Brisket Matzo Tacos

• 2 cups fine matzo meal
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 pounds lean brisket
• 1 cup celery, diced
• 1 cup Spanish onion, diced
• 1 cup carrots, diced
• 5 garlic cloves
• 2 tablespoons Chipotle puree
• 2 cups tomato puree
• 5 sprigs fresh thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano
• 1 bay leaf
• 1 bottle Bohemia beer
• 1 cup water
• 1/4 cup canola oil
• 1 teaspoon black pepper, cracked
• 1 teaspoon kosher salt

1. In a bowl using your hands, work the fine Matzo meal, salt, warm water and oil very well together until a soft dough forms.
2. With hands form 1 1/2 balls, and roll between plastic wrap to form a tortilla shape.
3. Preheat a non-stick griddle or pan, and cook the Matzo tortillas at a medium heat.

matzo meal, water, olive oil, salt, lean brisket, celery, spanish onion, carrots, garlic, puree, tomato puree, thyme, ground cumin, oregano, bay leaf, water, canola oil, black pepper, kosher salt

Taken from www.foodrepublic.com/recipes/brisket-matzo-tacos-recipe/ (may not work)