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Chorizo with Traditional Taco Mixins, garnished with Guacamole (Simple) topped off with Quick and Dirty Spice Mix and wrapped in delicious Hard Corn Shells (Traditional; US)

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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 Brian Mount, sinker, Peter Richardson, KatherineMichel
Traditional Taco Mixins (makes about 20 servings) - 1 (16 ounce) container sour cream - 1/4 head iceberg lettuce (rinsed, dried, shredded) - 1 cup shredded cheddar cheese - 3 diced tomatoes - 1 (2.25 ounce) can black olives, drained Add ingredients to tacos in layers. tags: vegetarian
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Guacamole (Simple) ========= If you're not in the mood to be fussy, this could be considered a minimum-viable guacamole recipe. * 2 ripe avocados * 2-4 limes, depending on juiciness, delivering 2-4T of lime juice * 1 diced tomato (seeded if it's a big one) * salt (to taste) * hot sauce (to taste; Frank's Red Hot is a standard, but go with what you like) 1. Scoop the avocado meat into a bowl and mash them with a fork. Leave it a bit lumpy as we will do more stirring in a bit and we don't want to over-work them. 2. Add the chopped tomato. 3. Add the lime juice; hold some back for later adjustment). 4. Add ½t salt. 5. Add 2T hot sauce. 6. Stir with the fork again. 7. Taste. 8. Adjust salt/lime/hot sauce as desired. This recipe will support one average-size bag of chips, so adjust quantities based on expectations. tags: vegetarian
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, Tim Murtaugh
Hard Corn Shells (Traditional; US) ====================== Mistakenly thought by many to be traditionally Mexican, hard shells were actually popularized in the US in the mid-20th century. While they can certainly be made at home (if you have access to a deep-fryer), the best method of obtaining hard taco shells is to head to the grocery store. If you line them with a lettuce leaf rather than using chopped lettuce, when the shell cracks you won't lose the contents into your lap. tags: vegetarian