Pastrami Tacos with Slaw

FOR THE SHELL:  In a large mixing bowl, combine the masa, rye flour, salt and 1 cup of water. Using your hands, combine until the dough comes together into a ball. The dough will be crumbly. Continue adding water until the dough comes together neatly. Cover the dough with a damp towel, and allow it to sit for 30 minutes. Pull dough off in chunks and roll into the size of a golf ball. Place 2 pieces of plastic wrap between a tortilla press or between 2 overturned cast iron skillets. Press the balls into tortillas about 1/16-inch thick. Cook immediately on a cast iron pan over medium-low heat.

FOR THE SLAW: In a medium sized mixing bowl, combine mustard seed, extra-virgin olive oil, vinegar and salt and pepper. With a sharp chef’s knife, thinly slice the cabbage and celery. Peel and julienne (chop into “matchstick” sized pieces) the carrots. Combine the vegetables with the sauce, and mix well. Chill and serve as a topping for the taco.

FOR THE PICKLED MUSTARD SEED: Bring to a boil all ingredients except the mustard seed. Add the mustard seed to a sanitized Mason jar. Pour the hot pickle brine over the mustard seed. Allow to cool before sealing. Let the seeds pickle for at least 1 week before using.

FOR THE PICKLED RED ONION: Sprinkle the chopped onions with 2 pinches of the salt and sugar, then let sit for 30 minutes in the refrigerator. After 30 minutes, drain the onions and place into a sanitized Mason jar and cover with the pickle brine. Seal the jar, and let the onions pickle for at least 5 days before using.

FOR THE TACOS: In a cast iron skillet over medium-high heat, brown the pastrami. Serve in a hot taco shell, topped with the slaw, pickled red onion and your choice of cheese.