Irish Tacos
You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.
- Total:
- Serves: 6 persons
Ingredients
- 2to 2 1/2 pounds corned beef (see recipe)
- 1small head of green cabbage, cored and thinly sliced
- 3carrots, peeled and sliced into julienne
- 1cup mayonnaise
- 3tablespoons plain Greek yogurt or sour cream
- 3tablespoons cider vinegar
- Kosher salt and ground black pepper, to taste
- 1 ½tablespoons hot pepper sauce, or to taste
- 12to 16 flour tortillas, warmed
- Sliced fresh or pickled jalapeños
Instructions
Step 1
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.Step 2
Make the coleslaw: Mix cabbage and carrots together in a large bowl.Step 3
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.Step 4
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.Step 5
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.