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Recipe by Alison Gutwaks

Tropical Pulled Beef Tacos

Tropical Pulled Beef Tacos add or remove this to/from your favorites
Meat Meat
Medium Medium
4 Servings
Allergens
3 Hours, 30 Minutes
Diets

No Diets specified

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

Pulled Beef

  • 2 pounds deckel, brisket or top of the rib

  • 1 cup orange juice

  • 1/4 teaspoon nutmeg

  • 1 teaspoon cinnamon

Pickled Red Onion

  • 1 medium red onion, cut in half and sliced thin in half moon pieces

  • 3/4 cup rice or Tonnelli Apple Cider Vinegar

  • 4 peppercorns

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 clove garlic, sliced In half

Pineapple Salsa

  • 2-3 cups finely chopped fresh pineapple

  • 3 tablespoons chopped cilantro

  • 1 jalapeno, seeded and finely chopped

  • 1 lime, zest and juice

Avocado Sauce

  • salt, to taste

  • pepper, to taste

Tortillas

  • 8 corn tortillas

Directions

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.

Notes:

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.

Tropical Pulled Beef Tacos

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