Best 4 Mexican Rueben Tacos Recipes

CORNED BEEF REUBEN TACOS

Steps:

• In small bowl, mix together mayo and dill until well combined. Again, place in fridge if making ahead.
• Heat a large frying pan (affiliate) over medium heat. Grease with a 1 tbsp of butter, spreading it around the pan for even coverage. Meanwhile, set oven to a high broil and move the rack to the second slot from the top.
• To assemble the taco, first spoon a small 1/2 tbsp of dill mayo into the middle and lightly spread it around with the backside of the spoon. Place the taco in the frying pan (affiliate) so that the mayo side faces up. You can do multiple tacos at once, so long as each can lay fully flat in the pan.
• On top of the mayo, spread a small pinch of swiss cheese, being careful not to drop/waste any in the hot pan. Next, grab a healthy pinch of corned beef and lay it on top of the cheese. Top with sauerkraut and another small pinch of swiss cheese. Saute for about 3 minutes, or until the bottom of the taco begins to lightly brown. Remove each tortilla to a baking pan.
• When your baking pan is full, place it under the broiler in the your oven and watch carefully. Cook until cheese has melted and outside of tortilla barely begins to brown, about 2 minutes. Serve immediately.

MEXICAN RUEBEN TACOS

Steps:

• In a medium bowl, combine dressing, chipotle chile and sour cream. Refrigerate until ready to use or for up to 6 hours.
• In a large skillet over medium heat, sauté corned beef until heated through, 4 to 6 minutes. Remove from skillet. Cover and keep warm in preheated oven.
• In the same skillet, sauté green chiles, red onion and sauerkraut until onion is soft and translucent, 10 minutes.
• To build tacos, skillet warm tortillas. Spread 1 T. of the dressing on one side of each tortilla. Place one slice of cheese on top of dressing. Divide corned beef equally among tortillas. Divide sautéed chile mixture equally over meat on each tortilla. Fold tortillas in half.

MEXICAN POT ROAST TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

REUBEN TACOS

Steps:

• Add all ingredients to small bowl and stir until thoroughly combined. Chill until ready to serve.
• Preheat oven to 350° Fahrenheit and lay tortillas out flat on baking sheet.
• Spread approximately 2 tablespoons Russian dressing down center of each tortilla. Top tortillas with equal amounts of corned beef and shredded Swiss cheese.
• Place baking sheet in preheated oven and bake 5 to 8 minutes or until heated through and cheese is melted. Remove from oven and top with sauerkraut and a pinch of fresh dill, if desired. Serve warm.