Tropical Pulled Beef Tacos

Alison Gutwaks Recipe By
  • Cooking and Prep: 3.5 h
  • Serves: 4
  • Contains:

Pulled tacos are one of my favorite ways to utilize a so-called “winter roast” and create a beautiful and tasty summer appetizer or main course. These tropical pulled deckel tacos are sweet, spicy, bright and amazingly delicious. We served these as an appetizer for Shabbat lunch with all the fixings. They made such a statement and were enjoyed by my family and guests! Yields 4 Main Course servings, or 8 Appetizers

Ingredients (23)

Pulled Beef

Pickled Red Onion

Pineapple Salsa

Avocado Sauce

Tortillas

Start Cooking

Images:

Deckel

  1. Preheat oven to 280 degrees Fahrenheit.
  2. Place raw deckel in a baking pan and cover with orange juice.
  3. Cover tightly with foil or a lid and cook for three hours until tender.
  4. Let cool.
  5. Remove juice and pull meat apart with two forks or fingers.
  6. Mix the meat with nutmeg, cinnamon, sesame oil, soy sauce and honey until it is completely combined.

Pickled Red Onion

  1. Bring a small pot of water to a boil.
  2. Place the sliced onions in strainer and pour the boiling water over the sliced onions. Let drain.
  3. In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved.
  4. Place the onion in the container.
  5. Close tightly and keep in the refrigerator for at least half an hour.
Note: The pickled onions will keep in the refrigerator for 1 month.

Pineapple Salsa

  1. Mix all the ingredients together and set aside.

Avocado Sauce

  1. In a food processor mix the avocado, mayo and lime juice together until smooth.
  2. Season with salt and pepper.

To Serve

  1. Warm up tortillas in a 300 degrees Fahrenheit oven for 10 minutes.
  2. Place meat in each tortilla, top with avocado sauce, pineapple salsa and pickled red onions.
  3. Serve immediately.
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