Corned Beef Tacos: The Ultimate Recipe and Guide

Corned Beef Tacos: a surprisingly delicious fusion that will revolutionize your Taco Tuesday! Forget the ground beef and chicken; we’re taking a trip to the Emerald Isle and bringing back a St. Patrick’s Day staple to spice up our favorite Mexican dish.

While not steeped in centuries of tradition, the beauty of Corned Beef Tacos lies in their innovative spirit. They represent a culinary bridge, connecting the hearty, savory flavors of corned beef with the vibrant, zesty world of Mexican cuisine. Think of it as a delicious experiment gone wonderfully right!

Why are these tacos so irresistible? It’s the unexpected harmony of textures and tastes. The tender, slightly salty corned beef, often slow-cooked to perfection, pairs beautifully with the crisp freshness of shredded cabbage, the creamy coolness of avocado, and the spicy kick of your favorite salsa. The soft tortilla wraps it all together, creating a symphony of flavors in every bite. Plus, they’re incredibly convenient! Got leftover corned beef from your St. Patrick’s Day feast? Transform it into a quick and easy weeknight meal that the whole family will adore. Get ready to experience a taco unlike any other!

Ingredients:

• 1 pound Corned Beef, cooked and shredded
• 1 tablespoon Olive Oil
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 Jalapeño, seeded and minced (optional)
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper (optional)
• 1/4 cup Beef Broth
• 1 tablespoon Lime Juice
• 12 Corn Tortillas
• Toppings (choose your favorites):
• Shredded Cabbage
• Pickled Red Onions
• Cilantro, chopped
• Lime Wedges
• Avocado, diced or Guacamole
• Sour Cream or Mexican Crema
• Hot Sauce
• Queso Fresco, crumbled
• Salsa Verde
• Pico de Gallo

Preparing the Corned Beef Filling:

1. First, make sure your corned beef is cooked and shredded. If you’re starting with a whole corned beef brisket, you can cook it using your preferred method – boiling, slow cooking, or pressure cooking all work well. Once cooked, let it cool slightly before shredding it with two forks. I find that shredding it while it’s still a little warm is easiest.
2. Now, let’s get started on the filling. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be nice and sweet, so don’t rush this step.
3. Add the minced garlic and jalapeño (if using) to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The jalapeño adds a nice kick, but feel free to omit it if you prefer a milder flavor.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step is important because it blooms the spices, releasing their full flavor.
5. Add the shredded corned beef to the skillet and toss to coat it with the spices and onion mixture. Cook for about 5 minutes, stirring occasionally, until the corned beef is heated through and slightly browned. We want to develop some nice color and flavor on the corned beef.
6. Pour in the beef broth and lime juice. Bring the mixture to a simmer and cook for about 5-10 minutes, or until the broth has reduced slightly and the corned beef filling is moist and flavorful. The beef broth adds moisture and depth of flavor, while the lime juice brightens everything up.
7. Taste the filling and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or more chili powder, depending on your preference. Remember, you can always add more seasoning, but you can’t take it away!

Warming the Tortillas:

1. While the corned beef filling is simmering, prepare the corn tortillas. There are several ways to warm tortillas, and I’ll share my favorite methods.
2. Method 1: Skillet. Heat a dry skillet (cast iron is ideal) over medium heat. Warm each tortilla for about 15-30 seconds per side, until pliable and slightly charred. This method gives the tortillas a nice smoky flavor.
3. Method 2: Oven. Preheat your oven to 350°F (175°C). Wrap the tortillas in a stack of about 6 in aluminum foil and bake for 10-15 minutes, or until warmed through. This method is great for warming a large batch of tortillas at once.
4. Method 3: Microwave. Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through. This is the quickest method, but the tortillas can sometimes become a little soggy.
5. Keep the warmed tortillas wrapped in a clean kitchen towel or tortilla warmer to prevent them from drying out.

Assembling the Tacos:

1. Now comes the fun part – assembling the tacos! Take a warmed corn tortilla and fill it with a generous amount of the corned beef filling.
2. Add your favorite toppings. I love shredded cabbage for a crunchy texture, pickled red onions for a tangy bite, and fresh cilantro for a burst of flavor. A squeeze of lime juice is also essential!
3. Other great topping options include diced avocado or guacamole for creaminess, sour cream or Mexican crema for richness, hot sauce for heat, crumbled queso fresco for a salty tang, salsa verde for a fresh and vibrant flavor, and pico de gallo for a classic taco topping.
4. Serve the tacos immediately and enjoy! These corned beef tacos are best enjoyed fresh, while the tortillas are still warm and the toppings are crisp.

Tips and Variations:

• Make it ahead: The corned beef filling can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before assembling the tacos.
• Spice it up: If you like your tacos extra spicy, add more cayenne pepper to the filling or use a hotter variety of jalapeño. You can also serve the tacos with your favorite hot sauce.
• Add cheese: If you’re a cheese lover, feel free to add some shredded cheddar cheese, Monterey Jack cheese, or Oaxaca cheese to the tacos.
• Use different tortillas: While I prefer corn tortillas for these tacos, you can also use flour tortillas if you prefer.
• Make it vegetarian: For a vegetarian option, substitute the corned beef with black beans or lentils.
• Corned Beef Hash Tacos: For a breakfast twist, use corned beef hash as the filling. Top with a fried egg for extra richness.
• Irish Nachos Tacos: Combine the flavors of Irish nachos and tacos by adding shredded potatoes to the corned beef filling. Top with melted cheese and sour cream.
• Corned Beef and Cabbage Slaw Tacos: Mix shredded corned beef with a creamy cabbage slaw for a unique and flavorful taco filling.

Conclusion:

This isn’t just another taco recipe; it’s a flavor explosion waiting to happen! These Corned Beef Tacos are a must-try because they take the familiar comfort of corned beef and give it a vibrant, unexpected twist. The combination of savory, tender corned beef with the fresh, zesty toppings is simply irresistible. Trust me, your taste buds will thank you.

But the best part? This recipe is incredibly versatile! While I’ve outlined my favorite toppings, feel free to get creative and experiment with your own.

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper to the corned beef while it’s simmering, or incorporate some diced jalapeños into your salsa for an extra kick. A drizzle of sriracha mayo would also be fantastic.
* Go Green! For a lighter, brighter flavor, try using a cilantro-lime slaw instead of shredded lettuce. You could also add some avocado crema for a creamy, refreshing element.
* Cheese, Please! While I prefer these tacos without cheese to let the other flavors shine, a sprinkle of crumbled cotija cheese or a sharp cheddar would definitely work well.
* Beyond Tacos: Don’t limit yourself to just tacos! This corned beef mixture is also delicious in quesadillas, nachos, or even as a topping for a baked potato. Think outside the tortilla!
* Make it a Fiesta! Serve these tacos with a side of Mexican rice and refried beans for a complete and satisfying meal. Don’t forget the margaritas!
* Low-Carb Option: For a low-carb alternative, serve the corned beef and toppings in lettuce wraps instead of tortillas.

I truly believe that these Corned Beef Tacos will become a new favorite in your household. They’re perfect for a quick weeknight dinner, a fun weekend gathering, or even a unique twist on St. Patrick’s Day celebrations. The possibilities are endless!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, I’d love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family and friends think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. I’m always looking for new ideas and inspiration, so feel free to share your own variations and serving suggestions as well.

So, what are you waiting for? Gather your ingredients, fire up the stove, and get ready to enjoy the most amazing Corned Beef Tacos you’ve ever tasted! Happy cooking, and I can’t wait to hear from you! Let me know how you like this recipe for Corned Beef Tacos!