Fire Station Corned Beef Tacos or CBTs

My husband had been talking about these tacos for several years now.  I was so excited when I finally got to try them a few weeks ago and learn how to make them!  These Corned Beef Tacos, or (CBTs) as they like to call them, are a big hit at several of the fire stations in his department.  Turns our they were a big hit at our house too! 

My husband and I actually joined forces for this one and made most of these together.  I have to say this is a good meal to have a helper especially when you get to the point of frying the tacos.  Yes, I said frying.  These are not exactly the healthiest things ever but they are oh so good!  I wouldn’t want to always fry my tacos but every once in a while, or on a special occasion, I say go for it!

To start you need about a 4 pound point cut corned beef brisket with the seasoning packet.  

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.  I promise it is better than it looks!

Now from here you have 2 ways you can assemble your tacos.  One way is to fry them and the other way is to grill them.  I will probably only ever fry them because I personally don’t use the grill….I have the fireman do that.  Since my husband and I were preparing these together he wanted to also show the grilled way to stay true to the fire station.  They also fry them at the station too, just kind of depends what station he is at or what they are in the mood for.

The Grilled Way

For the grilled way you start by flash frying your tortillas.  Here is the kind I use. 

I get the big pack because this recipe makes a lot of tacos.  I didn’t use all of the tortillas but I like to have enough.  For frying we use Crisco.  Can you use other oil???……No, not if you want it to taste right.  I have tried olive oil in the past for other tacos and it was not good.  Like I said above, I probably wouldn’t fry my tacos all the time!  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 1/4-1/3 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.

The Fried Way

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.  Notice I have just a very thin layer of Crisco.  You don’t want it seeping all through your taco.  

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 the picture below and brown the other side.  This is where having a helper comes in handy to help prep tacos while one is frying.   

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.

And there you have it!  Glorious grilled and fried CBTs!

Add whatever toppings you like.  We just added cilantro and sour cream to the fried ones because they already have cheese in them.  I did add some cheese to the grilled ones.

Now being fire station CBTs you also have to eat them the fire station way.  Line your table with foil, add your extra sour cream, salsa, or hot sauce right on to the foil for dipping and dig in!  

Actual fire station footage of the foil set up compliments of the Fireman.  

Cinco de Mayo is coming up soon and they will sure be a hit!  And the kids will love eating right off the table.  Here is your printable recipe.

Fire Station Corned Beef Tacos or CBTs

 

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These make another great corned beef option around St. Patrick's Day or yummy tacos for Cinco de Mayo or anytime!

Author: A Fireman's Wife

Recipe type: Tacos

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

1. Preheat the oven to 300 degrees.
2. Put the meat, fat side up, in a roasting pan and sprinkle the seasoning packet on top.
3. Chop up your potatoes and other vegetables and place all around the meat.
4. 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.
5. 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.
6. Put the shredded meat back in with the vegetables and mix together.
7. 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.
8. When the oil is heated place your tortilla in the oil and fry for about 20-25 seconds.
9. Remove the tortilla to a plate with a paper towel while you finish the rest.
10. When you are done fill the tacos with about 2-3 tablespoons of the meat mixture.
11. Then line them up in a pan to take outside to grill.
12. Place the tacos on a preheated medium-low heat grill for about 1 minute per side, just long enough to get the grill marks.
13. 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.
14. Fill a tortilla with a couple tablespoons of the meat mixture and top it with some cheese.
15. When your oil is heated brown your taco on the bottom for about 30 seconds or until it starts to get a little brown.
16. Then turn the taco on one of the sides to brown.
17. Meanwhile prep another taco to put in the skillet.
18. Flip the first taco when it looks like it is a little brown on the side.
19. When the other side of the taco is done remove it to cool on a paper towel lined pan and sprinkle lightly with salt.
20. Keep going until all your meat mixture is done.
21. Serve with more cheese if desired, sour cream, chopped cilantro, salsa, and/or hot sauce.

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