Spicy Corned Beef Tacos Food

IRISH TACOS

Steps:

• Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
• Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.

SPICY GROUND BEEF TACOS

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

SLOW COOKER CORNED BEEF TACOS

Steps:

• Spray your slow cooker with nonstick cooking spray. Add corned beef and Guinness beer. Cook on low for 8 to 10 hours, until meat is very tender. Remove corned beef from slow cooker and remove visible fat. Slice or shred meat.
• Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and Guinness cream sauce. Garnish with chopped cilantro/parsley and a squeeze of lime.
• FOR THE GUINNESS CREAM SAUCE.
• Heat Guinness over medium heat in a small saucepan and let simmer until reduced to 1/4 - 1/3 cup. Cool completely.
• Combine reduced Guinness, sour cream, 1 teaspoon honey, and season with Kosher salt and pepper. Taste and add another teaspoon of honey if desired.

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.

SPICY GROUND BEEF TACOS

Steps:

• Heat the oil in a 12-inch skillet over medium heat until shimmering; add in onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add in the chili powder, garlic,, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
• Add in the ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes.
• Add the tomato sauce, chicken broth, vinegar, and brown sugar and bring to a simmer.
• Decrease heat to medium-low and simmer, uncovered, stirring frequently and breaking the meat up so no chunks remain, until the liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.
• Season with salt and pepper to taste.
• Divide the filling evenly among the warm taco shells and serve.

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.

SPICY CORNED BEEF

Steps:

• Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. , In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally.

SPICY BEEF TACOS

Steps:

• Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
• Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
• Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
• Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.