Taco Tuesday and there's left over sous vide/roast beef. Making usual 6 tacos.
- Take the beef out of the frig and thinly slice off 6 oz. 1 oz/taco.
- Add enough of the juice the beef was soaking in just to moisten the meat.
- Add about 1 T of chili powder and mix well.
- Transfer the mix to a ziplock sandwich bag and start heating to 140 F in the sous vide while getting everything else together.
- Thinly slice some raw cabbage. Enough to top the 6 tacos.
- Cut up some tomatoes, if there are any.
- grate some cheddar cheese. Again, enough to garnish the tacos.
- crumble the desired amount of Cotija cheese for the final topping.
- Lightly oil 6 corn tortillas.
- Cook the tortillas 3 at a time on the griddle until brown spots formed but the tortilla still bends.
- Place cooked tortillas in taco holder rack while cooking the other 3 tortillas.
- Take the meat out of the sous vide and distribute to the 6 tacos.
- sprinkle the cheddar cheese on top of the meat
- add tomato and cabbage
- add Mexican pickles, if they are available or a nice salsa
- finish off with a sprinkling of the Cotija.
- serve