Matzah Chilaquiles Recipe


Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.


5 matzahs
1 cup vegetable oil
3 cups tomato salsa (26 ounces)
1 cup chopped cilantro, divided into 2 parts.
3 garlic cloves, finely chopped
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup coarsely chopped scallions
1 cup crumbled queso fresco or ricotta salata (1/4 pound)


Break the matzahs into pieces, approximate 2 x 2 inches
Put the matzah in a colander and briefly pour cold water over the matzah pieces, then allow the matzah to drain. The matzah pieces should be damp, but not soggy
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry the matzah until the start to brown and become crispy.
Purée salsa with 1/2 cup cilantro in a blender.
Pour off all but 2 Tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
Spread the matzah pieces on a platter, then spoon sauce over them.
Drizzle with sour-cream mixture, then sprinkle with scallions, cheese, and remaining 1/2 cup cilantro.
Related Recipes: Matzah Brei with Jalapenos, Tunisian Passover Stew

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.