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Moroccan Lamb with Potato Hash, garnished with Phoning it in Pico de Gallo topped off with Zaatar and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Moroccan Lamb ============= A Differently Spiced Meat Than Your Usual Taco ---------------------------------------------- * 500 g ground lamb * 20 g Ras al Hanout spice. My mix contains: * Paprika * Cinnamon * Allspice * Clove * Toasted Mustard * Cumin * Caraway * Black Pepper * 10 g fresh lemon zest or 10 g finely ground Black Lemon Omani (Moroccoan dried preserved lemon) Mix together and brown.
Contributed by Brian Mount, sinker
Potato Hash =================== * 6 or so small yukon gold poatoes * 4 green onion, chopped * 1/2 small can of green chiles * olive oil * coarse salt * 1/4t chili powder * dash cumin * 1/4t garlic powder * Nutrional yeast (optional) Peel and dice potatoes, throw in a pan with a 1/4 or so of water, cover and cook on medium-high until potatoes are soft. Once potatoes are soft, lower to medium heat add green onions, chiles, spices and olive oil. Cook until hash-like. BOOM. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Phoning it in Pico de Gallo =========================== _Super Quick & Easy Pico_ * 1 pint grape tomatoes, quartered (make your kids do this part) * 3 tablespoons finely chopped white onion * Coarse salt * Squeeze of lime * As many finely chopped red (or green) jalapeños as you want (optional) Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for kids, and then add as much jalapeño as you like to the remaining mixture for the non wimps. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Charlie Loyd
Zaatar ====== _A.k.a. za‘tar, za’atar, zattr, etc._ Zaatar is a thyme-based Middle Eastern seasoning that adapts well to tacos. It has a pleasantly dry, faintly sour/bitter flavor. It goes well on savory bases like squash and lamb, and combines with other sour seasonings like lemon juice and radish. There are many kinds of zaatar, some quite different; this recipe is representative, not definitive. * 4 units thyme * 2 units oregano * 2 units sesame seeds * 0–1 unit salt * 1 unit sumac (to be found at a Lebanese or Syrian market, or at a yuppie grocery; in a pinch, lemon zest can substitute) * Other herbs to taste: fennel pollen, marjoram, cumin, etc. * Optional: trace olive oil or lemon juice as a binder (but not if you plan to store it) Toast the sesame seeds. Grind all ingredients together using any method, stopping when the mixture is not too fine to pick up by pinching. May be added to meat during cooking, or sprinkled over a finshied taco. The latest theories have not ruled out the possibility of a zaatar mole. tags: vegetarian, vegan
Contributed by sinker, Jeff Larson
bad-ass tortillas ===================== If you are making tacos, don't settle for corporate store bought tortillas. Make your own like a real person! First get a cast iron pan: ![](./pan.jpg) and then one of these bad-ass tortilla presses: ![](./tortillador.jpg) Buy your lard from a place like this: ![](./store.jpg) * 2 cups all purpose flour * 1/4 cup lard (cut into lil' pieces) * 1 teaspoon kosher salt * 2/3 tablespoon oil * 1/2 cup water (luke warm) Mix all ingredients together except oil and water. Drizzle oil over mixture and mix with hands. Add water and mix and knead again until doughy. Let chill for about an hour in plastic wrappers. Heat large cast iron skillet (or something more authentic if you've got it) over medium heat. Cut dough into about 12 pieces that are round. Use a proper tortilla press (or something more authentic if you've got it) to make 'em flat and then put on the skillet. Wait until the transparent parts turn opaque and flip em. Put cooked tortillas in a *dirty* cloth napkin to keep 'em warm. End recipe. Paz, amor, y dinero.