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@deezthugs' Smokey Turkey Tacos with Drunken Green Beans, garnished with Creamy Mustard Sauce topped off with Homemade Sriracha and wrapped in delicious Fresh Corn Tortillas

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Contributed by sinker, David Dahl
@deezthugs' Smokey Turkey Tacos =============================== These tacos have and will blow minds. (Note: I cannot separate the base_layer here from the seasoning, it is all integral) * 2 Packages ground Turkey or Chicken (1.5 to 2 lbs) - not the lean stuff for Chrissake! * Several slices of cooked bacon, diced * 2 Tbs Coconut oil * 2 Tbs Bacon Grease. That's right, Bacon Grease. (What you don't keep it? Might as well just quit now) * 1 Medium sweet onion * (The following dry ingrediants can be increased depending on amount of meat) * 4 Garlic Cloves, smashed * 1 tsp Cumin * 2 tsp Onion powder * 1 tsp Chipotle powder (use as much as required) * 1 tsp (cool smokey) Paprika * 1 tsp Cinnamon * 1 tsp Ground Ginger * 1/2 - 1 tsp Black Pepper * 1 tsp Kosher Salt * 3 Limes, juiced * [optional] 1/2 can low-salt Chicken broth Combine all dry seasonings in bag, shake up and combine well with raw turkey meat. return to fridge for an hour or more. Melt the Bacon Grease over medium heat, add Coconut oil and diced onion, cook down till onions are, well, you know, awesome. Add the smashed garlic. Add the bacon. Add the turkey meat and break it down into medium/small bits with a spatula or butter knife. After cooking for a few minutes and the meat has begun to brown, drizzle 2 of limes' juice onto the meat. Cook well, adding optional chicken broth to shape the consistency as needed. (Generally not needed unless you accidentally buy low-fat meat. Shame on you.) Finally, transfer amount for a meal to a frying pan, frying for a few minutes to create some crispy bits (This is the key step:)), adding lime juice as it cooks. Spoon onto favorite tortillas add condiments and devour.
Contributed by Brian Mount, sinker, Jake Spurlock, Jesse von Doom
Drunken Green Beans =================== Green beans are fine. Green beans cooked in beer are better. Maybe even the best. * 1 Surly fist full of green beans * half a beer * quarter cup vegetable broth * 2 cloves garlic * 1 Tbsp olive oil * some salt, whatever First peel and dice the garlic and sauté it in the olive oil. Before it gets all burned and ruined, add the beer and vegetable broth. As the liquid comes to a boil, cut the green beans up. Add the green beans and a pinch of salt and let them simmer for about five minutes. If you like your beans on the softer side you can let it go a little longer. But the trick is to pull them right after the color starts to turn and you've just made a delicious addition to any taco. tags: vegetarian, vegan
Contributed by
Creamy Mustard Sauce ============== Originally a sauce used on sandwiches until one day I ran out of sour cream for my tacos. This recipe is meant to be "eye-balled." __Ingredients__ * 1/2 part Ranch dressing * 1/4 part Yellow Mustard * 1/4 part Grey Poupon Harvest Course Ground Mustard __Directions__ 1. Mix all ingredients in container. 2. Add to tacos, and anything else you'd like. 3. Store in closed container in fridge. tags: vegetarian
Contributed by sinker, Michael Bishop
## Homemade Sriracha Sure, Huy Fong's “rooster” brand sriracha is great, but wouldn't be nice to make your own? Now you can. A few tips before starting: * Don't be a cowboy (or cowgirl)-use gloves. You are going to be handling a lot of peppers and the last thing you want to do is touch your eye or a more _sensitive_ body part. * Have good ventilation. Especially on the day you bring your chilis to a boil. ### Ingredients * 1 pound red jalepeño pepper, stemmed, seeded and halved. * ½ pound red serrano pepper, stemmed, seeded and halved. * ¼ pound red thai chiles, stemmed, and halved. * 6 cloves garlic, peeled. * 1 tablespoon kosher salt. * 4 tablespoons palm sugar (light brown sugar can be substituted, see notes). * ½ cup cane vinegar (or rice wine vinegar, [see notes](https://github.com/sinker/tacofancy/blob/master/seasonings/homemade_sriracha.md#notes)). ### Directions 1. Combine chilis, garlic, salt and sugar in food processor. Pulse to a coarse pureé. 2. Transfer pureé to glass container. Store at room temperature for one week, stirring daily (see notes). 3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. 4. Reduce heat and simmer for five minutes. Allow to cool to room temperature. 5. Transfer pureé to food processor and process for two to three minutes. 6. Strain pureé through fine mesh strainer, using back of spoon or rubber spatula to press solids through strainer. 7. Transfer finished sauce to glass jars and refrigerate. Can be stored for up to 6 months. ### Notes * Any combination of red chile peppers will make a fine sriracha. Note thai chilis and serrano are hotter than jalepeños, so experiment with different combinations and find one that works for your taste. * If you can't find palm sugar (usually found in most Asian markets) light brown sugar can be substituted. Light brown sugar is slightly sweeter so you may want to start with three tablespoons and adjust after tasting before step 3. * Likewise, if you cannot find cane vinegar, rice wine vinegar can be substituted. Seasoned rice wine vinegar, commonly used in preparing sushi rice often has been sweetened, so keep that in mind if adjusting sweetener. * Some recipes have suggested the pureé can be thick after the seven day fermentation and water can be used to thin the mixture when processing after the boiling/simmering stage. * Finally, and **most importantly** be sure to santize the glass jars/containers you use to ferment and store your sriracha. Just ask your favorite homebrewer what can happen if you do not properly sanitize your glass container before storing foodstuffs in them. 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