Have a recipe to contribute? Add it to the Tacofancy Project on Github!

@deezthugs' Smokey Turkey Tacos with Pomegranate Seeds, garnished with Guacamole (Simple) topped off with Packaged Seasonings and wrapped in delicious bad-ass tortillas

Permalink to this taco

Contributed by sinker, David Dahl
@deezthugs' Smokey Turkey Tacos =============================== These tacos have and will blow minds. (Note: I cannot separate the base_layer here from the seasoning, it is all integral) * 2 Packages ground Turkey or Chicken (1.5 to 2 lbs) - not the lean stuff for Chrissake! * Several slices of cooked bacon, diced * 2 Tbs Coconut oil * 2 Tbs Bacon Grease. That's right, Bacon Grease. (What you don't keep it? Might as well just quit now) * 1 Medium sweet onion * (The following dry ingrediants can be increased depending on amount of meat) * 4 Garlic Cloves, smashed * 1 tsp Cumin * 2 tsp Onion powder * 1 tsp Chipotle powder (use as much as required) * 1 tsp (cool smokey) Paprika * 1 tsp Cinnamon * 1 tsp Ground Ginger * 1/2 - 1 tsp Black Pepper * 1 tsp Kosher Salt * 3 Limes, juiced * [optional] 1/2 can low-salt Chicken broth Combine all dry seasonings in bag, shake up and combine well with raw turkey meat. return to fridge for an hour or more. Melt the Bacon Grease over medium heat, add Coconut oil and diced onion, cook down till onions are, well, you know, awesome. Add the smashed garlic. Add the bacon. Add the turkey meat and break it down into medium/small bits with a spatula or butter knife. After cooking for a few minutes and the meat has begun to brown, drizzle 2 of limes' juice onto the meat. Cook well, adding optional chicken broth to shape the consistency as needed. (Generally not needed unless you accidentally buy low-fat meat. Shame on you.) Finally, transfer amount for a meal to a frying pan, frying for a few minutes to create some crispy bits (This is the key step:)), adding lime juice as it cooks. Spoon onto favorite tortillas add condiments and devour.
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Pomegranate Seeds ====================== Technically called arils, pomegranate seeds are tasty little things. They pack a powerfully tart punch, and add some crunch to a taco that might need some textural assistance. __Instructions__ You want a pomegranate that feels heavy for its size and has a firm, tight skin. (Weight and firmness are indicators of how much juice is inside.) Here are two methods for getting the seeds out of the membrane: ___The Water Method___ 1. Fill a clean sink or large bowl with cold water (not *too* cold as your hands are going to be working in the water). 2. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into large pieces. 3. Holding the large pieces under the water, use your hands to gently separate the seeds from the membrane. The papery bits will conveniently float to the surface for easy removal. ___The Wooden Spoon Method___ 1. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into two halves. 2. Loosely hold one of the halves in the palm of your hand, open side down, over a large bowl. 3. Using a wooden spoon, smack the top, breaking loose the seeds, which will fall into your hand and through your fingers into the bowl. This method is quick, but it takes some practice to be able to do it quickly without splashing juice. [Here's a great video demonstrating the technique.](http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon) tags: vegetarian, vegan
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, 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 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.