4am Gyro Cart Tacos (Don't even attempt to do this at 4am.)

I don't really have the slightest idea what made me come up with this.  I watched a Good Eats episode about making gyro.  That might have stuck I guess.  I'm almost always thinking about making tacos.  It's generally easy, good for a couple of meals and tasty as hell when done correctly.  All the main requirements for me to cook something during the week.  On to the show, boys and girls.

Taco Meat

It begins...

1 lb Ground Lamb
2 shots of Chicken Stock
1/2 Red Onion, diced
2 Cloves Garlic, minced
Gyro Cart taco seasoning

Taco Seasoning
3/4 tsp Salt (If you're not using kosher or sea salt,
you're not allowed to use my recipes.  You're simply not worthy.)
1/2 tsp Black Pepper (Freshly ground, Fat Kids!)
1/4 tsp Red Pepper Flake
1 1/4 tsp Marjoram
1/2 tsp Dried Rosemary (Ground with a mortar and pestle.)
1 tsp Cornstarch

It continues...

Cucumber Kalamata Salsa
1 Medium Cucumber - peeled, seeded and diced
30 or so Kalamata olives - seeded and roughly chopped
1 Garlic Clove, minced
1/2 tsp Salt (Don't make me tell you again!)
1/2 tsp Black Pepper (Grrrrr...)
3/4 tsp Marjoram
2 shots Olive Oil
1/4 shot Red Wine Vinegar
Juice from 1/2 lemon

A bit more...

Sauteed Zucchini
1 medium Zucchini - sliced lengthwise, about 1/8" thick
Salt
Pepper
Olive Oil

The rest.

The Rest
Flour Tortillas (Did I really need to tell you this?)
Hummus (Normally I make my own.  I was too lazy tonight.)
Iceberg Lettuce, shredded (Needed something crunchy.)

 Step 1: Get yourself a beer.  Open it.  Take a sip.


Step 2: Heat 1 1/2 tbsp canola oil in skillet over medium heat.  When it starts shimmering, add the red onions with a pinch of salt and pepper.  Cook until just starting to brown, 3-5 minutes.  Add lamb and garlic with another pinch of salt and pepper.  Cook until the meat is broken up and browned.  About 5 more minutes.  Discard all but about 1 tsp of the fat that accumulates in the pan.  I used a teaspoon to do it over the sink.  It's tedious, but better than oily meat.  Add taco season and broth and bring to a simmer.  Leave uncovered and allow to simmer for 5-7 minutes, until the "sauce" begins to thicken a bit.  Remove from pan into whatever container you're keeping it in.

Step 3: Take more sips from your beer.

Taco architecture

Step 4: Wipe out pan.  Add 1/2 tbsp olive oil to pan.  Wait for it to shimmer.  Season one side of sliced zucchini with salt and pepper.  Add to pan seasoned side down.  Season other side while in the pan.  After 3 or 4 minutes, check for browning.  When you see it starting, flip slices over.  Brown those sides too.  Remove from pan.  Keep the heat on.

Step 5: Heat tortillas in pan.  About 10-15 seconds per side.  Cover with a damp paper towel.

Step 6: Gather all the goodies.  Evacuate to your eating area.  Begin building.  Spread hummus inside a
tortilla, add 2 slices of zucchini, taco meat and salsa.  Fold up tortilla, add some shredded lettuce on top.

Step 7: STUFF YOUR FAT KID FACE! 

Mmmm...tacos and beer!