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Overly Seasoned Ground Beef with Corn Salad, garnished with Pickled Red Onions topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious Hard Corn Shells (Traditional; US)

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Contributed by Brian Mount, sinker, Jake Spurlock
Overly Seasoned Ground Beef =========================== I enjoy tripling (or more) the generic store bought taco seasoning when rendering my ground beef. I've found that while with most cooking, you can in fact over season pretty easily, that's not the case with taco ground beef. I will aggressively season the beef, even adding additional cumin and garlic. This basically seasons the entire taco, so you can spend less time prepping all of the toppings.
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Corn Salad ========== * 2 Ears of corn * 1 Lime, juiced * Small handful of Cilantro, chopped * A few green onions, chopped * Garlic salt, or Garlic AND salt. I use Trader Joe's Garlic Salt in the grinder usually. Cut the corn off of the cob, and in a mixing bowl mix together corn, lime juice, chopped cilantro and garlic salt. You can tweak any of this stuff as desired. --- This is my first Github commit. I'm glad it's taco related. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Jeff Larson, Jesse von Doom
Pickled Red Onions ================== My wife made this recipe up, after eating something similar, but if you are making brisket tacos, it is the most wonderful accessory: __Ingredients__ * Vinegar * 2 chopped red onions * 1 tablespoon of sugar * a dash of chili powder Chop the red onions into rings and put them into a container of vinegar. Add the sugar and store the mixture in your refrigerator to marinate and pickle, the longer the better. Pick out the rings and place them on your brisket taco. Eat. Variations ---------- Pickled onions are a favorite in the Von Doom house, too. [@littlewhirl](http://twitter.com/littlewhirl) played around with a similar starting point and we use this brine instead: * 1/2 cup apple cider vinegar * 1 T Sugar (I usually use coconut palm sugar because I'm a hippie I guess) * Water * 1 1/2 tsp salt * 1 sprig fresh oregano and/or cilantro (optional) Slice 1 red onion on a mandolin (WORTH IT). In a bowl melt the sugar and salt with some warm/hot water. Add vinegar and 1c of filtered water. Add in onion, top off w/ water so that the onion is just covered. VERY IMPORTANT: Let sit at room temp for at least an hour. Trust me. The apple cider vinegar is a tangier but also more subtle, keeping more of the onion flavor there. And using a partial salt water brine lets it work nice for quick pickles, but also for slightly longer engagements. Leading to the most important aspect: PICKLE ALL THE THINGS --------------------- Seriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots. Of. Pickles. * __Cabbage__ — red or green work. You only need an hour or so (like onions) * __Jalepeños__ — seriously GTFO these are good. Add dill for a twist. Add parboiled carrots if you want to cut the spice * __Greenbeans__ — because greenbeans are goddam delicious * __Toy cars — kid with an attitude? Pickle their favorite toy car. Let's see them try to cop a tude when their matchbox cars are soggy and briney * __Cauliflower__ — personal favorite. Pickles in an hour, super delicious * __Baby corn__ — baby corn is gross, but if you pickle it you can make jokes about how big all the other things you pickled are tags: vegetarian, vegan
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Kathy's Taco and Fajita Seasoning ================================= My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper ¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper 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