Braised Beef Tacos
with roasted mexican potatoes
Using leftover braised beef from earlier in the week makes quick work of classic beef tacos with cheese and pico de gallo. Roasted potatoes on the side are seasoned with a Mexican combination of lime and cilantro for some extra zing.
Dependency
Proteins
Cuisines
Ingredients
Braised Beef Tacos:
- Avocados - 1 , sliced
- Braised beef (leftover from Wednesday) - ~3 cups
- Tortillas, taco-sized - 8
- Cheese, pre-shredded (any type) - 1/2 cup
Pico de Gallo:
- Shallots - 1 clove , chopped
- Jalapenos (opt) - 1 , chopped
- Tomatoes, roma - 6 , chopped
- Cilantro - 2 Tbsp , chopped
- Limes - 1/2 , juice of
Roasted Mexican Potatoes:
- Cilantro - 2 Tbsp , chopped
- Potato, Yukon gold (sub any baking variety) - 1 lb , 1/2" / 1.3 cm cubes
- Oil, cooking - 1 Tbsp
- Limes - 1/2 , juice of
Prep
- Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
- Tomatoes / Cilantro (for pico and potatoes) - Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
- Avocados / Potatoes - Prep as directed.
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Make
- Heat oven to 425F / 218C.
- Spread potatoes out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
- While potatoes steam, combine tomatoes, shallots, jalapenos and cilantro (just the portion for the pico). Squeeze in lime juice (the portion for the pico) and season with some salt.
- Once potatoes have steamed, remove foil and toss potatoes with cooking oil and some salt and pepper. Return pan to oven and roast until potatoes are tender and golden brown, another 12 to 16 minutes.
- Reheat braised beef in the microwave or in a skillet over medium heat, adding a splash of water if it looks dry.
- Warm tortillas according to package directions.
- When potatoes are finished roasting, toss with the remaining portions of cilantro and lime juice.
- Serve tacos filled with braised beef, avocados, cheese and pico de gallo. Enjoy potatoes on the side!
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