Real Taco SHmeat (best damn taco meat)

Yeah, I know, taco meat’s not ALL THAT exciting.  It’s just what goes in the taco to give you something to eat with the the other great stuff.  No. No. You are wrong.  STOP. Do not buy meat. STOP. Do not buy fake meat. STOP. Do not purchase “ground round” or any other meat substitute OR EVEN TOFU. STOP.

This taco meat will satisfy, qualify, and rock your socks if you are a meat eater. Millions of meat eaters agree.

Tonight, I made this taco meat to go in enchiladas.  I think that this taco meat in enchiladas reminds me of pulled pork.  Someone else said ground beef.

For the base of this mouth-watering SHmeat, you will needThat’s not your mama’s taco meat. I know, I know, just don’t tell her you tried this if your Abuelita will frown upon you for skipping the family recipe and tainting her tacos with something new and healthy. I apologize now if I am about to get you into trouble.

one medium zuchini chopped small (the photo is super up-close, don’t let it fool you about how small those pieces are)

1 cup chopped mushrooms* see note below

1/2 of a purple onion, chopped

1 medium carrot- shredded

*a note on mushrooms- I love mushrooms. more than the average chef I believe. I try to know what each fungus’s distinct flavors and after-flavors are.  For this recipe, I discovered a long time ago the wonderful strong and bold WOODEAR MUSHROOM. If you can get these, wonderful.  Do not buy a lot of them and try to get past that they look like black shriveled spongy old man ears. They will feel like that as you chop them too.  But, if you can add about two tablespoons finely chopped woodears to this recipe, the depth and richness of meat flavor will be multiplied. If you can’t get them or just want to stick to simple, no big deal. Continue on.*

Throw all chopped items into a pan on medium to medium-high with 1 tablespoon olive oil and 3 tablespoons Earth Balance or butter.  Sprinkle with

2 tablespoons (at least) of chili powder

1 teaspoon cumin

1/2 teaspoon liquid smoke (hickory is particularly great in this)

2 tablespoons of nama shoyu soy sauce

2 tablespoons balsamic vinegar

4 cloves fresh pressed garlic

this is what it looks like as you cook and it should be allowed to blacken in the pan a bit.

Also, add oil as you feel it’s needed, whether that is Earth Balance or olive oil. Keep tasting it as you go.  My measurements are generalizations about what I think I do.  To start with these and add what you need, or what tastes best to you is the best policy.

To give you some ideas on why this is so very very good…

The mushrooms as a base are a good woody and spongy texture. They take on the liquid smoke particularly well.

The zucchini  tend to take up salt beautifully and blacken beautifully to add more natural smokey taste.

The carrots add both a great texture and the interesting sweetness that real meat has.  It is not in the forefront, but complicates the pallet enough to make the mouth very happy.

Onions and garlic… well that always reminds us of meat.