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Soyrizo with Tomatoes (Traditional; US), garnished with Roasted Tomatillo and Mushroom Sauce topped off with Zaatar and wrapped in delicious Hard Corn Shells (Traditional; US)

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Contributed by Brian Mount, sinker, Jake Spurlock
Soyrizo ======= * Soyrizo (The El Burrito branded 'SoyRizo' is by far the best vegan option out there) * chopped potatoes * green peppers Throw some Soyrizo in a sauce pan with chopped potatoes and green peppers and brown for added bonus. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Tomatoes (Traditional; US) ====================== Adding a bit of coolness and moisture, tomatoes are a staple ingredient of the American taco. The better the tomato the more flavor they will impart, but even a sub-sandard grocery store tomato has a place in a traditional taco. * Tomatoes (diced) * Cherry Tomatoes (quartered) * Grape Tomatoes (sliced) tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock, Chris Cieslak
Roasted Tomatillo and Mushroom Sauce ==================================== * 2 pounds tomatillos * 4 dried chipotle chiles * 2 pounds shiitake mushrooms * 1/4 cup olive oil * 1 cup water 1. Remove husks from tomatillos and rinse them. Place them whole on your oven's broiler rack. Broil and turn them until they're browned on all sides. 2. Boil the water. Drop in the dried chiles and bring the water down to a simmer. Keep them in until they are soft. 3. Slice the shiitakes and cook them in a pan with the olive oil until they're tender. 4. Take the chiles and tomatillos (once they're cooled off) and blend them in a food processor until they make a nice puree. 5. Put the blended tomatillo-chile mixture in a saucepan and bring it to a boil. Add the cooked mushrooms and bring it back to a boil. Then bring the heat down until the mixture is simmering. Cook for about 10 minutes. Add salt to taste. --- A friend gave me this recipe a while back, but I can't remember who it was. Sorry, friend. tags: vegetarian, vegan
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, 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