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Chorizo with Mushroom Wasabi Salad, garnished with Guacamole (Simple) topped off with Universal Taco Seasoning and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Kai, Arelia, Sachin Agarwal
Chorizo ======= _Adapted from [Aredridel's Lightly Seasoned Beef](aredridel_lightly_seasoned_beef.md)_ * 20 oz chorizo * 20 g black cumin seed, ground * 2 cloves garlic * 15 ml white wine * 4 g salt if wine is unsalted * 1/2 small white onion, diced * Oil to coat the pan __Directions__ 1. Heat oil in the pan. 2. Add in onions, stirring occasionally until onions become translucent. 3. Toss in the garlic, and the chorizo on top of that. 4. Add the cumin. Brown the chorizo. 5. Use the splash of wine to loosen anything stuck to the pan. Perfect, lightly seasoned taco meat.
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#Sauted Shitake Mushroom and Wasabi Salad - 1 cup dried shitake mushrooms - Splash of soy sauce - Splash of red wine vinegar - Splash of olive oil - Wasabi-covered sesame seeds (available at the local Asian mart. If you can't find it, sub just a smidge of wasabi) - Pinch of salt Place shitakes in a bowl and cover with warm water. Soak for about 20 minutes or until shitakes are completely rehydrated. Remove mushrooms and squeeze excess water from them. They don't need to be completely dry, but shouldn't be sopping wet. Heat olive oil over medium-high heat in a small frying pan. Throw in soy sauce and red wine vinegar. How much depends on your taste. I would start with a tablespoon of each and adjust from there. I like the salad to be a bit more acidic so I tend to add a splash more of the red wine vinegar. Sauté mushrooms for a couple of minutes until they are heated through. Season to taste with salt. Adjust soy sauce and red wine vinegar as needed. Before serving, sprinkle a little bit of the wasabi-covered sesame seeds over the mushrooms to impart a little color, crunchiness, and heat. If you are unable to find wasabi-covered sesame seeds, a dab of wasabi and sprinkle of plain sesame seeds should do the trick. Note: I keep dried shitakes as a staple in my pantry. I love the fact that the water left over after you rehydrate the mushrooms is called mushroom liquor. Mushroom liquor can be used as a substitute for broth or water in many recipes to impart an lovely mushroomy flavor.
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 sinker
Universal Taco Seasoning ======================== I got tired of buying packets of store-bought taco seasoning, so I experimented with various spices and ratios until I landed on this recipe. I keep a jar of it in the cupboard at all times. * 6 tbsp chili powder * 4 tbsp cumin * 4 tbsp corn starch * 3 tbsp onion powder * 1 tbsp salt * 1 tbsp garlic powder * 4 tsp oregano (Mexican oregano, if you've got it) * 2 tsp crushed red pepper Combine in Mason jar and shake well to combine. This mix works well for chicken, pork and beef, destined for the grill, oven, slow cooker or stovetop. You could tweak it a bit to target a specific meat, but I like to have a base, universal mix around. Makes it super easy to turn leftover anything into delicious taco filling: Just chop up whatever it is, toss it into a skillet, sprinkle generously with seasoning, then add a bit of water and simmer to impart flavor. 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.