Irish Tacos - Fire Station 61

Recipe from Station 61 in Petaluma, CA

Firefighter Tyler Swanson

"We've only make it 1-2 times a year, it’s a special occasion meal."

Yield : Makes approximately 144 tacos   

Ingredients 

•     Corned beef — 8–10 lbs  
•     Sweet onions — 2 large (diced)  
•     Potatoes — 5–6 lbs (cubed)  
•     Garlic — 1 bulb (minced)  
•     Red bell peppers — 2 (diced)  
•     Anaheim green chiles — 6 (diced, skins removed)  
•     Jalapeño peppers — 2 (diced)  
•     Black olives — 8 oz (sliced)  
•     Cheese — a couple pounds (white cheddar, pepper jack, longhorn, etc.)  
•     Corn tortillas — 144 (good quality)  
•     Oil — for frying  
•     Salt & pepper — to taste  

Directions 

Cook the Corned Beef 

Place corned beef in a large roasting pan, including the spice packet. Add water until it comes halfway up the sides of the meat. Cover and cook at 350°F for ~5 hours, or until the meat pulls apart easily. Remove, cool, trim excess fat, and shred. 

Prepare the Potatoes 

Dice potatoes into small cubes (peeled or skin-on). Boil in salted water for 10 minutes, then drain and rinse. 

Build the Hash 

In a large skillet, heat oil. 

Add: 

•     Onions  
•     Garlic  
•     Potatoes  

Season with salt and pepper. 

Cook for a few minutes, then add: 

•     Anaheim chiles  
•     Jalapeños  
•     Red bell peppers  

(Add peppers later to prevent burning.) Cook for 15–20 minutes total, until tender. Transfer to a large bowl and let cool. 

Combine 

Add shredded corned beef and sliced black olives to the potato mixture. Mix thoroughly until evenly combined. 

Prepare the Tacos 

Heat a large skillet with 1–2 inches of oil. 

You have two options: 

• Option 1 (Recommended — Less Greasy):
  • Fry tortillas into taco shells 
  • Fill each shell with a couple tablespoons of the corned beef mixture
• Option 2 (Full Send — More Flavor):
  • Add a couple tablespoons of filling to each tortilla
  • Fry the tacos whole  

⚠️ Use caution: if oil is too hot, peppers and chiles can pop and splatter oil. 

Bake 

Place filled tacos on a tray. Top with grated cheese. Bake at 350°F for 20 minutes, until heated through and cheese is melted. 

Serve 

Top with: 

•     Shredded lettuce  
•     Shaved cabbage (seasoned with white vinegar & lime)  
•     Tomatoes  
•     Hot sauce  
•     Any taco toppings you like  

Notes

Frying whole tacos = more flavor, more risk, more grease. Pre-frying shells = cleaner, easier service. This is a full-on firehouse volume recipe—scale down as needed.

“Animals mixed with vegetables tastes fantastic.” 😄