Thomas Street Tacos* Recipe
Two warm tortillas stuffed with Guinness-braised corned beef, Cheddar cheese, chimichurri cabbage, and house-pickled red onions
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Ingredients
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Main Ingredients
Method
Preparation
Pickle the Red Onions
In a small bowl, combine the thinly sliced red onions with vinegar and a pinch of salt. Let them sit for at least 30 minutes to pickle.
Braised Corned Beef
In a large pot, add the corned beef and cover with Guinness beer. Bring to a simmer over medium heat, cover, and let braise for about 2 hours or until the beef is tender. Shred the beef once cooked.
Prepare the Cabbage
In a large bowl, combine shredded cabbage with olive oil and chimichurri sauce. Toss to coat evenly.
Warm the Tortillas
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
Assemble the Tacos
On each tortilla, place a generous portion of the Guinness-braised corned beef, followed by a handful of chimichurri cabbage and a few slices of pickled red onions. Sprinkle with shredded Cheddar cheese.
Serve
Fold the tortillas in half and serve warm. Enjoy your Thomas Street Tacos!
