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onion with Tomatoes (Traditional; US), garnished with Cranberry Salsa topped off with Homemade Sriracha and wrapped in delicious naan

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onion ======== An onion is typically cut up and then tossed into a skillet or something else to heat it. Olive oil is nice. They can be grilled or caramelized as well.
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Tomatoes (Traditional; US) ====================== Adding a bit of coolness and moisture, tomatoes are a staple ingredient of the American taco. The better the tomato the more flavor they will impart, but even a sub-sandard grocery store tomato has a place in a traditional taco. * Tomatoes (diced) * Cherry Tomatoes (quartered) * Grape Tomatoes (sliced) tags: vegetarian
Contributed by sinker, Ross Donaldson
Cranberry Salsa =============== Ingredients ------------ * 1 bag cranberries * 1 cup water * 3/4 cup sugar * half a small white onion (chopped) * 1 jalepeño, chopped small (remove seeds & wash for less heat) * 1 bunch cilantro (cut up) * 1 lime Directions ----------- 1. In a saucepan, get your water and sugar boiling, then add the cranberries. Boil until the cranberries pop (5-10 minutes), then take off heat, drain, and cool. They'll be slightly jelly-like, but you don't want them to disintegrate entirely, so watch them closely. 2. While the cranberries are cooling, chop your white onion, your jalepeño and cilantro. 3. Once your berries are cool, they'll probably have turned gooey. If there is still a bunch of water, drain it. But it's probably turned to jelly. 4. Combine everything, and give a good squeeze of lime over the whole thing. As you combine, you'll notice that the cranberries just give up their shape entirely. Also: Don't wear your finest clothing when you do this--this shit _stains_. 5. Make adjustments based on taste here. Your main variables are: * Sweet vs tangy. Default right now is tangy. Add more sugar for sweet. * Battling the overwhelmingness of the cranberries. You've got two things going with the cranberries here: flavor and texture. More onion will add more crunch to the whole thing, and help boost up the salsa-ness. Jalepeño is your heat adjustment--seeds are your friend. But the Cilantro is your big mover here: it helps to round out the sharpness of the cranberry. Lime also helps bring down the cranberry overload. Orange Cranberry Salsa Holographic Varient Cover ------------------------------------------------ * Go with half a cup of OJ and half a cup of water to boil your berries in. * Compliment the lime juice with a fresh squeezed orange and then *zest* that motherfucker right into the salsa 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
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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.