Join The Conversation With Mishpacha's Weekly Newsletter

Pastrami Tacos

Michal Frischman

Let your guests have fun mixing and matching their own tacos with an array of tasty filling selections

Wednesday, March 08, 2017

name

Food and prop styling by Janine Kalesis Photography by Hudi Greenberger

Allowing people to mix and match their own taco toppings is always a great idea for kids! When I served this recipe to friends of ours to test, I put out hard tacos and soft tortillas, so people could choose whichever they liked. One genius put his hard taco in his soft tortilla, to maximize crunch and minimize shattered taco mess. That’s a pro move right there!

INGREDIENTS

SERVES 10 – 12

  • 4 lb (2 kg) navel pastrami
  • 12 hard taco shells
  • 12 soft corn or flour tortillas
  • 2 cups arugula
  • 3 avocados, sliced

Coleslaw
    • 1 16-oz (450-g) bag coleslaw mix ¼ cup light mayo (we like Gefen lite for this. Hellman’s has a very overt taste that overpowers the coleslaw)
    • 4 Tbsp sugar or 2 Tbsp each sugar and sugar substitute

Tomato Salsa
      • 3 cups diced tomatoes
      • 1 red onion, finely diced 1 Tbsp fresh cilantro, chopped 1 Tbsp lemon juice 1 tsp salt¼ tsp black pepper

Honey-Mustard Sauce
  • ½ cup honey
  • ½ cup whole grain or Dijon mustard 2 Tbsp olive oil


PREPARATION

Preheat oven to 200°F (95°C). Place navel pastrami still in the vacuum-sealed package into a 9x13-inch (20x30-cm) baking pan.
Add 1 inch (2.5 cm) of water to the pan and cover tightly. Bake for 12–24 hours.
Remove the pastrami from the bag and discard any accumulated juices. Cut into 1-inch (2.5-cm) chunks.
Combine all coleslaw ingredients and refrigerate for at least a half hour before serving. Combine salsa ingredients.
In a separate bowl, combine honey-mustard sauce ingredients. 

Prepare a make-your-own-taco bar:
Serve hard and soft tacos, cooked pastrami, arugula, tomato salsa, avocado, coleslaw, and honey-mustard sauce, and allow your guests to make their tacos to their own liking!

Related Stories

477: Cran-Raspberry Chicken

Rivky Kleiman

Tart and sweet blend beautifully in this simple yet delicious dish

Issue 380: Must-Make Coffee Cake with Streusel

Brynie Greisman

This is the new go-to cake recipe in our home. We tried it three different ways, with full fat and s...

Issue 383: Smoky Butternut Squash Soup

Estee Kafra

Smokey, meaty flavor balances the creamy, light sweetness of butternut in this flavorful soup

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message
ad
 
What’s in a Name?
Rabbi Moshe Grylak Why did Hashem have to count the Jewish People?
Savoring the Memories
Yonoson Rosenblum Understanding the Six Day War can wake us up
What’s at Steak
Eytan Kobre Controversies over conversion and kashrus
Substance and Style
Yisroel Besser Rabbi Wolpin‘s message packaged for a new generation
Crazed or Dazed?
Jacob L. Freedman “It’s too early to say ‘schizophrenia,’ but…”
How Can I Retain Customers?
Mishpacha Contributors Are e-mail blasts and mailings a waste of time?
Peace and Quiet
Rabbi Ron Yitzchak Eisenman Despite the tension, Tzvi’s kids saw him keep the peace
Counting On You
Faigy Peritzman No soul is lost, no matter how distant
Keep Your Marriage Strong
Sarah Chana Radcliffe Nurture your marriage and it will nurture you
Journey of a Lifetime
Mrs. Shani Mendlowitz How our travels through the midbar reflect our lives
Dear Auntie
Words Unspoken You’re out of town, but close to my heart