Food Mash-ups: Corn beef tacos

It’s time for another food mash-up! It’s been a while since I did one of these, but I thought this week would be fitting as St. Patrick’s day was only a few days ago, many of you may have some leftover corned beef sitting around that you’re wondering what to do with, I have the answer!

While there are dozens of recipes out there for Corned Beef tacos, I think my new creations are much better!



Corned Beef Tacos


Tonight we have foods from Ireland and Mexico being thrown together.

From Ireland we have Corned beef, cabbage and potatoes.

From Mexico we have Tacos, tortillas and salsa.

Can these things be combined to form something interesting? Of course they can and I’m going to show you how! First a bit of history:


Corned beef:

Corned beef is an old meat, the origins of which appear uncertain.

The best guess of why it’s called Corned Beef is that large grains of salt were used in curing the beef, the grains of salt were called corns and hence the name, or so the rumor goes, some sources say the grains of salt were the size of corn kernels.

Yet while normally thought of as an Irish food, Corned beef was seldom eaten by the Irish in Ireland, however they did produce and export it for quite a while.


The word ‘Taco’ is Spanish in origin, from what I can learn it means ‘plug’ or ‘wad’, which might mean that some one some time long in the past wanted to shut some one up and ‘plugged’ their mouth with a taco, but that’s just my guess.

A taco is at its most basic a filling inside a folded tortilla, or inside a taco shell, which is not much more than a corn tortilla that’s been baked or fired into its shape.


Now that we have a bit of history, let’s get on to the actual cooking:

There are several different ways you can go about making your Corned beef tacos, it mainly depends on the amount of time you have and how much work you want to go to.

First off you need to decide if you want soft tacos or hard tacos. If you want hard tacos, just use regular taco shells, if you want soft tacos, I suggest making your own tortillas.

As there are many tortilla recipes out there, I won’t go in detail, however I do have a few ideas for your homemade tortillas:

  • Green color: While you can just use food coloring, why not use spinach or cabbage? It adds a bit of flavor and also reminds everyone that St. Patrick’s day isn’t too long ago. If you’d rather not use cabbage or spinach, see if you have any leftover green beer and use that in place of the liquid.
  • A hint of mustard powder: Everyone puts mustard on corned beef, adding it to your tortillas can be interesting. If anyone complains, just say you wanted to ruin them.
  •   Have a lot of time? Try cutting your tortillas into shamrock shapes, they might not be the easiest to work with, but it’ll be fun!

Filling and Assembly:

Now that you have your taco shells or tortillas ready, it’s time to move on to the filling.

Shred your corned beef, add it to a pan with just a bit of liquid and warm it up. This is a great time to add some onions, garlic and peppers.

Next take some mashed potatoes and warm them up.

Chop some cabbage while you’re waiting for everything to heat up, you want your cabbage a nice small size for easy eating, think shredded lettuce.

When everything is ready, you can begin to assemble your tacos:

In the center of your tortilla (assuming you went with soft tacos, otherwise in the bottom of the taco shell) spread a small amount of mashed potatoes as you normally would beans. Add your shredded corned beef on top, put a  bit of  cabbage over that  and  add   a  spoonful of  your favorite salsa, add salt if desired.


There you have it, corned beef tacos. I hope you enjoyed this recipe. Feel free to leave your thoughts in the comments below.

Thanks for reading!


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