These pastrami tacos with jalapeno sauce were born from me needing a good meat appetizer that I could prep in advance and on Yom Tov. I made them on Rosh Hashanah and Sukkos, two times! They were a huge hit with both the kids and adults. I served them on lightly charred mini tortillas because everything is so much more fun in mini! With Purim fast approaching, I though this would be the perfect addition to your menu. I think Purim menus are all about that crowd pleasing finger-food! Let's dive into this awesome Mexican-Jewish fusion!
What ingredients do I need for pastrami tacos with jalapeno sauce?
- Navel pastrami- a very fatty piece of meat sold in a cooking bag. The best way to cook it is to steam it either in the crock pot or oven.
- Pico de Gallo ingredients: Plum tomato, jalapeno, red onion, fresh lime juice, fresh cilantro and salt.
- Jalapeno green sauce: Mayonnaise, jalapeno, lime juice, cilantro (fresh or frozen cubes), garlic, honey.
- Mini corn tortillas- I like to use 4" ones, because they are such a cute appetizer size but you can use whatever size you would like!
How to make it:
Start by preparing the navel pastrami. Depending on when you need it for, you can pick which method works best for you! Place the pastrami on top of small inverted pan and fill the crock pot or pan with water until it's just touching the pastrami.
Oven: Bake at 300F in a 9x13 pan for 4 hours.
Crock pot: Cook on low for 8-10 hours.
Next, prepare the Pico de Gallo and jalapeno cream sauce. Store in the fridge until use. Just before serving, toast the tortillas over an open flame for a few seconds on each side until lightly charred.
To assemble: Shred the pastrami and place in the middle of an open taco. Top with Pico de Gallo and jalapeno sauce.
Storing and preparing in advance:
The pastrami can be cooked up to a week in advance and stored tightly wrapped in the fridge. To rewarm, place in a warmed oven until warmed through.
The Pico and jalapeno sauce can both be made up to 3 days in advance and stored in an airtight container in the fridge.
Tips and tricks for pastrami tacos with jalapeno sauce:
- Customize your taco toppings! You can serve these pastrami tacos with a variety of other toppings including guacamole, coleslaw, salsa, pickled red onions and jalapenos...just to name a few!
- I love warming my tortillas by toasting them on an open gas burner flame, but you can also warm them in a dry skillet with great results. Just remember to lightly heat them so they don't dry out.
More amazing appetizers:
Hot dog burnt ends made in the oven
The Best Pulled Chicken Nachos
Pastrami tacos with jalapeno sauce
Ingredients
Method
- Start by preparing the navel pastrami. Depending on when you need it for, you can pick which method works best for you! Place the pastrami on top of small inverted pan and fill the crock pot or pan with water until it's just touching the pastrami.
- Oven: Bake at 300F in a 9x13 pan for 4 hours.
- Crock pot: Cook on low for 8-10 hours.
- Next, prepare the Pico de Gallo and jalapeno cream sauce. Store in the fridge until use. Just before serving, toast the tortillas over an open flame for a few seconds on each side until lightly charred.
- To assemble: Shred the pastrami and place in the middle of an open taco. Top with Pico de Gallo and jalapeno sauce.
