Copycat Pastrami Tacos with Gruyere

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Adele. Literally a magical being among us mundane humans. I saw her at the Staples Center last week and as always, left inspired, in awe and emotionally depleted from singing my lungs out.

 

Before the epic, totally-worth-the-$150-per-ticket show, we hit up on my favorite restaurants in DTLA, The Stocking Frame. I’ll probably do a review of it at some point, but it suffices to say that it rocks for a preshow dinner and cocktail. I even randomly bonded with the waitress about the post-Outside Lands Blues (also another post coming).

So my favorite dish at this restaurant is the pastrami tacos with the white cheddar slaw. As as I ate them, I was like um I can totally do this. So then I did, with some minor adjustments, like adding my favorite homemade guac.

 

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PASTRAMI TACOS:

  • 8oz good pastrami
  • 8 medium corn tortillas
  • 2 tbsp olive oil
  • 1/4 red cabbage, shredded
  • 1/4 green cabbage, shredded
  • 1/4 red onion, shredded
  • 1/2 c. sour cream (approx)
  • 2 tbsp whole grain mustard
  • 1/4 tsp coriander
  • dash of paprika
  • salt and pepper to taste
  • 6 oz shredded gruyere/swiss cheese mix
  • a few dollops of your favorite guac

Mix up cabbage, sour cream, mustard, coriander, paprika, onion, salt and pepper. Let meld for a half hour or so.

Char corn tortillas on stove.

Using heavy cast iron pan, heat olive oil on high medium and sear pastrami so that it heats through.

Put pastrami in tacos. Add slaw. Sprinkle cheese and add a dollop of guac.

Serve with an ice cold beer.

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