Pastrami Tacos

Michal Frischman Recipe By
  • Cooking and Prep: 12 h
  • Serves: 12
  • Contains:

Allowing people to mix and match their own taco toppings is always a great idea for kids! When I served this recipe to friends of ours to test, I put out hard tacos and soft tortillas, so people could choose whichever they liked. One genius put his hard taco in his soft tortilla, to maximize crunch and minimize shattered taco mess. That’s a pro move right there!

Ingredients (17)

Tomato Salsa

Honey-Mustard Sauce

For the Tacos

Coleslaw

Start Cooking

Cook the Pastrami

  1. Preheat oven to 200 degrees Fahrenheit (95 degrees Celsius). Place navel pastrami still in the vacuum-sealed package into a 9- x 13-inch (20- x 30-centimeter) baking pan. Add one inch (two and a half centimeters) of water to the pan and cover tightly. Bake for 12–24 hours.

  2. Remove the pastrami from the bag and discard any accumulated juices. Cut into one-inch (two- and- a- half-centimeter) chunks.

Prepare the Slaw and Accompaniments

Prepare a make-your-own-taco bar: Serve hard and soft tacos, cooked pastrami, arugula, tomato salsa, avocado, coleslaw, and honey-mustard sauce, and allow your guests to make their tacos to their own liking!

  1. Combine all coleslaw ingredients and refrigerate for at least a half hour before serving.

  2. Combine salsa ingredients.

  3. In a separate bowl, combine honey-mustard sauce ingredients.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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