EAT'S SHROOM TACO'S
Brought to you by THE TRIBE
Harvest
Part 1: The Salsa
Ingredients1 Jalapeno
1 bell pepper(red or yellow) you can mix half and half
4 large tomatoes or 8 small tomatoes(vine ripe)
4 cloves garlic
1/2 lime
Food processor
Sharp Knife
chili powder
Directions1. Cut up the onion, jalapenos, bell peppers, garlic to a size that they all fit in your food processor.
2. Blend up the entire mix until its a nice consistency. I have used 1/2 red and 1/2 yellow bell pepper in this illustration for color and availability. Id suggest using red or yellow and not the green bell pepper. The flavor of the salsa will be a bit different. After you have blended all of these into a liquid keep the food processor running and add some chili powder and a squeeze of about half a lime.
It will look like this.
If you use more red or yellow pepper depending on which one your salsa will come out a different color. I like the combination of both. But some may prefer red salsa or yellow salsa. It is up to you.
Part 2: The meat and shrooms
Ingredients1lb lean ground beef
4oz package of mushrooms(any kind if your doing vegetarian use 2 or 3 8oz packages of mushrooms)
4 cloves garlic
onions
Butter
Extra Virgin Olive Oil
jalapeno
chili powder
Directions1. Start by turning your pan to high heat and laying down about 2 tablespoons of butter and your 4 sliced cloves of garlic.
2. Allow the butter and garlic to sautee for a few minutes so that the butter soaks up the flavor from the garlic. If you need to add more, just add a dash of olive oil until the mushrooms are cooked down very well. Option: add your slices jalapeno and onions if you want a little more flavor for the meat. At this time you should have defrosted your meat in the microwave or before hand.
3. After your mushrooms have cooked down and absorbed the flavor, add your lean ground beef to the mix.
4. Cook down your meat until it starts browning. Make the pieces about 1/4" size so they are not too small when you place them in your tacos. Mix in the mushrooms and spices evenly as you cook the meat.
5. Once most of the meat is cooked. Add in chili powder. Add it until it is covered. We will be adding more or less to color. You want the end result to be a darker orange color.
6. As you keep stirring and mixing the spices, meat and shrooms you come a nice color and consistency.
7. Now is the time you want to stir in your salsa. You will add enough to cover about half the meat with salsa. Remember this salsa is spicy so its going to give an even better flavor to your meat. You don't want too much salsa so that the taco meat isn't runny.
8. Stir in more chili powder and mix to the color you prefer. Sometimes I make the meat very dark almost chili powder color. This will be some spicy taco seasoning.
9. Now it is almost done.
10. Now take out your taco meat and place it in a container to stick in the fridge for tomorrows dinner. We want to let it marinate like this for a day or three if you want.
11.Now when your ready to eat your tacos. You start prepping the puffy taco shell's about an hour before you eat. You are also going to make guacamole at this time as well. We will get to that later.
Part 3: The Puffy Tacos
From foodnetwork
http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/puffy-tacos-recipe/index.htmlVideo on taco preparation
http://www.foodnetwork.com/videos/puffy-tacos/28381.html
Ingredients * 3 cups corn tortilla mix
* 1/2 tablespoon salt
* 2 1/4 cups warm water
DirectionsCombine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.
Anyway, I followed these directions and made perfect tacos. It would be best to use a taco press if you can get one. If not, what you do is make a big giant ball of your dough mix. lay down on the counter, saran wrap. One for the top, one for the bottom. Roll out the dough between the saran wrap.
Once flat to about 1/8" thickness you will use a circular container that you have that can cut dough. Just for shape. I found a circular container about 6" diameter. You press the dough and make as many circular dough tortillas as possible. Once your done. Lay the tortillas you made on a separate plate. Roll up the extra dough and continue to do this until your done with all the dough.
Otherwise you will be asking for a headache if you try to do it by hand.
Here is a pictorial walk through of what I am talking about. You want to do this on a hard surface.
Here is a pictoral on frying up the shells. You have to constantly splash frying oil over the top of each tortilla to get them to puff up. Then let it fry for about 15 seconds and flip it. Then do the same thing. Then fold the tortilla in half using your spatula. Then let the whole thing fry another 10 seconds. The video shows all this.
supplies
done
Part 4: Guacamole
Ingredients2 avacados
3 cloves garlic
1/4 of an onion
1/2 lime
fork
knife
Directions1. Cut your garlic and onion into very small pieces
2. Cut your avacados in half. Use a fork to scrape them out into a bowl for mixing.
wait "no you didn't". don't forget to scrape the inside of the skin with the fork. look how much more we got out of there. avacados are like gold. can't ever have too much.
wise man on mule once said, "you scrape inside of avacado skin or die horrible death". might have to answer to this guy.
3. dispose of the seeds and skins of the avacado.
4. using your fork, smash the avacado into small pieces.
While you do this, add the onion, garlic and squeeze the lime in. Mix it in well.
5. You should keep doing this until the guacamole gets to a very nice smooth but slightly chunky consistency.
Part 5: The finish
Lowfat sour cream
Lowfat skim mozarella or mexican cheese mix
spoon
guacamole
shredded lettuce
diced tomatoes
cilantro
diced onions
lime
1. Place meat in taco shell
2. Dump a handful of cheese and lettuce on top
3. Get a spoonful of guacamole and dump it on top of the meat.
4. Dump spoonful of sour cream on top of that.
5. Serve and eat. You can also eat blue corn chips with the rest of your freshly made salsa.
done
here are some with regular corn tortillas from the store if your lazy.
made some more shroom tacos from this oyster grow.
http://www.shroomery.org/forums/showflat.php/Number/21744280