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

Bulgar Black Bean Filling with Sweet Potato and Apple Hash, garnished with Guacamole (Simple) topped off with Zaatar and wrapped in delicious Fresh Corn Tortillas

Permalink to this taco

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 Brian Mount, sinker, Jake Spurlock
Sweet Potato and Apple Hash =========================== Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes. * 2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos) * 1 Small apple * One can diced green chilis * A couple pinches of chili powder * A squeeze of honey * Pat o' butter Mix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned. 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, Charlie Loyd
Zaatar ====== _A.k.a. za‘tar, za’atar, zattr, etc._ Zaatar is a thyme-based Middle Eastern seasoning that adapts well to tacos. It has a pleasantly dry, faintly sour/bitter flavor. It goes well on savory bases like squash and lamb, and combines with other sour seasonings like lemon juice and radish. There are many kinds of zaatar, some quite different; this recipe is representative, not definitive. * 4 units thyme * 2 units oregano * 2 units sesame seeds * 0–1 unit salt * 1 unit sumac (to be found at a Lebanese or Syrian market, or at a yuppie grocery; in a pinch, lemon zest can substitute) * Other herbs to taste: fennel pollen, marjoram, cumin, etc. * Optional: trace olive oil or lemon juice as a binder (but not if you plan to store it) Toast the sesame seeds. Grind all ingredients together using any method, stopping when the mixture is not too fine to pick up by pinching. May be added to meat during cooking, or sprinkled over a finshied taco. The latest theories have not ruled out the possibility of a zaatar mole. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan