water to cover it. Bring to a boil, then lower the heat to a simmer. Cover the casserole with foil and transfer to the oven. Braise for 2 to 3 hours, until the meat is tender. Remove the casserole from the oven and let the brisket cool completely in the braising liquid.

  • Remove the brisket from the liquid and thinly slice it. Discard the bar leaf and thyme sprigs from the liquid and discard. Pout the braising liquid into a blender or food processor and blend until smooth. Add the sauce back to the casserole and bring to a simmer. Return the meat to the pot to rewarm it. Season with salt and pepper.

Meanwhile, make the tortillas
  • In a medium bowl, using your hands, mix the matzo meal and salt with the water and olive oil until a soft dough forms. Form the dough into 1 1/2-inch balls. Lay each ball between 2 sheets of plastic wrap and roll or press until a tortilla forms.

  • Heat a nonstick skillet over moderate heat. Cook the tortillas on each side until golden and cooked through. Serve the tortillas with the braised brisket, topped with red onion and avocado.