Irish Taco’s…WHAT?! Corned Beef Taco with Guinness Sauce

irish tacoToday I was inspired by our new Spanish teacher Sylvia. She was sharing stories with the students. One story included a family favorite meal of corned beef hash tacos! I was awe struck! What an awesome idea! I took the “hash” part out to lower the carb count (a little more diabetic friendly), and below is what resulted. May come in handy around St. Paddy’s day…just sayin.

I start with a 2 pound corned beef brisket. Throw it in the slow cooker fat side up (gotta be fat side up) with a bottle of Guinness and enough water to cover. Cook on low for about 10 hours. When it is done cooking, remove brisket from the cooker and remove the fat off the top. Shred the remaining meat. Next I make the sauce:

Guinness sauce:
1 cup Guinness
1 tablespoon brown sugar
1/2 cup sour cream
1/2 teaspoon cider vinegar
salt and pepper, to taste

Heat Guinness in a saucepan over high heat. Reduce to about 1/3 cup. Take the pan from the heat and stir in the brown sugar. Let the mixture cool.
Next, combine sour cream, vinegar, salt and pepper in a small bowl. Combine Guinness mixture and sour cream mixture. Blend with a hand blender until smooth and creamy.

For the coleslaw:
1 cup sliced purple cabbage
2 cups sliced green cabbage
1 tablespoon finely chopped red onion
1 tablespoon finely chopped jalapeno
1/4 “plus a wee bit more” cup mayonnaise
1 tablespoon spicy brown mustard
1/2 tablespoon cider vinegar
salt and pepper, to taste

Mix together cabbage, red onion and jalapeno in a large bowl.
In another bowl, combine mayonnaise, mustard, vinegar, salt and pepper.
Pour over cabbage mixture and toss.

Now it’s time to put it all together! I take a warm tortilla, spread a bit of Guinness sauce around, add the corned beef and top with slaw. Finish off with another drizzle of Guinness sauce and dig in!


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