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Chopped Steak with Drunken Green Beans, garnished with Guacamole topped off with Universal Taco Seasoning and wrapped in delicious naan

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Contributed by Brian Mount, sinker, Jake Spurlock
Chopped Steak ============= I like all kinds of steak tacos, but lately have been into cubed up steak tacos that are allowed to marinate a little bit in some salsa verde and other spices. Here's the ones I made tonight: * 1lb rib eye steak, cubed into ~1" cubes * Salsa verde, your choice, about 2-3 Tbs * Pinch or two of mexican oregano * A few healthy sprinkles of chili powder Cube up your steak, mix everything together, cover and let sit for a half hour or so. When everything else is ready to go, pan-fry (or, skewer and grill if you're feeling ambitious), until cooked to your chosen meat level.
Contributed by Brian Mount, sinker, Jake Spurlock, Jesse von Doom
Drunken Green Beans =================== Green beans are fine. Green beans cooked in beer are better. Maybe even the best. * 1 Surly fist full of green beans * half a beer * quarter cup vegetable broth * 2 cloves garlic * 1 Tbsp olive oil * some salt, whatever First peel and dice the garlic and sauté it in the olive oil. Before it gets all burned and ruined, add the beer and vegetable broth. As the liquid comes to a boil, cut the green beans up. Add the green beans and a pinch of salt and let them simmer for about five minutes. If you like your beans on the softer side you can let it go a little longer. But the trick is to pull them right after the color starts to turn and you've just made a delicious addition to any taco. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Ryan Sholin
Guacamole ========= This is pretty canonical stuff right here. * 1-2 ripe Hass avocados * half a lime * a clove or two of chopped garlic * some chopped white or yellow onion * salt * pepper * dry cayenne or red chile pepper powder * a jalapeño, if that's your thing * a small chopped tomato * a handful of chopped cilantro Look, here's how this works: First, you squeeze the lime juice into your nice little ceramic bowl. Then you add the garlic, onion, spices, peppers if you're heating it up, and then **walk away**. Seriously, walk away for a minute. Crack open a nice Negra Modelo and use a wedge of the other half of the lime in it. Back in your bowl, let the strong stuff marinate in that lime juice for a few minutes. It's cooking. OK, now that you're back, mix in the rest of the non-avocado ingredients. If you have a pestle, now's it's time to shine. If not, use a small wooden spoon, or failing all else, a fork, you miserable lout. Mash up everything but the avocado. Get it pasty if you can. Squish it all up. Now you can add your avocado or two, dude. I usually go with about 1.5 avos to condiment tacos or taco-like structures for four humans of varying sizes. Just in case no one ever taught you how to deal with an avocado correctly, here's a quick lesson: * Cut it in half, longways. * Smack the pit with the sharp edge of your knife and give it a sensible 90-degree twist. * Voila, the avocado pit is on your knife. * Dispose of it, unless you're not going to finish all that guac now, in which case, hang onto it and put it in the bowl with the guac before you put it in the fridge. * Now that your knife is free, use it to carve long slices into the flesh of your avocado, one half at a time. Cross-hatch that sucker a bit. Don't cut through the flesh. * Finally, get your avocado half above your nice bowl full of deliciousness, and use the skin to gently push your nice slices into the spicy soup below. Turn it inside-out, if you must, but know that you can minimize the amount of avocado that gets all over your hands if you do this just right. To finish up your guacamole, mash your avocado up a bit and gently mix it into the magical citric-spice-tomato concoction. We're done here. _Thanks to [The Awl](http://www.theawl.com/2010/02/half-baked-guacamole-by-the-ceviche-method) for limited inspiration regarding the limey and drinky parts._ 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
naan ===================== Naan bread can be purchased or made. It is easier to buy it at a store. Naan bread is a flatbread that tends to be fluffy and easy to tear apart.