Sunday, January 17, 2010
Corned Beef Tacos (yes you read that right!)
This should be on my Fire Station Fridays posts. I got this recipe from my husband of course and it is my new favorite taco. The only way to make it work is to not have it too salty. To do this you must boil the meat 3 times to get some of the salt out.
2 pounds corned beef
1 bunch of parsley
1 1/2 cups cheddar cheese
2 cloves minced garlic
1 small onion chopped
Place meat in large pot and cover with water. Boil 3 times for 20 minutes replacing the water each time. This helps remove some of the salt. Then place in crock pot with onion and garlic for 6 hours until meat becomes very tender and easy to shred. Shred corned beef and remove any fat. Toss meat with cheese and parsley. Place serving size amounts on each tortilla and place on cookie sheet. Bake in the oven at 350 degrees just until cheese melts within meat and tortillas shells are warm. Remove and add cabbage, more cheese if preferred, and salsa. Serve and Enjoy.
You can also heat a little oil and fry the tortillas before placing them in the oven.
Don't forget to enter into my special seasoning giveaway. Alpine Touch is a great addition to your spice cabinet and difficult to obtain. As far as I know you can only get it in Wyoming, Montana, or have it shipped like I did. Good luck!