Miso-Mango Pulled Beef Tacos (2 servings)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1.5 lb shredded pot roast (about half the finished roast), plus 1/3 cup of the braising mango–tomato mixture and 1/4 cup braising juices. leftover Miso Mango Pot Roast
- 2 TBSP chopped cilantro
- 6 small corn or flour tortillas (6–8 in.)
- 1 lime (cut into 2 wedges)
- 1 cup shredded green cabbage or iceberg
- 2 TBSP mayonnaise
- 1 tsp sriracha or hot sauce
- 1 TBSP neutral oil (vegetable or canola)
Directions
- Make the quick slaw: in a small bowl toss 1 cup shredded cabbage with 2 TBSP mayo, 1 tsp sriracha, a pinch of kosher salt and 1 TBSP chopped cilantro; taste and adjust — set in fridge while you heat the beef.
- Heat the beef: warm a large skillet over medium heat and add 1 TBSP neutral oil. Add 1.5 lb reserved shredded beef plus the reserved 1/3 cup mango–tomato mix and 1/4 cup braising juices. Cook, stirring, until hot and slightly caramelized, about 4–5 minutes — edges should darken lightly and the mixture should sizzle.
- Taste and finish: if the mixture is too sweet, add 1/2 tsp rice vinegar or 1/2 tsp lime juice; if it needs salt, add 1/8–1/4 tsp kosher salt. Heat through another 30 seconds.
- Warm tortillas: while beef finishes, warm 6 tortillas in a dry skillet over medium-high for 20–30 seconds per side until pliable and lightly browned, or wrap in foil and heat at 350°F for 8 minutes.
- Assemble tacos: divide the hot beef evenly among the 6 tortillas (about 1/4 cup beef per taco), top with a spoonful of the creamy slaw, a sprinkle of cilantro and a squeeze of lime.
- Serve immediately with extra lime wedges and sesame seeds if desired; tacos should be hot, tortillas pliable, slaw cool and slightly tangy.