Yeh, so I know I’ve already lost some folk out there by putting pineapple and taco in the same headline; but, if you’re still here for this post, you really want to check this out.
Because it is GOOD!
Leftover roast beef is marinated with tamari and ginger and garlic, then sautéed and served in corn and chia tacos with lightly grilled (well, pan-fried) pineapple and a tasty rice vinegar coleslaw. What more do you need for a fine dinner?
I started with leftover slices of my weekend roast beast, cutting them into small chunks.
And the rest, as they say, is history…
•1/4 cup pineapple juice
•3 tbsp lower sodium tamari
•1 tbsp Sherry peppers Sauce*
•1 tbsp grated ginger
•1 tbsp minced garlic
•Eye of Round Roast
•Diced sweet onion
•Rice vinegar coleslaw
•White corn tortillas
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Cut your leftover roast into rough cubes, then place in a zipper bag.
Combine the marinade ingredients together in a beaker and give a good whizzz with your immersion blender. If you don’t have an immersion blender, a food processor or blender will work a treat.
Pour the marinade over the beef in the zipper bag and set aside to rest for 30 to 60 minutes, giving the bag a flip and a squeeze when you think to.
When ready to make the tacos, place a large skillet over medium heat.
Add the pineapple slices and cook for a couple of minutes per side, until you get a decent bit of char on both sides. Remove from the pan and keep warm.
Add the beef – with the marinade – to the pan and cook until heated through.
‘Wave the taco shells for 30 to 40 seconds, then assemble your tacos.
Place some of the rice vinegar coleslaw at the bottom of the taco shell, then top with the beef mixture, chopped pineapple slices, and the diced sweet onion.
We didn’t really think that they needed anything else, but you might could drizzle a bit of sweet chili sauce on top.