One of my new favorite things: cooking up a big Corned Beef in the Instant Pot, and then turning it into tacos! (Yes, I said tacos!!) Or more specifically, Reuben sandwiches on a tortilla. It’s not my original idea, credit for that goes to my BF Trilo. He discovered corned beef tacos and quesadillas years ago through local food trucks, and has been a fan ever since. He thought the rest of the classic Reuben sandwich components would make for a great taco. Once we tried to make it at home, Reuben Corned Beef tacos have become a regular meal at our place.
Rye Tortillas!
So of course, the first time we made it, there was a nagging question that my BF Trilo and I kept asking ourselves: “yes, but can we do RYE tortillas?” (spoiler: the answer was yes!)
As an Italian, I don’t have much experience making tortillas, so they turned out less than gorgeous, but they were still tasty. However, if you don’t want to take the time to make your own tortillas, small “street-size” flour tortillas work just as well.
For toppings I went for traditional Reuben Sandwich condiments: sauerkraut, shredded gruyère cheese, and Russian dressing. I topped it with a bit of red cabbage, thinly sliced, to give it some crunch.
Reuben corned beef tacos are my new favorite meal!
3 responses to “Reuben Corned Beef Tacos”
[…] cippolini onions, and garlic. But then I had a rogue element: red cabbage left over from making Corned Beef Reuben Tacos. I have never added cabbage to soup, but it seemed like it should work, so I gave it a whack into […]
[…] Reuben Corned Beef Tacos […]
[…] The beef is from my favorite meat folks at Prather Ranch. There are lots of cuts to use (chuck roast being another great choice), I chose the brisket cut. I was going for that moist, mouth-watering, pull-apart texture that you find in a really great pastrami or corned beef. You can also check out my corned beef tacos here. […]