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Chorizo with Shredded Brussels Sprouts, garnished with Above Average Tomato Sauce topped off with Zaatar and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Kai, Arelia, Sachin Agarwal
Chorizo ======= _Adapted from [Aredridel's Lightly Seasoned Beef](aredridel_lightly_seasoned_beef.md)_ * 20 oz chorizo * 20 g black cumin seed, ground * 2 cloves garlic * 15 ml white wine * 4 g salt if wine is unsalted * 1/2 small white onion, diced * Oil to coat the pan __Directions__ 1. Heat oil in the pan. 2. Add in onions, stirring occasionally until onions become translucent. 3. Toss in the garlic, and the chorizo on top of that. 4. Add the cumin. Brown the chorizo. 5. Use the splash of wine to loosen anything stuck to the pan. Perfect, lightly seasoned taco meat.
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
# Above Average Tomato Sauce ## Ingredients * 1 24oz jar or can of crushed tomatos or tomato puree * 1 T olive oil * 1/4 to 1/2 of a medium onion * 2 cloves garlic * 1 red bell pepper * 1 t Italian seasoning * salt to taste ## Instructions 1. Chop onion, garlic and pepper. 2. Heat olive oil in a skillet and sautee the onion and garlic until the onion is translucent. 3. Add salt, Italian seasoning and bell pepper and sautee until the pepper begins to soften. 4. Add crushed tomatos and simmer while the rest of your meal cooks. tags: vegan, vegetarian
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 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