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Boiled Ground Beef with Veggies for Fish Tacos, garnished with Homemade Kimchi topped off with Universal Taco Seasoning and wrapped in delicious naan

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Contributed by sinker, Alex P. Gates, Ross Donaldson
Boiled Ground Beef ================== Boiling ground beef is a great way to to preserve flavor and delicious juiciness. This process requires a bit more time, but it's totally worth it. __Ingredients__ * 2 pounds lean ground beef * 1 teaspoon salt * 1 teaspoon chili powder * 2 teaspoons cumin * 1 teaspoon garlic powder * 1 onion, minced * enough water to completely cover the meat _(Beef broth also works well!)_ __Directions__ Place all ingredients in a large pan over high heat. Bring to boil. Turn down to medium/medium low heat and simmer for 1 hour. Use a potato masher to break apart the meat. Strain away any leftover liquid. If you are making this ahead of time you can place the leftover liquid in the fridge to harden the grease. Spoon off any hardened grease and add a little liquid back to the meat if you are reheating it. --- _(Credit belongs to my wife, Jamie. See the full recipe [here](http://www.jamies-recipes.com/2012/11/mexican-ground-beef/).)_
Contributed by Brian Mount, sinker, Jake Spurlock, katemyers, Ryan Pitts, Jesse von Doom
Veggies for Fish Tacos ====================== Fish tacos are a special breed, requiring different vegetable options. __Assemble your veg from the following options:__ * Cabbage, purple, shredded * Cabbage, other shades, shredded * Radishes, sliced into thin slices * Red peppers, diced * Cherry tomatoes, sliced (if you're a heathen) * Cilantro, if it doesn't taste like soap to you And one requirement: * Limes, sliced for juicing over tacos. Place out your selections and assemble into your taco. Then squeeze a lime over the top. tags: vegetarian, vegan
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Homemade Kimchi ========= Kimchi will take your taco in a decidedly unrestrained asian direction, but comfort zones were made to be broken. It takes some time to make, as fermentation needs to take place. It also may take some time to acquire a taste for it, but it's worth the effort. __Ingredients__ * 1 napa cabbage * 1/2 cup kosher salt * 12 cups cold water (more if needed) * 8oz daikon radish, cut into matchstick-size strips. * 4 scallions, cut into 1-inch pieces * 1/3 cup Korean red pepper powder * 1/4 cup fish sauce * 1/4 cup minced fresh ginger * 1 tablespoon minced garlic * 2 teaspoons minced Korean salted shrimp * 1 1/2 teaspoons sugar __Directions__ 1. Split the cabbage in half lengthwise, then crosswise into 2-inch pieces; discard the root. Put the cabbage into a large bowl with the salt and toss until the salt is evenly distributed. Add cold water to cover, making sure the cabbage is submerged. Cover with saran wrap and let it sit at room tempurature anywhere form 12-24 hours. 2. Drain the cabbage and rinse in cold water. Gently squeeze to get as much liquid out as you cam, and set the cabbage aside in a smaller bowl. 3. Add the remaining ingredients to the large bowl and mix it all up. Add the cabbage and toss until the cabbage is thoroughly covered. 4. Pack it all into a 2 quart glass jar and close it up. Make sure you get a tight seal. 5. Stick the jar in a dark place for about 24 hours. Open the lid to let out the gasses that have been wanting to get out, then close it up again and put it in the fridge. 6. Wait two more days, and voila, you have kimchi. Some people sya that it's best to wait at least a week before eating; it will last about a month. Lots of other vegetables can be added; play around with it. __Puréed Kimchi__ Thanks to Momofuku, we know that puréeing kimchi takes a lot of the sweater smell out of it, and creates a smoother and rounder flavor, and is fantastic for squeezing onto tacos.
Contributed by sinker
Universal Taco Seasoning ======================== I got tired of buying packets of store-bought taco seasoning, so I experimented with various spices and ratios until I landed on this recipe. I keep a jar of it in the cupboard at all times. * 6 tbsp chili powder * 4 tbsp cumin * 4 tbsp corn starch * 3 tbsp onion powder * 1 tbsp salt * 1 tbsp garlic powder * 4 tsp oregano (Mexican oregano, if you've got it) * 2 tsp crushed red pepper Combine in Mason jar and shake well to combine. This mix works well for chicken, pork and beef, destined for the grill, oven, slow cooker or stovetop. You could tweak it a bit to target a specific meat, but I like to have a base, universal mix around. Makes it super easy to turn leftover anything into delicious taco filling: Just chop up whatever it is, toss it into a skillet, sprinkle generously with seasoning, then add a bit of water and simmer to impart flavor. tags: vegetarian, vegan
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naan ===================== Naan bread can be purchased or made. It is easier to buy it at a store. Naan bread is a flatbread that tends to be fluffy and easy to tear apart.