[{"name":"Asian Style Tacos","slug":"asian_style_tacos","recipe":"If you like a lighter asian style taco with no cheese, give this one a try.\n\n* Using the [asian marinade](../base_layers/asian_marinade.md), prepare some tofu or sliced pork\n* Make some guacamole (add in a teaspoon of sesame oil and toasted sesame seeds to your recipe)\n* Top with [asian picked veggies](../condiments/asian_pickled_vegetables.md)\n* And [cabbage slaw](../condiments/asian_cabbage.md)\n* __NOM__","recipe_text":"If you like a lighter asian style taco with no cheese, give this one a try.\n\nUsing the asian marinade, prepare some tofu or sliced pork\nMake some guacamole (add in a teaspoon of sesame oil and toasted sesame seeds to your recipe)\nTop with asian picked veggies\nAnd cabbage slaw\nNOM","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/asian_style_tacos.md","bases":[{"name":"Asian Style Tofu or Pork Marinade","slug":"asian_marinade","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/asian_marinade.md","recipe":"For marinade mix:\n\n* quarter cup lime juice\n* quarter cup soy sauce\n* quarter cup toasted sesame oil\n* two cloves of garlic, chopped\n* 3 teaspoons cumin\n* 1 teaspoon paprika\n* Some chopped cilantro\n\nMix with sliced tofu or pork, marinate for 30 minutes and quickly sauté.","seasoning":null,"tags":["vegetarian"],"recipe_text":"For marinade mix:\n\nquarter cup lime juice\nquarter cup soy sauce\nquarter cup toasted sesame oil\ntwo cloves of garlic, chopped\n3 teaspoons cumin\n1 teaspoon paprika\nSome chopped cilantro\n\nMix with sliced tofu or pork, marinate for 30 minutes and quickly sauté."}],"condiments":[{"name":"Asian Pickled Vegetables","slug":"asian_pickled_vegetables","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/pickled_vegetables.md","recipe":"__Whisk:__\n\n* 1/4 cup rice vinegar\n* 2 teaspoons sugar\n* 1 teaspoon soy sauce\n* 1 teaspoon fish sauce\n* Some red pepper flakes\n\n__Then toss in some sliced vegetables. Suggestions include:__\n\n* cucumbers\n* carrots\n* onions\n* radishes\n\nMix, cover and chill in fridge for at least 30 minutes before using.","tags":[],"recipe_text":"Whisk:\n\n1/4 cup rice vinegar\n2 teaspoons sugar\n1 teaspoon soy sauce\n1 teaspoon fish sauce\nSome red pepper flakes\n\nThen toss in some sliced vegetables. Suggestions include:\n\ncucumbers\ncarrots\nonions\nradishes\n\nMix, cover and chill in fridge for at least 30 minutes before using."},{"name":"Asian Cabbage Slaw","slug":"asian_cabbage_slaw","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/asian_cabbage.md","recipe":"Add this to [Asian Style Tacos](/full_tacos/asian_style_tacos.md) for a taste sensation.\n\nIngredients\n-----------\n\nFor the dressing:\n\n* 1 lime, juiced\n* 2 Tbs Rice vinegar\n* 2 tsp sugar\n* 1 Tbs toasted sesame oil\n* 1 Tbs olive oil\n* a squirt or two of sriracha\n* pinch of salt\n\nFor the slaw:\n\n* 1/2 head cabbage, chopped thin (slaw style)\n* 2 spring onions (scallions), chopped.\n* some cilantro, chopped up, to taste\n\nDirections\n----------\n\n1. Combine all the dressing ingredients in a big bowl, whirl them together until the sugar dissolves. Adjust the amount of sriracha in there to the heat you want your dressing to be.\n\n2. Toss the chopped cabbage, onions, and cilantro in with the dressing.\n\n3. Mix until everything is lightly dressed.\n\nYAY EVERYTHING.","tags":["vegetarian","vegan"],"recipe_text":"Add this to Asian Style Tacos for a taste sensation.\n\nIngredients\n\nFor the dressing:\n\n1 lime, juiced\n2 Tbs Rice vinegar\n2 tsp sugar\n1 Tbs toasted sesame oil\n1 Tbs olive oil\na squirt or two of sriracha\npinch of salt\n\nFor the slaw:\n\n1/2 head cabbage, chopped thin (slaw style)\n2 spring onions (scallions), chopped.\nsome cilantro, chopped up, to taste\n\nDirections\n\nCombine all the dressing ingredients in a big bowl, whirl them together until the sugar dissolves. Adjust the amount of sriracha in there to the heat you want your dressing to be.\n\n\nToss the chopped cabbage, onions, and cilantro in with the dressing.\n\n\nMix until everything is lightly dressed.\n\nYAY EVERYTHING."}],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Baja Fish Tacos","slug":"baja_fish_tacos","recipe":"In [Baja, Mexico](http://en.wikipedia.org/wiki/Baja_California_peninsula) you'll find carts by the side of the road serving fresh, delicious fish tacos. There is nothing else like it in the world but this recipe will get you close if you can find fish fresh enough.\n\n__Ingredients__\n\n* [Baja white sauce](../condiments/baja_white_sauce.md).\n* [Baja beer battered fish](../base_layers/baja_beer_batter.md).\n* 2 cups shredded cabbage, chopped fine\n* 1/4 cup cilantro, chopped fine\n* Lime for squeezing\n* 8 Corn tortillas\n* 1/2 cup Canola oil\n\n__Instructions__\n\n* Steam a tortilla\n* Spread white sauce all over it\n* Add some fish\n* Add cabbage, cilantro, and a squeeze of lime\n* Repeat\n\nMakes 8 tacos","recipe_text":"In Baja, Mexico you'll find carts by the side of the road serving fresh, delicious fish tacos. There is nothing else like it in the world but this recipe will get you close if you can find fish fresh enough.\n\nIngredients\n\nBaja white sauce.\nBaja beer battered fish.\n2 cups shredded cabbage, chopped fine\n1/4 cup cilantro, chopped fine\nLime for squeezing\n8 Corn tortillas\n1/2 cup Canola oil\n\nInstructions\n\nSteam a tortilla\nSpread white sauce all over it\nAdd some fish\nAdd cabbage, cilantro, and a squeeze of lime\nRepeat\n\nMakes 8 tacos","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/baja_fish_tacos.md","bases":[],"condiments":[{"name":"Baja White Sauce","slug":"baja_white_sauce","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/baja_white_sauce.md","recipe":"This is a traditional white sauce for [Baja fish tacos](../full_tacos/baja_fish_tacos.md).\n\n* 1/4 cup mayo\n* 2 tbsp sour cream\n* 1 tbsp lime juice\n* 1/4 tsp celery salt (or garlic salt, etc)\n\nMix, and refrigerate for an hour if possible.","tags":[],"recipe_text":"This is a traditional white sauce for Baja fish tacos.\n\n1/4 cup mayo\n2 tbsp sour cream\n1 tbsp lime juice\n1/4 tsp celery salt (or garlic salt, etc)\n\nMix, and refrigerate for an hour if possible."}],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Black Bean, Potato, and Onion Tacos","slug":"black_bean_potato_and_onion_tacos","recipe":"Vegetarian; vegan if you omit the cheese\n-----------------------------------------\n\n* 1 recipe [Garlic Black Beans](/base_layers/garlic_black_beans.md) (broth left slightly soupy)\n* Potatoes, peeled and sliced into rounds (best results with baby yellow, red, or purple/blue potatoes if you can get them)\n* Large Onion, cut in half and sliced into half-moons\n* Vegetable oil of your choice\n* Salty cheese of your choice (cotija ftw)\n\n1. Heat two tablespoons vegetable oil in large skillet over medium heat.\n2. Once olive oil begins to shimmer, add onions. \n3. When onions start becoming translucent, turn the heat down a tiny bit and saute them until they turn very slightly brown on the edges. \n4. Add the peeled and sliced potato rounds and saute them along with the onions until the potatoes are fork-tender.\n5. Add the garlic black beans and simmer until any bean broth is incorporated into the potato/onion mix.\n6. Let cool a little bit before serving, potatoes retain heat really really well. \n\nServe on corn or flour tortillas. Hard or soft shell, doesn't matter. Sprinkle on salty cheese as desired.","recipe_text":"Vegetarian; vegan if you omit the cheese\n\n1 recipe Garlic Black Beans (broth left slightly soupy)\nPotatoes, peeled and sliced into rounds (best results with baby yellow, red, or purple/blue potatoes if you can get them)\nLarge Onion, cut in half and sliced into half-moons\nVegetable oil of your choice\nSalty cheese of your choice (cotija ftw)\n\nHeat two tablespoons vegetable oil in large skillet over medium heat.\nOnce olive oil begins to shimmer, add onions. \nWhen onions start becoming translucent, turn the heat down a tiny bit and saute them until they turn very slightly brown on the edges. \nAdd the peeled and sliced potato rounds and saute them along with the onions until the potatoes are fork-tender.\nAdd the garlic black beans and simmer until any bean broth is incorporated into the potato/onion mix.\nLet cool a little bit before serving, potatoes retain heat really really well.\n\nServe on corn or flour tortillas. Hard or soft shell, doesn't matter. Sprinkle on salty cheese as desired.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/black_bean_potato_onion_tacos.md","bases":[{"name":"Garlic Black Beans","slug":"garlic_black_beans","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/garlic_black_beans.md","recipe":"* Can of plain black beans\n* 3 - 6 cloves of garlic chopped fine\n* Vegetable oil of your choice\n* Cumin\n* Cayenne or Chipotle pepper (optional)\n* Lemon juice (optional)\n\n1. Heat a tablespoon of olive oil in a saucepan over medium heat. \n2. When olive oil starts to shimmer, add the garlic and let it simmer for about 10 seconds.\n3. Add cumin and pepper (if wanted) and simmer for another 10 seconds.\n4. Pour in the entire can of beans, don't drain or rinse them.\n5. Simmer for about 15 minutes or until the bean broth has thickened to your liking. If the beans will be the main ingredient of your tacos, cook until the beans are just about totally dry. If you're using them in a mixture (like the [Black Bean, Potato, and Onion Tacos](/full_tacos/black_bean_potato_onion_tacos.md) ), let the broth stay a little bit runny.\n6. Add a squeeze or two of lemon juice if you like.","seasoning":null,"tags":["vegetarian","vegan"],"recipe_text":"Can of plain black beans\n3 - 6 cloves of garlic chopped fine\nVegetable oil of your choice\nCumin\nCayenne or Chipotle pepper (optional)\nLemon juice (optional)\n\nHeat a tablespoon of olive oil in a saucepan over medium heat. \nWhen olive oil starts to shimmer, add the garlic and let it simmer for about 10 seconds.\nAdd cumin and pepper (if wanted) and simmer for another 10 seconds.\nPour in the entire can of beans, don't drain or rinse them.\nSimmer for about 15 minutes or until the bean broth has thickened to your liking. If the beans will be the main ingredient of your tacos, cook until the beans are just about totally dry. If you're using them in a mixture (like the Black Bean, Potato, and Onion Tacos ), let the broth stay a little bit runny.\nAdd a squeeze or two of lemon juice if you like."}],"condiments":[],"mixins":[],"seasonings":[],"shell":null,"tags":["vegetarian","vegan"]},{"name":"Chicken Verde, Corn and Black Bean Tacos with Pico de Gallo and Salsa de Aguacate","slug":"chicken_corn_aguacate","recipe":"These are great tacos--full of a bunch of really wonderful, subtle, and complementary flavors that build into something just immensely eatable. \n\nTaco Objects to Assemble\n------------------------\n\n* [Slow-Cooked Salsa Verde Chicken](/base_layers/slow_cooked_salsa_verde_chicken.md)\n* [Corn & Blackbeans](/base_layers/corn_blackbean.md)\n* [Phoning it in Pico de Gallo](/condiments/Pico_de_gallo.md)\n* [Salsa de Aguacate](/condiments/salsa_de_aguacate.md)\n\nDirections\n----------\n\n1. Get that chicken into your slow cooker nice and early.\n2. Make everything else as the day progresses.\n3. Assemble everything on a table.\n4. Build your tacos and eat.\n5. Feel incredibly full and happy.","recipe_text":"These are great tacos--full of a bunch of really wonderful, subtle, and complementary flavors that build into something just immensely eatable. \n\nTaco Objects to Assemble\n\nSlow-Cooked Salsa Verde Chicken\nCorn & Blackbeans\nPhoning it in Pico de Gallo\nSalsa de Aguacate\n\nDirections\n\nGet that chicken into your slow cooker nice and early.\nMake everything else as the day progresses.\nAssemble everything on a table.\nBuild your tacos and eat.\nFeel incredibly full and happy.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/chicken_corn_aguacate.md","bases":[],"condiments":[{"name":"Pico de Gallo","slug":"pico_de_gallo","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/Pico_de_gallo.md","recipe":"_Super Quick & Easy Pico_\n\n\n* 1 pint grape tomatoes, quartered (make your kids do this part)\n* 3 tablespoons finely chopped white onion\n* Coarse salt\n* Squeeze of lime\n* As many finely chopped red (or green) jalapeños as you want (optional)\n\nCombine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime.\n\nReserve 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"],"recipe_text":"Super Quick & Easy Pico\n\n1 pint grape tomatoes, quartered (make your kids do this part)\n3 tablespoons finely chopped white onion\nCoarse salt\nSqueeze of lime\nAs many finely chopped red (or green) jalapeños as you want (optional)\n\nCombine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime.\n\nReserve some of this mixture for kids, and then add as much jalapeño as you like to the remaining mixture for the non wimps."},{"name":"Salsa de Aguacate","slug":"salsa_de_aguacate","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/salsa_de_aguacate.md","recipe":"This is the traditional green sauce served from a Mexican taco cart. Very popular with Tacos al Pastór or Tacos de Canasta, it is a creamy, green sauce. It has avacado, but it by no means a guacamole. Usually available with other taco cart staples such as: sliced radishes, spicy salsa roja, fresh cilantro, and fresh limes.\n\n* 1/2 Kilo of Green Tomatillos (~1lb.)\n* 2 green Serrano peppers (optional for heat)\n* 1 avocado\n* 2 limes\n* 1/2 cup crema (Mexican sour cream, thinner and sweeter than standard sour cream)\n\nCook the tomatillos and peppers in a pot with water until soft. Drain the water out and let cool.\n\nPut tomatillos, peppers, salt, lime-juice, crema, and avacado (shelled and pitted) in blender. With lid on, blend until completely mixed and liquid consistency. Salsa should be the consistency of crema, liquid, yet slightly viscous.\n\nPour over your tacos liberally. Refrigerate between uses.","tags":["vegetarian"],"recipe_text":"This is the traditional green sauce served from a Mexican taco cart. Very popular with Tacos al Pastór or Tacos de Canasta, it is a creamy, green sauce. It has avacado, but it by no means a guacamole. Usually available with other taco cart staples such as: sliced radishes, spicy salsa roja, fresh cilantro, and fresh limes.\n\n1/2 Kilo of Green Tomatillos (~1lb.)\n2 green Serrano peppers (optional for heat)\n1 avocado\n2 limes\n1/2 cup crema (Mexican sour cream, thinner and sweeter than standard sour cream)\n\nCook the tomatillos and peppers in a pot with water until soft. Drain the water out and let cool.\n\nPut tomatillos, peppers, salt, lime-juice, crema, and avacado (shelled and pitted) in blender. With lid on, blend until completely mixed and liquid consistency. Salsa should be the consistency of crema, liquid, yet slightly viscous.\n\nPour over your tacos liberally. Refrigerate between uses."}],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Chorizo, Sweet Potato and Apple Tacos with Chipotle Sauce","slug":"chorizo_sweet_potato_and_apple_tacos_with_chipotle_sauce","recipe":"* [Chorizo](/base_layers/chorizo.md)\n* [Sweet Potato and Apple Hash](/mixins/sweet_potato_and_apple_hash.md)\n* [Chipotlé Sauce](/condiments/chipotle_sauce.md)\n\n---\nCan't wait to try these...","recipe_text":"Chorizo\nSweet Potato and Apple Hash\nChipotlé Sauce\n\n\nCan't wait to try these...","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/chorizo_sweet_potato_and_apple_tacos.md","bases":[{"name":"Chorizo","slug":"chorizo","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/chorizo.md","recipe":"_Adapted from [Aredridel's Lightly Seasoned Beef](aredridel_lightly_seasoned_beef.md)_\n\n* 20 oz chorizo\n* 20 g black cumin seed, ground\n* 2 cloves garlic\n* 15 ml white wine\n* 4 g salt if wine is unsalted\n* 1/2 small white onion, diced\n* Oil to coat the pan\n\n__Directions__\n\n1. Heat oil in the pan.\n2. Add in onions, stirring occasionally until onions become translucent.\n3. Toss in the garlic, and the chorizo on top of that.\n4. Add the cumin. Brown the chorizo.\n5. Use the splash of wine to loosen anything stuck to the pan.\n\nPerfect, lightly seasoned taco meat.","seasoning":null,"tags":[],"recipe_text":"Adapted from Aredridel's Lightly Seasoned Beef\n\n20 oz chorizo\n20 g black cumin seed, ground\n2 cloves garlic\n15 ml white wine\n4 g salt if wine is unsalted\n1/2 small white onion, diced\nOil to coat the pan\n\nDirections\n\nHeat oil in the pan.\nAdd in onions, stirring occasionally until onions become translucent.\nToss in the garlic, and the chorizo on top of that.\nAdd the cumin. Brown the chorizo.\nUse the splash of wine to loosen anything stuck to the pan.\n\nPerfect, lightly seasoned taco meat."}],"condiments":[],"mixins":[{"name":"Sweet Potato and Apple Hash","slug":"sweet_potato_and_apple_hash","url":"https://github.com/dansinker/tacofancy/blob/master/mixins/sweet_potato_and_apple_hash.md","recipe":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n* 2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n* 1 Small apple\n* One can diced green chilis\n* A couple pinches of chili powder\n* A squeeze of honey\n* Pat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned. ","tags":["vegetarian"],"recipe_text":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n1 Small apple\nOne can diced green chilis\nA couple pinches of chili powder\nA squeeze of honey\nPat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned."}],"seasonings":[],"shell":null,"tags":[]},{"name":"Fish Tacos","slug":"fish_tacos","recipe":"Fish tacos tend to operate a little differently than other meat tacos. To execute them effectively, you'll want to assemble:\n\n1. Your tortillas - corn are acceptable, flour can be acceptable if you're a bad person.\n2. Your fish. Recipes can cover [traditional fried](/base_layers/battered_catfish.md) or [oven fried](/base_layers/baked_tilapia.md)\n3. [Acceptable options for vegetables](/mixins/veg_for_fish_tacos.md)\n4. Sauce, like [chipotle sauce](/condiments/chipotle_sauce.md)\n5. Siracha or other hot sauce\n6. Avocado or Guacamole\n\nWarm taco shells and assemble tacos. Double shelling is more than acceptable.","recipe_text":"Fish tacos tend to operate a little differently than other meat tacos. To execute them effectively, you'll want to assemble:\n\nYour tortillas - corn are acceptable, flour can be acceptable if you're a bad person.\nYour fish. Recipes can cover traditional fried or oven fried\nAcceptable options for vegetables\nSauce, like chipotle sauce\nSiracha or other hot sauce\nAvocado or Guacamole\n\nWarm taco shells and assemble tacos. Double shelling is more than acceptable.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/fish_tacos.md","bases":[],"condiments":[],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Morrocoan Lamb Tacos","slug":"morrocoan_lamb_tacos","recipe":"I make a variation of this as meatballs, but the seasoning and flavors are pretty unique.\n\nBase: [Morrocoan Lamb](/base_layers/morrocoan_lamb.md)\n\nOn top:\n* Chopped onion\n* Green olives\n* Golden raisins\n\nAdd a sauce of chopped mint and tomato.","recipe_text":"I make a variation of this as meatballs, but the seasoning and flavors are pretty unique.\n\nBase: Morrocoan Lamb\n\nOn top:\n\nChopped onion\nGreen olives\nGolden raisins\n\nAdd a sauce of chopped mint and tomato.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/moroccan_lamb_taco.md","bases":[],"condiments":[],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Pulled Pork, Chard, and Pickled Onion Tacos","slug":"pulled_pork_chard_and_pickled_onion_tacos","recipe":"You'll need the following taco objects:\n\n* [Pulled Pork](/base_layers/crock_pot_pulled_pork.md)\n* [Swiss Chard](/base_layers/swiss_chard.md)\n* [Pickled Onions](/condiments/pickled_red_onions.md)\n\nCombine these on a corn tortilla, add a dollop of sour cream and sriracha. Uh-mazing.","recipe_text":"You'll need the following taco objects:\n\nPulled Pork\nSwiss Chard\nPickled Onions\n\nCombine these on a corn tortilla, add a dollop of sour cream and sriracha. Uh-mazing.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/pork_chard_onion.md","bases":[],"condiments":[{"name":"Pickled Red Onions","slug":"pickled_red_onions","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/pickled_red_onions.md","recipe":"My wife made this recipe up, after eating something similar, but if you are making brisket tacos, it is the most wonderful accessory:\n\n__Ingredients__\n\n* Vinegar\n* 2 chopped red onions\n* 1 tablespoon of sugar\n* a dash of chili powder\n\nChop the red onions into rings and put them into a container of vinegar. Add the sugar and store the mixture in your refrigerator to marinate and pickle, the longer the better.\n\nPick out the rings and place them on your brisket taco. Eat.\n\nVariations\n----------\n\nPickled onions are a favorite in the Von Doom house, too. [@littlewhirl](http://twitter.com/littlewhirl) played around with a similar starting point and we use this brine instead:\n\n* 1/2 cup apple cider vinegar\n* 1 T Sugar (I usually use coconut palm sugar because I'm a hippie I guess)\n* Water\n* 1 1/2 tsp salt\n* 1 sprig fresh oregano and/or cilantro (optional)\n\nSlice 1 red onion on a mandolin (WORTH IT). In a bowl melt the sugar and salt with some warm/hot water. Add vinegar and 1c of filtered water.\nAdd in onion, top off w/ water so that the onion is just covered.\nVERY IMPORTANT: Let sit at room temp for at least an hour. Trust me.\n\nThe apple cider vinegar is a tangier but also more subtle, keeping more of the onion flavor there. And using a partial salt water brine lets it work nice for quick pickles, but also for slightly longer engagements. Leading to the most important aspect:\n\nPICKLE ALL THE THINGS\n---------------------\n\nSeriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots. Of. Pickles.\n\n* __Cabbage__ — red or green work. You only need an hour or so (like onions)\n* __Jalepeños__ — seriously GTFO these are good. Add dill for a twist. Add parboiled carrots if you want to cut the spice\n* __Greenbeans__ — because greenbeans are goddam delicious\n* __Toy cars — kid with an attitude? Pickle their favorite toy car. Let's see them try to cop a tude when their matchbox cars are soggy and briney\n* __Cauliflower__ — personal favorite. Pickles in an hour, super delicious\n* __Baby corn__ — baby corn is gross, but if you pickle it you can make jokes about how big all the other things you pickled are","tags":["vegetarian","vegan"],"recipe_text":"My wife made this recipe up, after eating something similar, but if you are making brisket tacos, it is the most wonderful accessory:\n\nIngredients\n\nVinegar\n2 chopped red onions\n1 tablespoon of sugar\na dash of chili powder\n\nChop the red onions into rings and put them into a container of vinegar. Add the sugar and store the mixture in your refrigerator to marinate and pickle, the longer the better.\n\nPick out the rings and place them on your brisket taco. Eat.\n\nVariations\n\nPickled onions are a favorite in the Von Doom house, too. @littlewhirl played around with a similar starting point and we use this brine instead:\n\n1/2 cup apple cider vinegar\n1 T Sugar (I usually use coconut palm sugar because I'm a hippie I guess)\nWater\n1 1/2 tsp salt\n1 sprig fresh oregano and/or cilantro (optional)\n\nSlice 1 red onion on a mandolin (WORTH IT). In a bowl melt the sugar and salt with some warm/hot water. Add vinegar and 1c of filtered water.\nAdd in onion, top off w/ water so that the onion is just covered.\nVERY IMPORTANT: Let sit at room temp for at least an hour. Trust me.\n\nThe apple cider vinegar is a tangier but also more subtle, keeping more of the onion flavor there. And using a partial salt water brine lets it work nice for quick pickles, but also for slightly longer engagements. Leading to the most important aspect:\n\nPICKLE ALL THE THINGS\n\nSeriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots. Of. Pickles.\n\nCabbage — red or green work. You only need an hour or so (like onions)\nJalepeños — seriously GTFO these are good. Add dill for a twist. Add parboiled carrots if you want to cut the spice\nGreenbeans — because greenbeans are goddam delicious\n__Toy cars — kid with an attitude? Pickle their favorite toy car. Let's see them try to cop a tude when their matchbox cars are soggy and briney\nCauliflower — personal favorite. Pickles in an hour, super delicious\nBaby corn — baby corn is gross, but if you pickle it you can make jokes about how big all the other things you pickled are"}],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Steak, Sweet Potato and Apple Tacos","slug":"steak_sweet_potato_and_apple_tacos","recipe":"It was a cold, wet November night tonight and I wanted a good warm taco that had a little bit of a taste of fall to it. Sweet-potato is one of my go-to taco ingredients, and on a whim, I cut up an apple and added it in. OHMYGOD, that was a good move. This taco contains the following:\n\n* [Chopped Steak](/base_layers/chopped_steak.md)\n* [Sweet Potato and Apple Hash](/mixins/sweet_potato_and_apple_hash.md)\n* Guacamole\n* Tomatoes\n* Sour Cream\n* Sriracha\n\nThey were really good.","recipe_text":"It was a cold, wet November night tonight and I wanted a good warm taco that had a little bit of a taste of fall to it. Sweet-potato is one of my go-to taco ingredients, and on a whim, I cut up an apple and added it in. OHMYGOD, that was a good move. This taco contains the following:\n\nChopped Steak\nSweet Potato and Apple Hash\nGuacamole\nTomatoes\nSour Cream\nSriracha\n\nThey were really good.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/steak_sweet_potato_and_apple_tacos.md","bases":[{"name":"Chopped Steak","slug":"chopped_steak","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/chopped_steak.md","recipe":"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:\n\n* 1lb rib eye steak, cubed into ~1\" cubes\n* Salsa verde, your choice, about 2-3 Tbs\n* Pinch or two of mexican oregano\n* A few healthy sprinkles of chili powder\n\nCube up your steak, mix everything together, cover and let sit for a half hour or so.\n\nWhen everything else is ready to go, pan-fry (or, skewer and grill if you're feeling ambitious), until cooked to your chosen meat level.","seasoning":null,"tags":[],"recipe_text":"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:\n\n1lb rib eye steak, cubed into ~1\" cubes\nSalsa verde, your choice, about 2-3 Tbs\nPinch or two of mexican oregano\nA few healthy sprinkles of chili powder\n\nCube up your steak, mix everything together, cover and let sit for a half hour or so.\n\nWhen everything else is ready to go, pan-fry (or, skewer and grill if you're feeling ambitious), until cooked to your chosen meat level."}],"condiments":[],"mixins":[{"name":"Sweet Potato and Apple Hash","slug":"sweet_potato_and_apple_hash","url":"https://github.com/dansinker/tacofancy/blob/master/mixins/sweet_potato_and_apple_hash.md","recipe":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n* 2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n* 1 Small apple\n* One can diced green chilis\n* A couple pinches of chili powder\n* A squeeze of honey\n* Pat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned. ","tags":["vegetarian"],"recipe_text":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n1 Small apple\nOne can diced green chilis\nA couple pinches of chili powder\nA squeeze of honey\nPat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned."}],"seasonings":[],"shell":null,"tags":[]},{"name":"Swiss Chard Tacos","slug":"swiss_chard_tacos","recipe":"Got chard or another leafy green from your CSA? Now you can have tacos\n\nComponents:\n* [Cooked chard](/base_layers/swiss_chard.md)\n* 1 onion sliced thin\n* 1/2 cup of chicken broth\n* crumbled queso fresco or crema\n* salsa\n\nOf course, you could decide you want to add some grilled chicken or steak. Or you could _make it Monteiro_ and add tofu or other soy products.","recipe_text":"Got chard or another leafy green from your CSA? Now you can have tacos\n\nComponents:\n\nCooked chard\n1 onion sliced thin\n1/2 cup of chicken broth\ncrumbled queso fresco or crema\nsalsa\n\nOf course, you could decide you want to add some grilled chicken or steak. Or you could make it Monteiro and add tofu or other soy products.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/swiss_chard_tacos.md","bases":[{"name":"Swiss Chard","slug":"swiss_chard","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/swiss_chard.md","recipe":"This is actually a Rick Bayless recipe from his cookbook _Mexican Everyday_, but we've used it a fair amount on those days we feel like not eating meat but still want to have tacos.\n\n__Ingredients__\n\n* 1 bunch swiss or rainbow chard. Could also do spinach I guess. Probably not good with kale.\n* 1 onion sliced thin\n* 1/2 cup of chicken or vegetable broth\n\nSlice up the chard into small slices. In a large skillet, heat the oil on medium-high. Cook the onions until soft, plus some garlic and red pepper flakes if you want. Put the chard in the skillet, add the broth. Cover the pan and reduce the heat to medium-low and cook until the greens are wilted and almost tender (about 5 minutes). Uncover, bring heat back to medium high and cook until almost dry. Salt as necessary. Enjoy.","seasoning":null,"tags":["vegetarian"],"recipe_text":"This is actually a Rick Bayless recipe from his cookbook Mexican Everyday, but we've used it a fair amount on those days we feel like not eating meat but still want to have tacos.\n\nIngredients\n\n1 bunch swiss or rainbow chard. Could also do spinach I guess. Probably not good with kale.\n1 onion sliced thin\n1/2 cup of chicken or vegetable broth\n\nSlice up the chard into small slices. In a large skillet, heat the oil on medium-high. Cook the onions until soft, plus some garlic and red pepper flakes if you want. Put the chard in the skillet, add the broth. Cover the pan and reduce the heat to medium-low and cook until the greens are wilted and almost tender (about 5 minutes). Uncover, bring heat back to medium high and cook until almost dry. Salt as necessary. Enjoy."}],"condiments":[],"mixins":[],"seasonings":[],"shell":null,"tags":[]},{"name":"Thanksgiving Tacos","slug":"thanksgiving_tacos","recipe":"You know what would make Thanksgiving a lot better? If you tossed everything great about it into a taco. This recipe combines a few favorites from Tacofancy along with a [new riff](/condiments/cranberry_salsa.md) on a Thanksgiving-appropriate salsa. There's a 98% chance that these will be featured on my Thanksgiving day table (the 2% is I die before Thanksgiving).\n\nLet's do this\n-------------\n\nYou're going to need to prepare the following taco objects: \n\n* [@Deezthugs' Smokey Turkey](/base_layers/smokey_turkey.md)\n* [Sweet Potato and Apple Hash](/mixins/sweet_potato_and_apple_hash.md)\n* [Cranberry Salsa](/condiments/cranberry_salsa.md)\n* [Salsa de Aguacate](/condiments/salsa_de_aguacate.md)\n\nNotes\n-----\n\n* Give yourself plenty of time here, the [Smokey Turkey](/base_layers/smokey_turkey.md) recipe takes a while. Frankly, it ain't Thanksgiving if you're not spending most of your day in the kitchen getting this shit together. \n\n* The [Cranberry Salsa](/condiments/cranberry_salsa.md) is best assembled pretty close to eating. You can make the cranberries well ahead of time, but the longer this thing sits, the more it just tastes like cranberry sauce.\n\n* You can probably cut the size of the [Salsa de Aguacate](/condiments/salsa_de_aguacate.md) recipe by a third--the recipe makes a lot (then again, just means you've got toppings for another taco later in the week).\n\n* If you really want to make the day extra-special, make your own [Fresh Corn Tortillas] (/shells/Fresh_corn_tortillas.md)\n\n* THANKSGIVING POWER ACTIVATE","recipe_text":"You know what would make Thanksgiving a lot better? If you tossed everything great about it into a taco. This recipe combines a few favorites from Tacofancy along with a new riff on a Thanksgiving-appropriate salsa. There's a 98% chance that these will be featured on my Thanksgiving day table (the 2% is I die before Thanksgiving).\n\nLet's do this\n\nYou're going to need to prepare the following taco objects: \n\n@Deezthugs' Smokey Turkey\nSweet Potato and Apple Hash\nCranberry Salsa\nSalsa de Aguacate\n\nNotes\n\nGive yourself plenty of time here, the Smokey Turkey recipe takes a while. Frankly, it ain't Thanksgiving if you're not spending most of your day in the kitchen getting this shit together. \n\n\nThe Cranberry Salsa is best assembled pretty close to eating. You can make the cranberries well ahead of time, but the longer this thing sits, the more it just tastes like cranberry sauce.\n\n\nYou can probably cut the size of the Salsa de Aguacate recipe by a third--the recipe makes a lot (then again, just means you've got toppings for another taco later in the week).\n\n\nIf you really want to make the day extra-special, make your own [Fresh Corn Tortillas] (/shells/Fresh_corn_tortillas.md)\n\n\nTHANKSGIVING POWER ACTIVATE","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/thanksgiving_taco.md","bases":[],"condiments":[{"name":"Cranberry Salsa","slug":"cranberry_salsa","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/cranberry_salsa.md","recipe":"Ingredients\n------------\n* 1 bag cranberries\n* 1 cup water\n* 3/4 cup sugar\n* half a small white onion (chopped)\n* 1 jalepeño, chopped small (remove seeds & wash for less heat)\n* 1 bunch cilantro (cut up)\n* 1 lime\n\nDirections\n-----------\n1. 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.\n\n2. While the cranberries are cooling, chop your white onion, your jalepeño and cilantro.\n\n3. 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.\n\n4. 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_.\n\n5. Make adjustments based on taste here. Your main variables are:\n\t* Sweet vs tangy. Default right now is tangy. Add more sugar for sweet.\n\t* 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.\n\n\nOrange  Holographic Varient Cover\n------------------------------------------------\n\n* Go with half a cup of OJ and half a cup of water to boil your berries in.\n* Compliment the lime juice with a fresh squeezed orange and then *zest* that motherfucker right into the salsa","tags":["vegetarian","vegan"],"recipe_text":"Ingredients\n\n1 bag cranberries\n1 cup water\n3/4 cup sugar\nhalf a small white onion (chopped)\n1 jalepeño, chopped small (remove seeds & wash for less heat)\n1 bunch cilantro (cut up)\n1 lime\n\nDirections\n\nIn 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.\n\n\nWhile the cranberries are cooling, chop your white onion, your jalepeño and cilantro.\n\n\nOnce 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.\n\n\nCombine 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.\n\n\nMake adjustments based on taste here. Your main variables are:\n\nSweet vs tangy. Default right now is tangy. Add more sugar for sweet.\nBattling 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.\n\nOrange  Holographic Varient Cover\n\nGo with half a cup of OJ and half a cup of water to boil your berries in.\nCompliment the lime juice with a fresh squeezed orange and then zest that motherfucker right into the salsa"},{"name":"Salsa de Aguacate","slug":"salsa_de_aguacate","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/salsa_de_aguacate.md","recipe":"This is the traditional green sauce served from a Mexican taco cart. Very popular with Tacos al Pastór or Tacos de Canasta, it is a creamy, green sauce. It has avacado, but it by no means a guacamole. Usually available with other taco cart staples such as: sliced radishes, spicy salsa roja, fresh cilantro, and fresh limes.\n\n* 1/2 Kilo of Green Tomatillos (~1lb.)\n* 2 green Serrano peppers (optional for heat)\n* 1 avocado\n* 2 limes\n* 1/2 cup crema (Mexican sour cream, thinner and sweeter than standard sour cream)\n\nCook the tomatillos and peppers in a pot with water until soft. Drain the water out and let cool.\n\nPut tomatillos, peppers, salt, lime-juice, crema, and avacado (shelled and pitted) in blender. With lid on, blend until completely mixed and liquid consistency. Salsa should be the consistency of crema, liquid, yet slightly viscous.\n\nPour over your tacos liberally. Refrigerate between uses.","tags":["vegetarian"],"recipe_text":"This is the traditional green sauce served from a Mexican taco cart. Very popular with Tacos al Pastór or Tacos de Canasta, it is a creamy, green sauce. It has avacado, but it by no means a guacamole. Usually available with other taco cart staples such as: sliced radishes, spicy salsa roja, fresh cilantro, and fresh limes.\n\n1/2 Kilo of Green Tomatillos (~1lb.)\n2 green Serrano peppers (optional for heat)\n1 avocado\n2 limes\n1/2 cup crema (Mexican sour cream, thinner and sweeter than standard sour cream)\n\nCook the tomatillos and peppers in a pot with water until soft. Drain the water out and let cool.\n\nPut tomatillos, peppers, salt, lime-juice, crema, and avacado (shelled and pitted) in blender. With lid on, blend until completely mixed and liquid consistency. Salsa should be the consistency of crema, liquid, yet slightly viscous.\n\nPour over your tacos liberally. Refrigerate between uses."}],"mixins":[{"name":"Sweet Potato and Apple Hash","slug":"sweet_potato_and_apple_hash","url":"https://github.com/dansinker/tacofancy/blob/master/mixins/sweet_potato_and_apple_hash.md","recipe":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n* 2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n* 1 Small apple\n* One can diced green chilis\n* A couple pinches of chili powder\n* A squeeze of honey\n* Pat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned. ","tags":["vegetarian"],"recipe_text":"Sweet Potato and Apple Sweet potatoes are my go-to taco punch-up. I was going my normal route of making small (1/4\" or so) cubes of sweet potatoes when I thought: Hey, it's fall, I'm going to add an apple in there. Fuck yes.\n\n2 Small sweet potatoes (you'd be amazed how little sweet potato you need for tacos)\n1 Small apple\nOne can diced green chilis\nA couple pinches of chili powder\nA squeeze of honey\nPat o' butter\n\nMix this all into a pan, with about 1/4 cup of water, and boil it all up until the water goes away, toss in the butter, and continue to pan-fry until things get a little browned."}],"seasonings":[],"shell":null,"tags":[]},{"name":"Traditional American Taco","slug":"traditional_american_taco","recipe":"This is the configuration that many American children are surprised to grow up and discover is not Mexican in the least.\n\n* [Ground Beef](/base_layers/ground_beef_traditional_us.md)\n* [Hard Corn Shells](/shells/hard_corn_traditional_us.md)\n* [Cheese](/mixins/cheese_traditional_us.md)\n* [Tomatoes](/mixins/tomatoes_traditional_us.md)\n* [Lettuce](/mixins/lettuce_traditional_us.md)\n* Hot Sauce/Salsa (store bought is fine; for fresh alternatives check out the [Condiments](/condiments) list)\n\n_Optional_\n\n* [Guacamole (Simple)](/condiments/guacamole_simple.md)\n* [Sour Cream](/condiments/sour_cream.md)\n* [Black Olives](/condiments/black_olives.md)\n\n1. Cook the ground beef; heat the shells; chop the tomatoes; shred the cheese and lettuce. Stick a spoon in the salsa.\n2. Once everything's on the table, anything goes. Tradition holds that the meat goes first and the cheese goes on the meat (so as to promote melting).","recipe_text":"This is the configuration that many American children are surprised to grow up and discover is not Mexican in the least.\n\nGround Beef\nHard Corn Shells\nCheese\nTomatoes\nLettuce\nHot Sauce/Salsa (store bought is fine; for fresh alternatives check out the Condiments list)\n\nOptional\n\nGuacamole (Simple)\nSour Cream\nBlack Olives\n\nCook the ground beef; heat the shells; chop the tomatoes; shred the cheese and lettuce. Stick a spoon in the salsa.\nOnce everything's on the table, anything goes. Tradition holds that the meat goes first and the cheese goes on the meat (so as to promote melting).","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/traditional_american_taco.md","bases":[{"name":"Ground Beef (Traditional; US)","slug":"ground_beef_traditional_us","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/ground_beef_traditional_us.md","recipe":"The tranditional base for an American taco is ground beef, browsed in a skillet and seasoned.\n\n* 1lb Ground Beef\n\n1. Heat a skillet on the stovetop.\n2. Brown the ground beef for 8-10 minutes, or until it is thoroughly cooked, stirring frequently to avoid sticking or burning. (If you're not using a non-stick pan, which is preferred, use 1T oil to keep things loose.)\n3. Stir in seasonings.","seasoning":null,"tags":[],"recipe_text":"The tranditional base for an American taco is ground beef, browsed in a skillet and seasoned.\n\n1lb Ground Beef\n\nHeat a skillet on the stovetop.\nBrown the ground beef for 8-10 minutes, or until it is thoroughly cooked, stirring frequently to avoid sticking or burning. (If you're not using a non-stick pan, which is preferred, use 1T oil to keep things loose.)\nStir in seasonings."}],"condiments":[{"name":"Guacamole (Simple)","slug":"guacamole_simple","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/guacamole_simple.md","recipe":"If you're not in the mood to be fussy, this could be considered a minimum-viable guacamole recipe.\n\n* 2 ripe avocados\n* 2-4 limes, depending on juiciness, delivering 2-4T of lime juice\n* 1 diced tomato (seeded if it's a big one)\n* salt (to taste)\n* hot sauce (to taste; Frank's Red Hot is a standard, but go with what you like)\n\n1. Scoop the avocado meat into a bowl and mash them with a fork. Leave it a bit lumpy as we will do more stirring in a bit and we don't want to over-work them.\n2. Add the chopped tomato.\n3. Add the lime juice; hold some back for later adjustment).\n4. Add ½t salt.\n5. Add 2T hot sauce.\n6. Stir with the fork again.\n7. Taste.\n8. Adjust salt/lime/hot sauce as desired.\n\nThis recipe will support one average-size bag of chips, so adjust quantities based on expectations.","tags":["vegetarian"],"recipe_text":"If you're not in the mood to be fussy, this could be considered a minimum-viable guacamole recipe.\n\n2 ripe avocados\n2-4 limes, depending on juiciness, delivering 2-4T of lime juice\n1 diced tomato (seeded if it's a big one)\nsalt (to taste)\nhot sauce (to taste; Frank's Red Hot is a standard, but go with what you like)\n\nScoop the avocado meat into a bowl and mash them with a fork. Leave it a bit lumpy as we will do more stirring in a bit and we don't want to over-work them.\nAdd the chopped tomato.\nAdd the lime juice; hold some back for later adjustment).\nAdd ½t salt.\nAdd 2T hot sauce.\nStir with the fork again.\nTaste.\nAdjust salt/lime/hot sauce as desired.\n\nThis recipe will support one average-size bag of chips, so adjust quantities based on expectations."},{"name":"Black Olives","slug":"black_olives","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/black_olives.md","recipe":"Canned black olives add a sweet and cool meatiness to a traditional American taco.","tags":["vegetarian","vegan"],"recipe_text":"Canned black olives add a sweet and cool meatiness to a traditional American taco."}],"mixins":[{"name":"Lettuce (Traditional; US)","slug":"lettuce_traditional_us","url":"https://github.com/dansinker/tacofancy/blob/master/mixins/lettuce_traditional_us.md","recipe":"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.\n\n* Iceberg Lettuce (shredded)\n* Romaine Lettuce (shredded; maintain the stalks)","tags":["vegetarian","vegan"],"recipe_text":"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.\n\nIceberg Lettuce (shredded)\nRomaine Lettuce (shredded; maintain the stalks)"},{"name":"Tomatoes (Traditional; US)","slug":"tomatoes_traditional_us","url":"https://github.com/dansinker/tacofancy/blob/master/mixins/tomatoes_traditional_us.md","recipe":"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.\n\n* Tomatoes (diced)\n* Cherry Tomatoes (quartered)\n* Grape Tomatoes (sliced)","tags":["vegetarian"],"recipe_text":"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.\n\nTomatoes (diced)\nCherry Tomatoes (quartered)\nGrape Tomatoes (sliced)"}],"seasonings":[],"shell":null,"tags":[]},{"name":"Vegan Red Cabbage Tacos","slug":"vegan_red_cabbage_tacos","recipe":"1. Prepare [Red Cabbage Filling](/base_layers/red_cabbage.md)\n2. Prepare [Garlic Black Beans](/base_layers/garlic_black_beans.md)\n3. Serve in toasted corn tortillas, topped with optional veggies and a squeeze of lime.","recipe_text":"Prepare Red Cabbage Filling\nPrepare Garlic Black Beans\nServe in toasted corn tortillas, topped with optional veggies and a squeeze of lime.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/vegan_cabbage_tacos.md","bases":[{"name":"Garlic Black Beans","slug":"garlic_black_beans","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/garlic_black_beans.md","recipe":"* Can of plain black beans\n* 3 - 6 cloves of garlic chopped fine\n* Vegetable oil of your choice\n* Cumin\n* Cayenne or Chipotle pepper (optional)\n* Lemon juice (optional)\n\n1. Heat a tablespoon of olive oil in a saucepan over medium heat. \n2. When olive oil starts to shimmer, add the garlic and let it simmer for about 10 seconds.\n3. Add cumin and pepper (if wanted) and simmer for another 10 seconds.\n4. Pour in the entire can of beans, don't drain or rinse them.\n5. Simmer for about 15 minutes or until the bean broth has thickened to your liking. If the beans will be the main ingredient of your tacos, cook until the beans are just about totally dry. If you're using them in a mixture (like the [Black Bean, Potato, and Onion Tacos](/full_tacos/black_bean_potato_onion_tacos.md) ), let the broth stay a little bit runny.\n6. Add a squeeze or two of lemon juice if you like.","seasoning":null,"tags":["vegetarian","vegan"],"recipe_text":"Can of plain black beans\n3 - 6 cloves of garlic chopped fine\nVegetable oil of your choice\nCumin\nCayenne or Chipotle pepper (optional)\nLemon juice (optional)\n\nHeat a tablespoon of olive oil in a saucepan over medium heat. \nWhen olive oil starts to shimmer, add the garlic and let it simmer for about 10 seconds.\nAdd cumin and pepper (if wanted) and simmer for another 10 seconds.\nPour in the entire can of beans, don't drain or rinse them.\nSimmer for about 15 minutes or until the bean broth has thickened to your liking. If the beans will be the main ingredient of your tacos, cook until the beans are just about totally dry. If you're using them in a mixture (like the Black Bean, Potato, and Onion Tacos ), let the broth stay a little bit runny.\nAdd a squeeze or two of lemon juice if you like."}],"condiments":[],"mixins":[],"seasonings":[],"shell":null,"tags":["vegan"]},{"name":"Zucchini and Corn Tacos","slug":"zucchini_and_corn_tacos","recipe":"1. Prepare the [Zucchini & Corn Filling](/base_layers/zucchini_corn.md)\n2. Add optional salsa (tomatillo is best, like the [Simple Salsa Verde](/condiments/simple_salsa_verde.md))\n3. Serve in corn tortillas, topped with optional cheese (queso fresco if possible)","recipe_text":"Prepare the Zucchini & Corn Filling\nAdd optional salsa (tomatillo is best, like the Simple Salsa Verde)\nServe in corn tortillas, topped with optional cheese (queso fresco if possible)","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/zucchini_corn_tacos.md","bases":[],"condiments":[{"name":"Simple Salsa Verde","slug":"simple_salsa_verde","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/simple_salsa_verde.md","recipe":"I got this base recipe from a vegan friend. If you can't find one of these peppers, swap in another one!\n\n* 6 Average-sized tomatillos\n* 1 Poblano pepper\n* 1 Serrano pepper\n* 1 Jalapeno pepper\n* 1 Sweet red pepper\n* Juice of 1 or 2 fresh-squeezed limes (to taste)\n* Pinch or two kosher salt (to taste)\n\nYou're in charge of the heat here. For a milder salsa, remove all the ribs and seeds inside the peppers. For medium, leave in a few ribs, and for hot, go nuts. Rough chop the peppers and tomatillos, then throw into a blender or food processor with salt and lime juice. Pulse to desired consistency.\n\nAs with most salsas, this will taste better if you let it sit in the fridge for a few hours before eating. It's great on chips or drizzled over steak or pork tacos.","tags":["vegetarian","vegan"],"recipe_text":"I got this base recipe from a vegan friend. If you can't find one of these peppers, swap in another one!\n\n6 Average-sized tomatillos\n1 Poblano pepper\n1 Serrano pepper\n1 Jalapeno pepper\n1 Sweet red pepper\nJuice of 1 or 2 fresh-squeezed limes (to taste)\nPinch or two kosher salt (to taste)\n\nYou're in charge of the heat here. For a milder salsa, remove all the ribs and seeds inside the peppers. For medium, leave in a few ribs, and for hot, go nuts. Rough chop the peppers and tomatillos, then throw into a blender or food processor with salt and lime juice. Pulse to desired consistency.\n\nAs with most salsas, this will taste better if you let it sit in the fridge for a few hours before eating. It's great on chips or drizzled over steak or pork tacos."}],"mixins":[],"seasonings":[],"shell":null,"tags":["vegetarian","vegan"]},{"name":"Sriracha Pork Tacos","slug":"zucchini_and_corn_tacos","recipe":"These awesome, spicy, charred-up pork tacos are a good fast way to maximum deliciousness.\n\nPrepare your pork using:\n\n[chopped pork](/base_layers/chopped_pork.md)\n[sriracha marinade](/seasonings/sriracha_marinade.md)\n\nFry up your spiced chunks of pork over high heat so that they char up real nice.These are best left pretty simple, as the pork itself is the real highlight here. I'd recommend adding:\n\n* chopped tomatoes\n* [pickled_red_onions](/condiments/picked_red_onions.md)\n\nWould also be amazing just straight-up street taco style with chopped raw onion and some [salsa verde](/condiments/simple_salsa_verde.md).","recipe_text":"These awesome, spicy, charred-up pork tacos are a good fast way to maximum deliciousness.\n\nPrepare your pork using:\n\nchopped pork\nsriracha marinade\n\nFry up your spiced chunks of pork over high heat so that they char up real nice.These are best left pretty simple, as the pork itself is the real highlight here. I'd recommend adding:\n\nchopped tomatoes\npickled_red_onions\n\nWould also be amazing just straight-up street taco style with chopped raw onion and some salsa verde.","url":"https://github.com/dansinker/tacofancy/blob/master/full_tacos/sriracha_pork.md","bases":[{"name":"Chopped Pork","slug":"chopped_pork","url":"https://github.com/dansinker/tacofancy/blob/master/base_layers/chopped_pork.md","recipe":"This is a quick and easy way to prep and cook your pork for tacos.\n\nYou need:\n\n* pork chops, boneless, don't go too crazy thick, around 1-2\" tops.\n* kitchen scissors\n\nDo you see where this is going? Cut up your chops unevenly with the scissors. Go for an average of chopped bits around 1\" in size or so, but variation is good, especially little bits. Those little bits are going to turn into crispy bits of goodness. When you..\n\nToss all this into a high-heat pan (cast iron, if you've got it) and fry it up so that it chars up real nice. The little bits will turn into little charred chunks--this is a feature, not a bug.\n\nPrior to the pan-tossing, you should spice up your pork with a good rub or marinade. If you're looking, I recommend the [sriracha marinade](/seasonings/sriracha_marinade.md).","seasoning":"sriracha_marinade","tags":[],"recipe_text":"This is a quick and easy way to prep and cook your pork for tacos.\n\nYou need:\n\npork chops, boneless, don't go too crazy thick, around 1-2\" tops.\nkitchen scissors\n\nDo you see where this is going? Cut up your chops unevenly with the scissors. Go for an average of chopped bits around 1\" in size or so, but variation is good, especially little bits. Those little bits are going to turn into crispy bits of goodness. When you..\n\nToss all this into a high-heat pan (cast iron, if you've got it) and fry it up so that it chars up real nice. The little bits will turn into little charred chunks--this is a feature, not a bug.\n\nPrior to the pan-tossing, you should spice up your pork with a good rub or marinade. If you're looking, I recommend the sriracha marinade."}],"condiments":[{"name":"Simple Salsa Verde","slug":"simple_salsa_verde","url":"https://github.com/dansinker/tacofancy/blob/master/condiments/simple_salsa_verde.md","recipe":"I got this base recipe from a vegan friend. If you can't find one of these peppers, swap in another one!\n\n* 6 Average-sized tomatillos\n* 1 Poblano pepper\n* 1 Serrano pepper\n* 1 Jalapeno pepper\n* 1 Sweet red pepper\n* Juice of 1 or 2 fresh-squeezed limes (to taste)\n* Pinch or two kosher salt (to taste)\n\nYou're in charge of the heat here. For a milder salsa, remove all the ribs and seeds inside the peppers. For medium, leave in a few ribs, and for hot, go nuts. Rough chop the peppers and tomatillos, then throw into a blender or food processor with salt and lime juice. Pulse to desired consistency.\n\nAs with most salsas, this will taste better if you let it sit in the fridge for a few hours before eating. It's great on chips or drizzled over steak or pork tacos.","tags":["vegetarian","vegan"],"recipe_text":"I got this base recipe from a vegan friend. If you can't find one of these peppers, swap in another one!\n\n6 Average-sized tomatillos\n1 Poblano pepper\n1 Serrano pepper\n1 Jalapeno pepper\n1 Sweet red pepper\nJuice of 1 or 2 fresh-squeezed limes (to taste)\nPinch or two kosher salt (to taste)\n\nYou're in charge of the heat here. For a milder salsa, remove all the ribs and seeds inside the peppers. For medium, leave in a few ribs, and for hot, go nuts. Rough chop the peppers and tomatillos, then throw into a blender or food processor with salt and lime juice. Pulse to desired consistency.\n\nAs with most salsas, this will taste better if you let it sit in the fridge for a few hours before eating. It's great on chips or drizzled over steak or pork tacos."}],"mixins":[],"seasonings":[],"shell":null,"tags":["vegetarian","vegan"]}]