Have a recipe to contribute? Add it to the Tacofancy Project on Github!

bellpepper with Shredded Brussels Sprouts, garnished with charred corn topped off with Sriracha Marinade and wrapped in delicious Fresh Corn Tortillas

Permalink to this taco

Contributed by
bellpepper ======== A bellpepper is typically cut up and then tossed into a skillet or something else to heat it. Olive oil is nice. They can be grilled as well.
Contributed by sinker
Shredded Brussels Sprouts ========================= A surprising, unexpected *and delicious* green addition to your taco! * brussels sprouts * butter 1. Shred up your brussels sprouts so that they're flaked up. You're really going for almost a slaw-level shredding here. 2. Put a healthy amount of butter in a pan, melt it down with a little salt too. 3. Toss the shredded sprouts in, and fry 'em up until parts of them are browned up, and other parts have turned into a bright green. You're going for partial caramelization, but not all the way. You're not going to LOAD UP your taco with these, but they bring an amazing, mellow flavor to the mix. Especially good with fish tacos. tags: vegetarian
Contributed by sinker, Jeremy Bowers
charred corn ========= * 6-8 ears of very fresh sweet corn. * Canola, peanut or other high-heat vegetable oil. * Sheet pan covered with tin foil. * Good long tongs. * Large metal bowl. 1. Prepare the oven for broiling by moving a single rack to the highest level. It should be no closer than 2-3 inches from the broiler. 2. Under this rack set the second rack and the sheet pan covered with tin foil to catch drips from the corn. 3. Brush each ear of corn lightly with oil. 4. Pull out top rack halfway and place the corn directly on the rack. 5. Push the rack in and turn on the broiler. 6. Watch the corn. You're looking for some fairly blackened bits and lots of dark brown. 7. Note: Do not let the corn catch on fire. 8. Turn the corn one quarter turn with the tongs. Repeat until each corn ear is fairly dark brown. 9. Remove the corn ears to the large metal bowl they are fully turned and browned/charred. 10. Turn off the broiler. 11. Let the corn cool for 15 minutes or until you can touch it. 12. Stand an ear of corn up on the bottom. 13. Using your sharpest knife, start at the top of the corn ear and slice down through the kernels. They will come off in sheets. 14. Turn the corn a quarter or a fifth turn and repeat until you've removed the kernels. Note: Some will stick at the top and bottom. 15. Do this for each ear of corn. 16. Now you have a bowl full of kernels. Mix with lime juice (2 limes?) and 3-6 oz of cotija to make a corn salad. 17. BONUS: Freeze the cobs. Later, make corn stock by boiling the cobs for an hour in 2 gallons of water. Remove the cobs and reduce to about 2 quarts. Use with grits or as a soup base.
Contributed by
Sriracha Marinade =================== Alone on a Saturday night, I put on Iron Maiden, cubed up a pork chop and whipped this marinade together: * 2-3 Tbs sriracha sauce * couple pinches of Mexican Oregano * good shake of smokey paprika * tsp or so of ground ancho chile * pinch of salt Get this coated nicely over everything before frying or grilling on high heat. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan