These make another great corned beef option around St. Patrick's Day or yummy tacos for Cinco de Mayo or anytime!
Ingredients
4 pounds point cut corned beef brisket with seasoning packet
2½ pounds red potatoes quartered
½ of a jalapeño, diced-use the whole thing if you like more heat
1 red pepper, chopped
½ cup water
small corn tortillas- I get the large pack
Crisco for frying
salt to taste
shredded cheddar cheese
toppings such as sour cream, cilantro, salsa, or hot sauce
Instructions
Preheat the oven to 300 degrees.
Put the meat, fat side up, in a roasting pan and sprinkle the seasoning packet on top.
Chop up your potatoes and other vegetables and place all around the meat.
Pour on your water and roast at 300 degrees for 1 hour per pound. I did mine 4 hours because it was about 4 pounds.
When it is done remove the meat and shred it as best you can and then chop it down even further. Take a potato masher and mash the veggies and potatoes all together.
Put the shredded meat back in with the vegetables and mix together.
For the grilled way you start by flash frying your tortillas. For flash frying melt about a third cup Crisco in a skillet over medium heat. You want to have a layer of melted oil about ¼-1/3 inch thick on the bottom of your pan. You don't want too big of a skillet or you will need to add more Crisco. My skillet size here is about 10 inches.
When the oil is heated place your tortilla in the oil and fry for about 20-25 seconds.
Remove the tortilla to a plate with a paper towel while you finish the rest.
When you are done fill the tacos with about 2-3 tablespoons of the meat mixture.
Then line them up in a pan to take outside to grill.
Place the tacos on a preheated medium-low heat grill for about 1 minute per side, just long enough to get the grill marks.
For the fried only way melt some Crisco in your skillet over medium heat. I don't have an exact measurement but just enough to have a thin layer on the bottom of your pan. You will then keep replenishing the Crisco throughout the frying process as needed.
Fill a tortilla with a couple tablespoons of the meat mixture and top it with some cheese.
When your oil is heated brown your taco on the bottom for about 30 seconds or until it starts to get a little brown.
Then turn the taco on one of the sides to brown.
Meanwhile prep another taco to put in the skillet.
Flip the first taco when it looks like it is a little brown on the side.
When the other side of the taco is done remove it to cool on a paper towel lined pan and sprinkle lightly with salt.
Keep going until all your meat mixture is done.
Serve with more cheese if desired, sour cream, chopped cilantro, salsa, and/or hot sauce.
Recipe by A Fireman's Wife at https://afiremanswife.com/2017/04/24/fire-station-corned-beef-tacos-or-cbts/