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

Overly Seasoned Ground Beef with Sweet Potato and Apple Hash, garnished with Beet Salsa topped off with Quick and Dirty Spice Mix and wrapped in delicious Fresh Corn Tortillas

Permalink to this taco

Contributed by Brian Mount, sinker, Jake Spurlock
Overly Seasoned Ground Beef =========================== I enjoy tripling (or more) the generic store bought taco seasoning when rendering my ground beef. I've found that while with most cooking, you can in fact over season pretty easily, that's not the case with taco ground beef. I will aggressively season the beef, even adding additional cumin and garlic. This basically seasons the entire taco, so you can spend less time prepping all of the toppings.
Contributed by Brian Mount, sinker, Jake Spurlock
Sweet Potato and Apple Hash =========================== Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes. * 2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos) * 1 Small apple * One can diced green chilis * A couple pinches of chili powder * A squeeze of honey * Pat o' butter Mix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned. tags: vegetarian
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
Contributed by Brian Mount, sinker, Jake Spurlock, Mat Marquis
Quick and Dirty Spice Mix ========================= I’m not going to make a lot of big assumptions here. You own a skillet of some sort. You have some jars of jankity-ass spices from who-knows-when. You want to eat some tacos within the next, like, fifteen minutes. I got you covered, bachelor(ette). * 2 Tbsp all-purpose flour * 2 1/2 tsp. chili powder * 3/4 tsp. onion powder (or 1 1/2 tsp. minced yellow onion) * 1 1/4 tsp. salt * 1 tsp. paprika * 3/4 tsp beef bouillon powder * 1/4 tsp. granulated sugar * 1/4 tsp. cayenne pepper * 1/4 tsp. garlic powder * 1 tsp. cumin Put all this in something with a lid, add 3/4 cup of water, and shake it. Brown a pound of ground beef, then pour the whole situation in there. Stir. Cook it down until it looks like you only put in half a cup of water. You have tacos now. Vegetarians ----------- I’ve made this with that soy protein “ground beef” and it does not _surprisingly_ taste like someone put spices on a stack of cheap bar coasters and ran it all through a blender. (Vegetable) oil the skillet when you’re dealing with that stuff, unless you’re looking for excuses to buy a new one. If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. 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