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Chopped Steak with Traditional Taco Mixins, garnished with Pickled Red Onions topped off with Packaged Seasonings and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock
Chopped Steak ============= I like all kinds of steak tacos, but lately have been into cubed up steak tacos that are allowed to marinate a little bit in some salsa verde and other spices. Here's the ones I made tonight: * 1lb rib eye steak, cubed into ~1" cubes * Salsa verde, your choice, about 2-3 Tbs * Pinch or two of mexican oregano * A few healthy sprinkles of chili powder Cube up your steak, mix everything together, cover and let sit for a half hour or so. When everything else is ready to go, pan-fry (or, skewer and grill if you're feeling ambitious), until cooked to your chosen meat level.
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
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
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.