Corned beef brisket tacos from Muy Bueno Fiestas: 100+ Delicious Mexican Recipes for Celebrating the Year (page 58) by Yvette Marquez-Sharpnack

  • green onions
  • sour cream
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can use the book's "Brisket" and "Spinach and chile verde tortillas".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Brisket" and "Spinach and chile verde tortillas".

  • kbrooks on March 22, 2025

    We make these tacos with leftover corned beef from St.Pat's Day. I add some shredded Monterey jack cheese with the shredded corned beef to the warm soft corn tortillas and put them in a low temp oven for 5 minutes or so to melt the cheese a little. Then I tuck in the slaw and some pickled jalapeños. Delicious!

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