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Bulgar Black Bean Filling with Green Chile Cabbage Salad, garnished with Mango Lime Salsa topped off with Packaged Seasonings and wrapped in delicious Hard Corn Shells (Traditional; US)

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Contributed by sinker, Javaun Moradi
Bulgar Black Bean Filling ========================= This is a quick and easy vegetarian substitute for a ground beef-like texture without using a soy substitute. * 1 cup cooked, strained bulgar * 1/3 cup cooked black beans (or canned), rinsed and strained. Mix bulgar and black beans together. For better texture, slightly mash the black beans. Add your choice of seasonings to taste and serve. tags: vegetarian, vegan
Contributed by sinker, Ross Donaldson
### Green Chile Cabbage Salad with Seared Corn This isn't a tradition, or even particularly traditional -- except in my apartment in Oakland, where I make this for myself ever time I make pork tacos. #### Ingredients * 1 green cabbage * 4 limes * 2 ears corn, or roughly two cups of corn kernels (adjust to desired corn-y-ness) * Dried, Powdered New Mexico Green Chile, to taste * Salt, to taste * Olive oil * Optional: some crumbled cotija or queso Oaxaqueno #### Directions 1. If using ears of corn, strip the kernels from them with a sharp knife. 2. Heat a few tablespoons of oil over high heat. I like to use a Dutch Oven for this, but the main cookware properties you want are heavy-bottomed and wide. 3. Toss the corn kernels in to the oil, spread them evenly, salt very lightly and let them ride. I _highly_ recommend a splatter guard for this step, but **not** a lid. You want the corn to dry out just a little and get a good sear. It's done when it's starting to get dark, a little chewy, and probably is sticking to the pan. 4. While the corn is going, core and chop the cabbage in to wide strips. 5. How's the corn doing? 6. Juice the limes. 7. How's the corn doing? If it's not done yet, grab a beer and hang out 'til it is. 8. The corn is done? Great. Toss it on top of the cabbage. Add a little salt, then a good hit of olive oil, then half-or-so of the lime juice. Toss in a good tablespoon or two of the green chile powder. Start stirring. 9. You want everything coated nicely, but I don't like the salad too oily, so go easy on that. I add lime until the sour balances the sweet of the corn. I add green chile slowly -- it takes a second to rehydrate and get hot. I might add as much as a half cup of the stuff to a salad for myself or spicy food fans like me; I go easier on the spice-unenthused. 10. Serve it! If you're in to tossing a little cheese on there, do it -- but I usually just eat it straight. Sometimes this goes on fish or chicken tacos; sometimes it's a side to richer pork tacos. It's always awesome. **Note on ingredients**: green chile is the gastronomical life blood of New Mexican cuisine, but it's little known in the other 49 states. I like a brand called [_Los Chileros de Nuevo Mexico_](http://www.loschileros.com/), which I can find sometimes in tiendas and other times at Whole Foods (go figure). The trick here is this: just don't accept substitutes. It's not the same. I've also had to accept that fresh chile is just not what this salad needs, so don't do that either (it doesn't distribute well enough across the cabbage). Do have this with cold, crisp beer. tags: vegetarian, vegan
Contributed by sinker, Javaun Moradi
Mango Lime Salsa ====================== This fresh mango salsa is sweet, tangy, and simple. It pairs exceedingly well with Garlic Lime Sauce for delicious fish tacos. The recipe is a simplified version of the [mango salsa](http://www.loveandoliveoil.com/2008/04/fish-tacos-with-mango-salsa.html) on Love and Oil. In a bowl, combine: * 2 ripe fresh mangoes, chopped * 1/2 cup diced sweet onion * 1-2 tablespoons chopped fresh cilantro * Juice of 1 fresh lime * (optional): 1/2 fresh jalapeno, diced Stir and serve. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh
Packaged Seasonings ============== Lest we be accused of snobbery, let's acknowledge that a taco is a taco, and taco night can be well-served by not having to think at all. Feel free to use the pre-packaged seasoning of your choice. When I'm in an old-school mood, I head straight for... * Old El Paso Taco Seasoning 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