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Corn and Black Beans with Mushroom Wasabi Salad, garnished with Cashew Cheeze topped off with Sriracha Salt and wrapped in delicious bad-ass tortillas

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Contributed by
Corn and Black Beans =================== This is a fork of the [Zuccini and Corn Filling](/base_layers/zucchini_corn.md) because I'm not a Zuccini fan. I also tweaked the spices. You'll need: * Fresh corn kernels, cut off the cob. * 1 can of Black Beans * half a white onion * salt * chili powder * cumin Directions ---------- 1. Toast corn in a skillet over high heat with oil and salt for about 5 minutes, or until browned. Remove corn. 2. Cook onion in the skillet until it caramelizes (about 5 minutes). Leave onion in there. 3. Add corn back in. 4. Add black beans. 5. Toss in a pinch of salt, a healthy couple shakes of chili powder, and a small pinch of cumin. 6. Cook together for another 5 minute or so. Delicious hot as the main base_layer or as a supplement to others. tags: vegetarian, vegan
Contributed by
#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, OpenShift guest
Cashew Cheeze =================== This is a good dairy sub but also just pretty damn delicious. * 1 cup raw organic cashews * 4 cups hot water * 1 small lemon, juiced and zested * 1/2 teaspoon salt (you can also play with other spices: garlic, cayenne, cumin etc. Go crazy!) * 2 tablespoons nutritional yeast * 1 roasted jalepeno (for spicy cheeze) In a large bowl add the raw cashews and hot water. Cover with a kitchen towel and allow to soak for 2-4 hours. Drain the cashews and rinse well. Add the soaked cashews, salt, nutritional yeast, jalepeno and the lemon juice in a blender or food processor. Blend on high and stir frequently scraping down the sides of the bowl. Keep processing the mixture until it is very smooth, and there are no lumps. Fold in the lemon zest (optional) and add to a serving bowl. You can also add a bit more water to get more of a creamy texture and store in a squeeze bottle (That's my preference anyway). tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. 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.