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Asian Style Tofu or Pork Marinade with Traditional Taco Mixins, garnished with Creamy Mustard Sauce topped off with Homemade Sriracha and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Karthik Ram
Asian Style Tofu or Pork Marinade ================================= For marinade mix: * quarter cup lime juice * quarter cup soy sauce * quarter cup toasted sesame oil * two cloves of garlic, chopped * 3 teaspoons cumin * 1 teaspoon paprika * Some chopped cilantro Mix with sliced tofu or pork, marinate for 30 minutes and quickly sauté. tags: vegetarian
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
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Creamy Mustard Sauce ============== Originally a sauce used on sandwiches until one day I ran out of sour cream for my tacos. This recipe is meant to be "eye-balled." __Ingredients__ * 1/2 part Ranch dressing * 1/4 part Yellow Mustard * 1/4 part Grey Poupon Harvest Course Ground Mustard __Directions__ 1. Mix all ingredients in container. 2. Add to tacos, and anything else you'd like. 3. Store in closed container in fridge. tags: vegetarian
Contributed by sinker, Michael Bishop
## Homemade Sriracha Sure, Huy Fong's “rooster” brand sriracha is great, but wouldn't be nice to make your own? Now you can. A few tips before starting: * Don't be a cowboy (or cowgirl)-use gloves. You are going to be handling a lot of peppers and the last thing you want to do is touch your eye or a more _sensitive_ body part. * Have good ventilation. Especially on the day you bring your chilis to a boil. ### Ingredients * 1 pound red jalepeño pepper, stemmed, seeded and halved. * ½ pound red serrano pepper, stemmed, seeded and halved. * ¼ pound red thai chiles, stemmed, and halved. * 6 cloves garlic, peeled. * 1 tablespoon kosher salt. * 4 tablespoons palm sugar (light brown sugar can be substituted, see notes). * ½ cup cane vinegar (or rice wine vinegar, [see notes](https://github.com/sinker/tacofancy/blob/master/seasonings/homemade_sriracha.md#notes)). ### Directions 1. Combine chilis, garlic, salt and sugar in food processor. Pulse to a coarse pureé. 2. Transfer pureé to glass container. Store at room temperature for one week, stirring daily (see notes). 3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. 4. Reduce heat and simmer for five minutes. Allow to cool to room temperature. 5. Transfer pureé to food processor and process for two to three minutes. 6. Strain pureé through fine mesh strainer, using back of spoon or rubber spatula to press solids through strainer. 7. Transfer finished sauce to glass jars and refrigerate. Can be stored for up to 6 months. ### Notes * Any combination of red chile peppers will make a fine sriracha. Note thai chilis and serrano are hotter than jalepeños, so experiment with different combinations and find one that works for your taste. * If you can't find palm sugar (usually found in most Asian markets) light brown sugar can be substituted. Light brown sugar is slightly sweeter so you may want to start with three tablespoons and adjust after tasting before step 3. * Likewise, if you cannot find cane vinegar, rice wine vinegar can be substituted. Seasoned rice wine vinegar, commonly used in preparing sushi rice often has been sweetened, so keep that in mind if adjusting sweetener. * Some recipes have suggested the pureé can be thick after the seven day fermentation and water can be used to thin the mixture when processing after the boiling/simmering stage. * Finally, and **most importantly** be sure to santize the glass jars/containers you use to ferment and store your sriracha. Just ask your favorite homebrewer what can happen if you do not properly sanitize your glass container before storing foodstuffs in them. 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.