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Overly Seasoned Ground Beef with Veggies for Fish Tacos, garnished with Cashew Cheeze topped off with Zaatar and wrapped in delicious Fresh Corn Tortillas

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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, katemyers, Ryan Pitts, Jesse von Doom
Veggies for Fish Tacos ====================== Fish tacos are a special breed, requiring different vegetable options. __Assemble your veg from the following options:__ * Cabbage, purple, shredded * Cabbage, other shades, shredded * Radishes, sliced into thin slices * Red peppers, diced * Cherry tomatoes, sliced (if you're a heathen) * Cilantro, if it doesn't taste like soap to you And one requirement: * Limes, sliced for juicing over tacos. Place out your selections and assemble into your taco. Then squeeze a lime over the top. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, OpenShift guest
Cashew Cheeze =================== This is a good dairy sub but also just pretty damn delicious. * 1 cup raw organic cashews * 4 cups hot water * 1 small lemon, juiced and zested * 1/2 teaspoon salt (you can also play with other spices: garlic, cayenne, cumin etc. Go crazy!) * 2 tablespoons nutritional yeast * 1 roasted jalepeno (for spicy cheeze) In a large bowl add the raw cashews and hot water. Cover with a kitchen towel and allow to soak for 2-4 hours. Drain the cashews and rinse well. Add the soaked cashews, salt, nutritional yeast, jalepeno and the lemon juice in a blender or food processor. Blend on high and stir frequently scraping down the sides of the bowl. Keep processing the mixture until it is very smooth, and there are no lumps. Fold in the lemon zest (optional) and add to a serving bowl. You can also add a bit more water to get more of a creamy texture and store in a squeeze bottle (That's my preference anyway). 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 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