Leftover Roast Beef Tacos with Quick Pickled Onions
There’s a very specific kind of disappointment that comes with leftover roast beef.It’s not spoiled. It’s not inedible. It’s just… tired.
Ingredients
- 2 cups leftover roast beef, thinly sliced against the grain
- 1 tablespoon neutral oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
- Small tortillas corn or flour
Instructions
- Combine onion, vinegar, hot water, sugar, and salt. Let sit 15 minutes.
- Pro Tip: Heat speeds up pickling—no boiling needed, just hot tap water.
- Slice roast beef thin and against the grain.
- Pro Tip: Grain direction matters more than thickness for tenderness.
- Heat oil in a skillet over medium-high heat (375°F / 190°C).
- Pro Tip: The pan should shimmer, not smoke—too hot dries the beef instantly.
- Add beef, sprinkle spices, salt, and pepper. Toss for 30–45 seconds only.
- Pro Tip: You’re warming and seasoning—not cooking again.