What better way to celebrate Purim than with Hamantaschen Tacos! I first saw a non-Paleo version on Kosher in the Kitch and thought these were adorable! Though hardly traditional Purim fare, these are a family friendly recipe as fun for Purim as they are for Cinco de Mayo. This ain’t your Bubbe’s Purim!
The taco shell (i.e. King Haman’s hat) is almost like a puff pastry in texture and far more delicious than eating a hat. Stuff it with fillings of your choice like seasoned beef, shredded chicken, olives, salsa, cilantro, dairy free sour cream, and of course don’t forget the PALEO CHEESE!!!!
For the Taco Hamantaschen “Hats”:
- 1 pound peeled yuca root (about 3 heaping cups)
- 2 tablespoons avocado oil or preferred cooking fat
- 3 tablespoons potato starch
- 1 teaspoon garlic sea salt
- Additional avocado oil, lard, or palm shortening for frying (approximately 2 cups)
Ideas For the Filling:
- 1 pound cooked seasoned ground beef, shredded chicken, or carnitas (if not kosher)
- Fresh Cilantro
- Paleo Cheese shreds
- Dairy Free Sour Cream (recipe found in Yiddish Kitchen)
- And whatever other taco fixins are your favorites!
- To make the “hats” bring 10 cups of water to a boil in a large stock pot
- Carefully place the yuca into the boiling water and cook on high until the yuca is fork tender
- Strain the water from the yuca root and set the yuca aside
- Once slightly cooled, remove the woody core of each root then transfer to a heavy duty blender (preferably one with a tamper)
- Starting on low speed blend your yuca, garlic sea salt, and 2 tablespoons of oil, using the tamper to really push the root into the blades – this will yield a smoother dough. Raise the speed gradually while continuing to move the dough around. Smaller batches of yuca can simplify this step for you. If this is your first time working with yuca, be sure to watch THIS VIDEO for help.
- Once your yuca dough is blended well, spoon it out of the blender onto a piece of parchment paper.
- Preheat the oven to 450
- Now add in the potato starch, working it slowly into the yuca dough. You’ll want it kneaded in thoroughly.
- Once the potato starch is worked in, roll out the dough until it is around 1/8 inch thick.
- Use a biscuit cutter or rim of a glass to cut out rounds from the dough, just as you did in the Hamantaschen recipe in Yiddish Kitchen (see How To in that recipe if necessary)
- Make your “hats” by pinching together the corners and creating a triangle (see How To in the Hamantaschen recipe in Yiddish Kitchen if necessary)
- Place “hats” on a parchment lined baking sheet and bake for 15 minutes.
- Meanwhile heat your frying oil in a small saucepan over high heat.
- After 15 minutes, carefully remove the “hats” from the oven and fry them in small batches for around 30 seconds on each side. Remove them from oil with a slotted spoon and place them on a towel lined plate.
- Once slightly cooler, top them with all of your favorite ingredients!
- NOTE: When you pinch the corners closed, make sure you do so in a way that they will not easily open up. The baking process tends to “puff” them up so if they are not sealed thoroughly, your “hats” can come undone.