Corned Beef & Cabbage Tacos - cooking recipe

Ingredients

1 1/4 cups masa harina flour
8 ounces shredded purple potatoes
1 tablespoon chopped scallion, plus 2 tablespoons
1 teaspoon salt
1/2 cup hot water, plus more if needed
1 1/2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup spicy mustard
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 lb purple potatoes, peeled, cubed and cooked
3 tablespoons olive oil
3 cups shredded corned beef
1/2 cup cilantro leaf
2 fresno chilies, sliced into thin rounds
1 lime, cut into wedges
kosher salt
ground black pepper

Preparation

To make tortillas, in a large bowl combine masa, shredded potatoes, 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water, 1 teaspoon at a time, if dough seems to dry. Keep a damp towel over dough while you make tortillas.
Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted, about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry, clean towel. Repeat with remaining dough.
In a large bowl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions, salt and pepper. In a medium bowl, whisk to combine mustard, mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos.
In a medium bowl, mash to combine warm cooked purple potatoes with olive oil, salt and pepper.
To assemble tacos, spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro, chilis and a lime wedge.