Have a recipe to contribute? Add it to the Tacofancy Project on Github!

Taco de rajas poblanas with Cheese (Traditional; US), garnished with Phoning it in Pico de Gallo topped off with Quick and Dirty Spice Mix and wrapped in delicious bad-ass tortillas

Permalink to this taco

Contributed by sinker
Taco de rajas poblanas ====================== * Bunch of poblano peppers * Onion * Tad of oil * Mexican crema or sour cream * *optionally*, fresh corn * *optionally*, queso Oaxaca or panela or fresco Start with 1 or more produce-section bags of Poblano peppers, it's handy if the bags are not totally full for a subsequent step. Place the Poblano peppers over an open flame, typically directly over a natural gas burner on a stove. Their skin will bubble and blister, rotate and rearrange them with tongs until the burns, bubbles, and blisters are evenly distributed around the chiles and you feel a tingle in your upper sinuses. Put the singed peppers back in the produce bags, then close the bags tightly to 'sweat' the chiles inside. While the chiles are sweating, sautee some onion slices in a pan. Optionally, add some pre-cooked whole kernels of corn when the onion is almost done. Take the chiles out of the bag. Their skin will be wilted and will come off in your fingers. Peel the outer layer of the chiles off and discard. Once the outer skin is removed, de-vein the rest and remove the seeds. Then cut the flesh into thinninsh strips. Add the chile strips (the 'rajas') back into the pan with the onion. Get it all hot and finish cooking any bits of chile that remain raw after the skin removal process. When it looks close to done, lower the cooking heat to a minimum and add the cream and cheese(s) and warm them for about 5 minutes. tags: vegetarian
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Cheese (Traditional; US) ====================== A major flavor component of a traditional American taco, select a cheese that's firm and sharp. * Cheddar (shredded) * Jack/Pepper Jack (shredded) tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Phoning it in Pico de Gallo =========================== _Super Quick & Easy Pico_ * 1 pint grape tomatoes, quartered (make your kids do this part) * 3 tablespoons finely chopped white onion * Coarse salt * Squeeze of lime * As many finely chopped red (or green) jalapeños as you want (optional) Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for kids, and then add as much jalapeño as you like to the remaining mixture for the non wimps. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Mat Marquis
Quick and Dirty Spice Mix ========================= I’m not going to make a lot of big assumptions here. You own a skillet of some sort. You have some jars of jankity-ass spices from who-knows-when. You want to eat some tacos within the next, like, fifteen minutes. I got you covered, bachelor(ette). * 2 Tbsp all-purpose flour * 2 1/2 tsp. chili powder * 3/4 tsp. onion powder (or 1 1/2 tsp. minced yellow onion) * 1 1/4 tsp. salt * 1 tsp. paprika * 3/4 tsp beef bouillon powder * 1/4 tsp. granulated sugar * 1/4 tsp. cayenne pepper * 1/4 tsp. garlic powder * 1 tsp. cumin Put all this in something with a lid, add 3/4 cup of water, and shake it. Brown a pound of ground beef, then pour the whole situation in there. Stir. Cook it down until it looks like you only put in half a cup of water. You have tacos now. Vegetarians ----------- I’ve made this with that soy protein “ground beef” and it does not _surprisingly_ taste like someone put spices on a stack of cheap bar coasters and ran it all through a blender. (Vegetable) oil the skillet when you’re dealing with that stuff, unless you’re looking for excuses to buy a new one. If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. 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.