Corned Beef Tacos with Beer Battered Fries Recipe

Corned Beef Tacos with Beer Battered Fries Recipe

www.theinspiredhome.com
SERVINGS

6

PREP TIME

20 minutes

ACTIVE TIME

8 hours

INGREDIENTS

Corned Beef

  • 2-3 pounds corned beef
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 2 teaspoons chipotle chili
  • 1 ½ teaspoons onion powder
  • 3 cloves garlic, minced or grated
  • ½ cup orange juice
  • ¼ cup lime juice

Toppings

  • 1 cup plain Greek yogurt
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • 6-8 corn or flour tortillas, warmed
  • 1 cup shredded sharp Irish cheddar
  • Shredded cabbage, for serving
  • Lime wedges, for serving

Beer Battered Fries

  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon salt + pepper
  • 1 cup light beer
  • 3 pounds russet potatoes cut into 1-inch sticks
DIRECTIONS

For the Tacos:

  1. In the bowl of a crockpot, combine all of the ingredients for the corned beef. Add in 1-2 cups of water, or more as needed to cover the brisket by at least 1 inch.
  2. Cover and cook on LOW for 8-10 hours or until tender.
  3. Shred the beef with two forks and lightly toss with the remaining sauce. Keep warm.
  4. In a bowl, mix together the Greek yogurt, lime juice and cilantro.
  5. Spread a little of the yogurt into a warmed tortilla. Add the shredded beef, cheddar cheese and cabbage. Serve with fresh cilantro, limes and the beer battered fried (see recipe below.
  6. EAT!!

For the Beer Battered Fries:

  1. Heat oil in a large pot to 325 degrees F.
  2. In a mixing bowl, whisk together the flour, baking powder, garlic powder, cayenne, salt and pepper. Whisk in the beer until a batter forms. If needed, add more beer to thin the batter. The batter should be the consistency of heavy cream. Let the batter sit while you partially cook the fries.
  3. Working in batches, place the potatoes into the oil, being careful not to crowd the pan. Cook until lightly golden, about 5 minutes. Using a slotted spoon or skimmer, remove the potatoes placing them onto a towel-lined plate and sprinkle with a few pinches of salt.
  4. Next, raise the oil temperature to 350 degrees F. Dip the partially cooked fries, a few at a time, into the batter, allowing any excess batter to drip off back into the bowl. Carefully lower the coated potatoes 1 at a time into the oil. DO NOT overcrowd the pot; only fry about 8-10 fries at a time. Cook until deep golden brown, 2 to 3 minutes. Remove and drain onto fresh paper towels. Sprinkle with salt and serve immediately.