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pastrami tacos with jalapeno sauce

Pastrami tacos with jalapeno sauce

Pastrami tacos with jalapeno sauce are my favorite go-to meat appetizer and party food. You can prep it mostly in advance and customize it!
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Cook Time 8 hours
Servings: 8 servings
Course: Appetizer
Ingredients Method

Ingredients
  

Tacos
  • 4" corn tortillas
  • 1.5-2 lb navel pastrami
Pico de gallo
  • 1 plum tomato diced
  • ⅓ red onion diced
  • 1 jalapeno diced
  • 1 lime juiced
  • salt to taste
  • ½ c cilantro chopped
Jalapeno sauce
  • ½ cup Mayonnaise
  • juice of half a lime
  • 1 jalapeno de-seeded
  • 3 cloves garlic or frozen cubes
  • 1 small bunch fresh cilantro
  • drizzle of honey

Method
 

  1. 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.
  2. Oven: Bake at 300F in a 9x13 pan for 4 hours.
  3. Crock pot: Cook on low for 8-10 hours.
  4. 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.
  5. To assemble: Shred the pastrami and place in the middle of an open taco. Top with Pico de Gallo and jalapeno sauce.