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<\/a>\nPreviously on ethnojunkie.com, I did a springtime post that included a story about someone who dared me to come up with an ethnic fusion Passover menu. I wrote:<\/p>\n
“Well, far be it from me to dodge a culinary challenge! So although obviously inauthentic, but certainly fun and yummy, here\u2019s to a Saz\u00f3n Pesach!<\/p>\n
Picante Gefilte Pescado
\nMasa Ball Posole
\nBrisket Mole
\nPoblano Potato Kugel
\nMaple Chipotle Carrot Tzimmes
\nGuacamole spiked with Horseradish
\nCharoset with Pepitas and Tamarindo<\/p>\nAnd, of course, the ever popular Manischewitz Sangria!”<\/p><\/blockquote>\n
It was all in good fun, of course, but it got me thinking about actually creating a Jewish-Mexican fusion recipe. It isn\u2019t strictly Kosher for Passover, but I thought the concept was worth a try. So here is my latest crack at cross cultural cooking: Masa Brei!<\/p>\n
Now you might know that Matzo Brei (literally \u201cfried matzo\u201d) is a truly tasty dish consisting of matzos broken into pieces that are soaked briefly in warm milk (some folks use water), drained, soaked in beaten eggs until soft, then fried in copious quantities of butter. Typically served with sour cream and applesauce, it\u2019s heimische cooking at its finest, Jewish soul food, and it\u2019s easy to do.<\/p>\n
So I thought it might be worth a try to swap out the matzos for tostadas, the milk for horchata, the sour cream for crema, and the applesauce for homemade pineapple-jalape\u00f1o salsa. A sprinkle of taj\u00edn, a scatter of chopped cilantro \u2013 and it actually worked!<\/p>\n
Happy Passover!
\n!\u05d7\u05d2 \u05e4\u05e1\u05d7 \u05e9\u05de\u05d7
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