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Puerco Pibil with Shredded Brussels Sprouts, garnished with Guacamole topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious naan

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Contributed by sinker, Nathan Arnold
Puerco Pibil ============= A delicious, slow roasted Pork dish from the Yucatan. Can be served over rice or used as a base layer in tacos! ---------------------------------------------- * 5 lbs Pork Butt * Banana Leaves * 5 Tbsp whole Annato seeds * 2 Tsp whole Cumin seeds * 1 Tbsp Peppercorns * 8 whole Allspice seeds * 1/2 Tsp whole cloves - Grind the spices in a coffee grinder. Don't use your usual coffee grinder. Use a grinder that you use specifically for spices only. * 2 chopped Habenero Chiles, stems and seeds removed. * 1/2 Cup Orange Juice * 1/2 Cup white vinegar * 2 Tbsp salt * The juice of 5 lemons * 1-2 shots of your favorite Tequila - Add the chiles, oj, vinegar, salt, lemon juice, tequila, and spice mix to a blender and blend well. - Cut the pork into 2 inch cubes and place in a large zip lock bag. - Preheat oven to 325 degrees (if you haven't yet). - Pour the blended mixture into the bag and seal. Be sure to coat all of the meat with the mixture. - Line a 9 x 13 inch pan with Banana leaves. - Pour entire contents of the zip lock bag into the pan. - Cover with more Banana leaves. - Cover entire pan tightly with aluminum foil. - Put the pan in the oven and relax for the next 4 hours. - Enojoy!
Contributed by sinker
Shredded Brussels Sprouts ========================= A surprising, unexpected *and delicious* green addition to your taco! * brussels sprouts * butter 1. Shred up your brussels sprouts so that they're flaked up. You're really going for almost a slaw-level shredding here. 2. Put a healthy amount of butter in a pan, melt it down with a little salt too. 3. Toss the shredded sprouts in, and fry 'em up until parts of them are browned up, and other parts have turned into a bright green. You're going for partial caramelization, but not all the way. You're not going to LOAD UP your taco with these, but they bring an amazing, mellow flavor to the mix. Especially good with fish tacos. tags: vegetarian
Contributed by Brian Mount, sinker, Ryan Sholin
Guacamole ========= This is pretty canonical stuff right here. * 1-2 ripe Hass avocados * half a lime * a clove or two of chopped garlic * some chopped white or yellow onion * salt * pepper * dry cayenne or red chile pepper powder * a jalapeño, if that's your thing * a small chopped tomato * a handful of chopped cilantro Look, here's how this works: First, you squeeze the lime juice into your nice little ceramic bowl. Then you add the garlic, onion, spices, peppers if you're heating it up, and then **walk away**. Seriously, walk away for a minute. Crack open a nice Negra Modelo and use a wedge of the other half of the lime in it. Back in your bowl, let the strong stuff marinate in that lime juice for a few minutes. It's cooking. OK, now that you're back, mix in the rest of the non-avocado ingredients. If you have a pestle, now's it's time to shine. If not, use a small wooden spoon, or failing all else, a fork, you miserable lout. Mash up everything but the avocado. Get it pasty if you can. Squish it all up. Now you can add your avocado or two, dude. I usually go with about 1.5 avos to condiment tacos or taco-like structures for four humans of varying sizes. Just in case no one ever taught you how to deal with an avocado correctly, here's a quick lesson: * Cut it in half, longways. * Smack the pit with the sharp edge of your knife and give it a sensible 90-degree twist. * Voila, the avocado pit is on your knife. * Dispose of it, unless you're not going to finish all that guac now, in which case, hang onto it and put it in the bowl with the guac before you put it in the fridge. * Now that your knife is free, use it to carve long slices into the flesh of your avocado, one half at a time. Cross-hatch that sucker a bit. Don't cut through the flesh. * Finally, get your avocado half above your nice bowl full of deliciousness, and use the skin to gently push your nice slices into the spicy soup below. Turn it inside-out, if you must, but know that you can minimize the amount of avocado that gets all over your hands if you do this just right. To finish up your guacamole, mash your avocado up a bit and gently mix it into the magical citric-spice-tomato concoction. We're done here. _Thanks to [The Awl](http://www.theawl.com/2010/02/half-baked-guacamole-by-the-ceviche-method) for limited inspiration regarding the limey and drinky parts._ tags: vegetarian
Contributed by
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
naan ===================== Naan bread can be purchased or made. It is easier to buy it at a store. Naan bread is a flatbread that tends to be fluffy and easy to tear apart.