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Lightly Seasoned Beef with Pomegranate Seeds, garnished with Beet Salsa topped off with Homemade Sriracha and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Kai, Aria Stewart, David Pinney
Lightly Seasoned Beef ===================== __Ingredients__ * 500 g ground beef or chopped steak * 20 g black cumin seed, ground * 2 cloves garlic * 15 ml white wine * 4 g salt if wine is unsalted * oil to coat the pan __Directions__ 1. Heat oil in the pan. 2. Toss in the garlic, and the beef on top of that. 3. Add the cumin. Brown the beef. 4. Use the splash of wine to loosen anything stuck to the pan. Perfect, lightly seasoned taco meat.
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Pomegranate Seeds ====================== Technically called arils, pomegranate seeds are tasty little things. They pack a powerfully tart punch, and add some crunch to a taco that might need some textural assistance. __Instructions__ You want a pomegranate that feels heavy for its size and has a firm, tight skin. (Weight and firmness are indicators of how much juice is inside.) Here are two methods for getting the seeds out of the membrane: ___The Water Method___ 1. Fill a clean sink or large bowl with cold water (not *too* cold as your hands are going to be working in the water). 2. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into large pieces. 3. Holding the large pieces under the water, use your hands to gently separate the seeds from the membrane. The papery bits will conveniently float to the surface for easy removal. ___The Wooden Spoon Method___ 1. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into two halves. 2. Loosely hold one of the halves in the palm of your hand, open side down, over a large bowl. 3. Using a wooden spoon, smack the top, breaking loose the seeds, which will fall into your hand and through your fingers into the bowl. This method is quick, but it takes some practice to be able to do it quickly without splashing juice. [Here's a great video demonstrating the technique.](http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon) tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Shane Shifflett, Janice Collier
Beet Salsa ========== Tired of plain ol' [Carne Asada Tacos](../base_layers/chooped_steak.md)? Get exotic with beet salsa. * 4 - 6 Roma tomatoes * 1 - 2 Serrano pepper * Reasonably sized onion (green or vidalia) * 10 garlic cloves (leave it up to your buds, I like 10 or more) * Salt and pepper to taste * 1 bunch of beets * 1 or more lemons Fry tomatoes, pepper(s), onion and garlic in a pan until they are brown and tomato skins are peeling away. Move ingredients to the blender and purèe. Chop beets to a blendable size and add to salsa. Add salt and pepper to taste. Squeeze in desired amount of lemon and blend one more time. tags: vegetarian, vegan
Contributed by sinker, Michael Bishop
## Homemade Sriracha Sure, Huy Fong's “rooster” brand sriracha is great, but wouldn't be nice to make your own? Now you can. A few tips before starting: * Don't be a cowboy (or cowgirl)-use gloves. You are going to be handling a lot of peppers and the last thing you want to do is touch your eye or a more _sensitive_ body part. * Have good ventilation. Especially on the day you bring your chilis to a boil. ### Ingredients * 1 pound red jalepeño pepper, stemmed, seeded and halved. * ½ pound red serrano pepper, stemmed, seeded and halved. * ¼ pound red thai chiles, stemmed, and halved. * 6 cloves garlic, peeled. * 1 tablespoon kosher salt. * 4 tablespoons palm sugar (light brown sugar can be substituted, see notes). * ½ cup cane vinegar (or rice wine vinegar, [see notes](https://github.com/sinker/tacofancy/blob/master/seasonings/homemade_sriracha.md#notes)). ### Directions 1. Combine chilis, garlic, salt and sugar in food processor. Pulse to a coarse pureé. 2. Transfer pureé to glass container. Store at room temperature for one week, stirring daily (see notes). 3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. 4. Reduce heat and simmer for five minutes. Allow to cool to room temperature. 5. Transfer pureé to food processor and process for two to three minutes. 6. Strain pureé through fine mesh strainer, using back of spoon or rubber spatula to press solids through strainer. 7. Transfer finished sauce to glass jars and refrigerate. Can be stored for up to 6 months. ### Notes * Any combination of red chile peppers will make a fine sriracha. Note thai chilis and serrano are hotter than jalepeños, so experiment with different combinations and find one that works for your taste. * If you can't find palm sugar (usually found in most Asian markets) light brown sugar can be substituted. Light brown sugar is slightly sweeter so you may want to start with three tablespoons and adjust after tasting before step 3. * Likewise, if you cannot find cane vinegar, rice wine vinegar can be substituted. Seasoned rice wine vinegar, commonly used in preparing sushi rice often has been sweetened, so keep that in mind if adjusting sweetener. * Some recipes have suggested the pureé can be thick after the seven day fermentation and water can be used to thin the mixture when processing after the boiling/simmering stage. * Finally, and **most importantly** be sure to santize the glass jars/containers you use to ferment and store your sriracha. Just ask your favorite homebrewer what can happen if you do not properly sanitize your glass container before storing foodstuffs in them. 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.