I grew up eating roast beef for Sunday lunch very often–so much so that in my head I don’t call it “roast beef” I call it “Sunday roast.” I still have a fond place in my heart for this meal, so after twenty-something years of Sunday roast lunches, I’ve learned to be creative with my leftovers. These tacos are actually thin potato cakes stuffed with leftover roast beef and whatever else you’d like; I’ve used homemade creme fraiche (sour cream works just fine, though), plus salsa and some hot sauce. Contrary to form, I did not load these particular tacos with vegetables, but they are also delicious in a vegetarian version, using butternut squash instead of the roast beef.
Sunday Roast Tacos
For the potato cakes, adapted from The Surf Cafe Cookbook
Divide the dough into eight equal pieces and roll out on a lightly dusted surface into thin circles, approximately the size and shape of taco-sized tortillas. Cook over medium heat in butter or coconut oil for 2-3 minutes a side, or until both sides are covered with golden brown spots.
Make it vegetarian or vegan: Substitute roasted pieces of butternut squash, spiced with Fat Elvis rub. To go vegan, substitute avocado mashed with a pinch of salt for the creme fraiche.
Makes eight tacos.
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