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Ingredients
  • 2 to 2½ pounds corned beef (see recipe)
  • 1 small head of green cabbage, cored and thinly sliced
  • 3 carrots, peeled and sliced into julienne
  • 1 cup mayonnaise
  • 3 tablespoons plain Greek yogurt or sour cream
  • 3 tablespoons cider vinegar
  • Kosher salt and ground black pepper, to taste
  • 1½ tablespoons hot pepper sauce, or to taste
  • 12 to 16 flour tortillas, warmed
  • Sliced fresh or pickled jalapeños
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