Corned Beef Cabbage Tacos Recipes

SPICY CORNED BEEF TACOS

Steps:

• In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.

IRISH TACOS

Steps:

• 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.
• Make the coleslaw: Mix cabbage and carrots together in a large bowl.
• In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
• Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
• 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.

CORNED BEEF & CABBAGE TACOS

Steps:

• To make tortillas, in a large bowl combine masa, shredded potatoes, 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water, 1 teaspoon at a time, if dough seems to dry. Keep a damp towel over dough while you make tortillas.
• Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted, about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry, clean towel. Repeat with remaining dough.
• In a large bowl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions, salt and pepper. In a medium bowl, whisk to combine mustard, mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos.
• In a medium bowl, mash to combine warm cooked purple potatoes with olive oil, salt and pepper.
• To assemble tacos, spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro, chilis and a lime wedge.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

CORNED BEEF AND CABBAGE TACOS

Steps:

• Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
• Remove from liquid and let stand until cool enough to handle.
• Remove any pieces of fat and shred corned beef.
• To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
• Top with other ingredients as desired.

CORNED BEEF HASH BREAKFAST TACOS

Steps:

• Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
• Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
• Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
• Garnish with lime wedges, if desired.