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Ground Beef (Traditional; US) with Pomegranate Seeds, garnished with Beet Salsa topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Ground Beef (Traditional; US) ================== The tranditional base for an American taco is ground beef, browsed in a skillet and seasoned. * 1lb Ground Beef 1. Heat a skillet on the stovetop. 2. Brown the ground beef for 8-10 minutes, or until it is thoroughly cooked, stirring frequently to avoid sticking or burning. (If you're not using a non-stick pan, which is preferred, use 1T oil to keep things loose.) 3. Stir in seasonings.
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Pomegranate Seeds ====================== Technically called arils, pomegranate seeds are tasty little things. They pack a powerfully tart punch, and add some crunch to a taco that might need some textural assistance. __Instructions__ You want a pomegranate that feels heavy for its size and has a firm, tight skin. (Weight and firmness are indicators of how much juice is inside.) Here are two methods for getting the seeds out of the membrane: ___The Water Method___ 1. Fill a clean sink or large bowl with cold water (not *too* cold as your hands are going to be working in the water). 2. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into large pieces. 3. Holding the large pieces under the water, use your hands to gently separate the seeds from the membrane. The papery bits will conveniently float to the surface for easy removal. ___The Wooden Spoon Method___ 1. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into two halves. 2. Loosely hold one of the halves in the palm of your hand, open side down, over a large bowl. 3. Using a wooden spoon, smack the top, breaking loose the seeds, which will fall into your hand and through your fingers into the bowl. This method is quick, but it takes some practice to be able to do it quickly without splashing juice. [Here's a great video demonstrating the technique.](http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon) tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Shane Shifflett, Janice Collier
Beet Salsa ========== Tired of plain ol' [Carne Asada Tacos](../base_layers/chooped_steak.md)? Get exotic with beet salsa. * 4 - 6 Roma tomatoes * 1 - 2 Serrano pepper * Reasonably sized onion (green or vidalia) * 10 garlic cloves (leave it up to your buds, I like 10 or more) * Salt and pepper to taste * 1 bunch of beets * 1 or more lemons Fry tomatoes, pepper(s), onion and garlic in a pan until they are brown and tomato skins are peeling away. Move ingredients to the blender and purèe. Chop beets to a blendable size and add to salsa. Add salt and pepper to taste. Squeeze in desired amount of lemon and blend one more time. tags: vegetarian, vegan
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Kathy's Taco and Fajita Seasoning ================================= My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper ¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper 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