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Swiss Chard with Lettuce (Traditional; US), garnished with Above Average Tomato Sauce topped off with Sriracha Salt and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Jacob Harris
Swiss Chard =========== This is actually a Rick Bayless recipe from his cookbook _Mexican Everyday_, but we've used it a fair amount on those days we feel like not eating meat but still want to have tacos. __Ingredients__ * 1 bunch swiss or rainbow chard. Could also do spinach I guess. Probably not good with kale. * 1 onion sliced thin * 1/2 cup of chicken or vegetable broth Slice up the chard into small slices. In a large skillet, heat the oil on medium-high. Cook the onions until soft, plus some garlic and red pepper flakes if you want. Put the chard in the skillet, add the broth. Cover the pan and reduce the heat to medium-low and cook until the greens are wilted and almost tender (about 5 minutes). Uncover, bring heat back to medium high and cook until almost dry. Salt as necessary. Enjoy. tags: vegetarian
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Lettuce (Traditional; US) ====================== In a traditional American taco, lettuce serves to add extra crunch and coolness. Favor the bulkier lettuces over leafier fare such as Bibb lettuces or mesclun. * Iceberg Lettuce (shredded) * Romaine Lettuce (shredded; maintain the stalks) tags: vegetarian, vegan
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
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. 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.