Tortilla hamantaschen That Taste As Good As They Look
Ingredients
- 20 6 inch flour tortillas, whole wheat or regular, up to you
- 1 egg, lightly beaten, for egg wash
- prepared techina, for drizzling
- finely chopped parsley, for garnish
For the Meat Filling:
- 2 lbs extra lean ground beef
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp red pepper flakes
- 2-3 dashes cayenne pepper sauce (depending on how spicy you want it), such as Frank’s Red Hot Sauce
Instructions
Prepare the Meat Filling:
- In a nonstick saucepan, brown meat over medium heat. Using a wooden spoon, stir and separate until meat crumbles and breaks apart. Add garlic, tomato paste, seasoning, and cayenne pepper sauce. Once combined, cover the pot; reduce heat to low.
- Simmer for 20 minutes, stirring from time to time. Taste and adjust seasoning/heat level to taste. Remove from flame. Let cool.
Prepare the Meat Tortillas:
- Brush the perimeter of each tortilla with some of the egg wash. Place one heaping tablespoon of filling, in the center. Bring together two top corners, then fold over the bottom, to form a triangle (see images to help you). “Glue” the edges together with egg wash so they don’t open while baking. As an added precaution, and to make sure your tortilla hamantaschen come out perfect, use a toothpick at each corner, to keep it together while baking (see image).
- Brush tops with remaining egg wash. Arrange on a parchment paper-lined baking sheet. (They may be frozen at this point.)
- Preheat oven to 375°F. Bake for 8-10 minutes, until golden and heated through.
- (If frozen, bake directly from the freezer after preheating the oven; increase baking time by about 10 minutes.) Serve immediately with a drizzle of techina and a sprinkle of chopped parsley for color.
Notes
These tortillas are also great served at room temperature, which makes them a great buffet food.
