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Boiled Ground Beef with Lettuce (Traditional; US), garnished with Lime topped off with Zaatar and wrapped in delicious bad-ass tortillas

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Contributed by sinker, Alex P. Gates, Ross Donaldson
Boiled Ground Beef ================== Boiling ground beef is a great way to to preserve flavor and delicious juiciness. This process requires a bit more time, but it's totally worth it. __Ingredients__ * 2 pounds lean ground beef * 1 teaspoon salt * 1 teaspoon chili powder * 2 teaspoons cumin * 1 teaspoon garlic powder * 1 onion, minced * enough water to completely cover the meat _(Beef broth also works well!)_ __Directions__ Place all ingredients in a large pan over high heat. Bring to boil. Turn down to medium/medium low heat and simmer for 1 hour. Use a potato masher to break apart the meat. Strain away any leftover liquid. If you are making this ahead of time you can place the leftover liquid in the fridge to harden the grease. Spoon off any hardened grease and add a little liquid back to the meat if you are reheating it. --- _(Credit belongs to my wife, Jamie. See the full recipe [here](http://www.jamies-recipes.com/2012/11/mexican-ground-beef/).)_
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Lettuce (Traditional; US) ====================== In a traditional American taco, lettuce serves to add extra crunch and coolness. Favor the bulkier lettuces over leafier fare such as Bibb lettuces or mesclun. * Iceberg Lettuce (shredded) * Romaine Lettuce (shredded; maintain the stalks) tags: vegetarian, vegan
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# Lime Cut a lime into quarters or eights and squeeze juice onto any taco. *You may omit this ingredient when limes are out of season.* tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Charlie Loyd
Zaatar ====== _A.k.a. za‘tar, za’atar, zattr, etc._ Zaatar is a thyme-based Middle Eastern seasoning that adapts well to tacos. It has a pleasantly dry, faintly sour/bitter flavor. It goes well on savory bases like squash and lamb, and combines with other sour seasonings like lemon juice and radish. There are many kinds of zaatar, some quite different; this recipe is representative, not definitive. * 4 units thyme * 2 units oregano * 2 units sesame seeds * 0–1 unit salt * 1 unit sumac (to be found at a Lebanese or Syrian market, or at a yuppie grocery; in a pinch, lemon zest can substitute) * Other herbs to taste: fennel pollen, marjoram, cumin, etc. * Optional: trace olive oil or lemon juice as a binder (but not if you plan to store it) Toast the sesame seeds. Grind all ingredients together using any method, stopping when the mixture is not too fine to pick up by pinching. May be added to meat during cooking, or sprinkled over a finshied taco. The latest theories have not ruled out the possibility of a zaatar mole. 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.