#taco dragon

[tacomics-biggest-fan]

But like seriously I'm so proud of these drawings I LOVE how they came out and I just want to explode because I love them so much and it would be greatly appreciated if you rebloged this!!! I have also FINALLY decided to give windscreen Mic a dragon design!!!(still workshoping tho) OH RIGHT MY DRAGON DESIGNS WILL BE ON MY ARTFIGHT!! (Linked under as well as a little rant)

If this does well and doesn't flop PLEASE DONT LET THIS FLOP OMG PLEASE then I'll post more about my silly little dragon AU :3

OH DEAR LORD ALOT OF UM DRAGONS!!! Umm okkk so I might have made a little wings of fire inspired ii au,

https://artfight.net/~Tacomics-Biggest-Fan

Art Fight

An art trading game

Ok so I'm kinda taking inspo from the jade mountain academy for hotel oj, except hotels oj is really just a bunch of dens that all of the contests stay in, all connected within the mountion so most of the rooms are connected one way or another, not all rooms have an exit out of the mountain so some of the contests have to go through the mountain to get to the main exit.

I would imagine oj and paper probably have a room near the entrance of the "hotel" because they are the managers of it an need to see all who gose in and out, and most of the time at least one of them is awake at all times, so basically normal cannon stuff (I'm pretty sure thats cannon seems like It would be)

DO NOT ASK ABOUT THE OJ DESIGNS I DONT HAVE ONE YET I KNOW IT LOOKS BAD 😭😭

[tedturnerwascrazy]

Well, as we approach the end of season 2, things are getting more intense. Heating up, you might say.

Anyway, this clumsy segue brings us to my latest Taco Dragon recipe post:

Fire Chicken Nachos!

(Aka Buldak Nachos)

@nikkydash

Now some of you might not be quite familiar with buldak, or Korean fire chicken. You might, however, recognize a brand of instant noodles based on the dish:

I think we all remember that viral trend of the "Korean Fire Noodle Challenge" or whatever. Well, it's based on a dish that's essentially chicken (usually thighs) coated in a spicy sweet paste, then grilled over charcoal and often topped with cheese. So I figured that that would make it the perfect candidate for nachos!

Anyway, let's get started with the base of any good dish of nachos: the chips!

Of course, you could easily just buy a bag of your favorite brand of chips and call it good, but I thought I'd make it a bit more special and fry up my own! Besides, I had a lot of extra corn tortillas to use up, so it worked out.

Speaking of which, I stacked some up, cut them into quarters, fried them in oil, then tossed them in a bowl while sprinkling on salt

These rule, actually, and I highly recommend frying up your own tortilla chips if you have extra tortillas lying around. It's super easy and quick, and they'll be better than most store bought offerings.

Anyway, onto the buldak!

I just followed Maangchi's recipe for doing it on the stovetop. I did make a few changes from it, though:

Chicken thighs instead of breasts

Corn syrup instead of rice syrup (that stuff's expensive, and your homegirl had to stick to a bit of a budget this time around)

Pepper jack cheese instead of mozzarella (I felt it was more thematically appropriate)

No rice cakes, since we are, of course, using tortilla chips!

Alright, let's put together the paste:

½ c gochugaru

3 tbsp gochujang

1 tbsp soy sauce

2 tbsp vegetable oil

½ tsp black pepper

⅓ c corn syrup

~6 minced garlic cloves (I used 1 tbsp from a jar)

2 tsp minced/ground ginger

White/light parts of a bunch of green onions

Mix it all together well, then add the chicken

Now doesn't that look fiery!

Now we take a skillet, put it on medium high heat, add the chicken, rinse out the bowl with ~¼ c water, cover, and allow to cook for 10 minutes. After that, reduce the heat to low, stir around the chicken, put the cover back on, and cook for about 10 more minutes or until fully cooked through. This is where using chicken thighs works to our advantage, since thighs tend to be more forgiving than breasts and not dry out.

I sampled a bit of the chicken in this state, and while not as spicy as reputation had led me to believe, nevertheless packed a decent kick! The flavor also has that interesting funk from the chili flakes and chili paste, and was definitely packed with umami.

Now to assemble the nachos! Take a heat safe dish (in my case, a cast iron skillet), layer the bottom with chips, spoon on the buldak, top with a generous amount of cheese, then toss under the broiler until melted, bubbling, and with a nice amount of color. Garnish with green onions and a generous dollop of sour cream.

I must say, everything here worked together beautifully! Pepper jack is always a good choice for melty cheese, and sour cream and fire chicken play extremely well together, with the cool creaminess contrasting pleasantly with the funky heat. If I were to make this again, I think I might make it hotter and sweeter, maybe throw in a couple of taco friendly spices to make things interesting.

Ah, I love cooking, and I love cooking for the AU of a gay children's cartoon.

[dtdynasty]

I’m back (again!) for this weeks @nikkydash’s Taco Dragon AU cooking interpretation. It’s starting to turn into Soup Season and I absolutely love soup which lead to this creation!

Tortilla Soup with Char Siu

First, start by getting your marinade for the pork.

Ingredients:

•Pork

•Garlic

•Soy Sauce

•Honey

•Hoisin Sauce

•Chinese Five Spice

•Oyster Sauce

•Brown Sugar (forgot to add it to picture)

Combine all these ingredients and seal them in a bag an let that marinade for at least a day. When you make the soup that is the time to pull out the pork and throw it on the grill or into the oven.

Next the soup!

Ingredients:

•Chicken Broth

•Corn Tortillas (I accidentally grabbed flour but it worked)

•Vegetable Oil

•Salt and Pepper

•Cilantro

•Onion

•Garlic

•Lime

•Jalapeños

•Can of Black Beans

•Can of diced tomatoes

Start off by dicing up 1/2 the onion, the jalapeños, and a few cloves of garlic. Put some Vegetable Oil in the bottom of whatever you will be making the soup in. Cook the onions by themselves, then add the garlic and jalapeños to let all those flavors to get to know each other.

Add the chicken broth, black beans, and diced tomatoes and let that cook together for about 20-30 minutes. Then juice the limes and add the cilantro into it and let it cook down for about 5-10 more minutes.

Finally, roll up a tortilla and cut it into strips. Then fry them in some oil until they are nice and golden brown.

Assemble these components all together. Top it with some cheese or sour cream. Sit back, relax, and enjoy soup season!

[chilljammer]

OUAFEADJSJ tACO DRAGON 

WE HAVE A PROBLEMMMM

lmao

[tacomics-biggest-fan]

Taco dragon animation practice :3

I DONT CARE IF ITS NOT WINGS OF FIRE IT WOF INSPIRED SO IM PUTTING THAT AS A TAG AND NO ONE CAN STOP ME BECAUSE ITS MY ART >:))))

[tacomics-biggest-fan]

Taco my beloved

[tedturnerwascrazy]

Turns out I have more Taco Dragon goodness for you this weekend!

Tonight we're having...

Chorizo Potstickers!

(Or jiaozi, gyoza, mandu, whatever you wanna call 'em)

@nikkydash

The ingredient list on this is fairly simple, but it is somewhat labor intensive.

Anyway, let's make the filling:

1 lb chorizo (something decent quality, not the cheap stuff in a tube)

3-4 cloves minced garlic

3 scallions, chopped

¼ cilantro, chopped

1 ½ c thinly sliced cabbage or coleslaw mix

No need to form it into a ball like this, I just did that for the hell of it.

Now, you can make your own potsticker wrappers if you want. Myself, I used premade ones. They're fairly inexpensive, cuts out quite a bit of labor, and will be of similar quality to what you can make anyway.

Okay, onto filling and wrapping. Take a wrapper, wet the edges with a dampened finger, and place a tablespoon of filling onto the center. Pick up the wrapper, pinch the center of each side together, and start pleating with your fingers.

As you can see, I still need some practice with pleating.

Now onto cooking the things. Heat a nonstick skillet over medium heat, add oil, and place in potstickers. Allow the bottom to brown, then add 1-2 tbsp water to the skillet and cover with a lid. Steam for 2-3 minutes, remove lid, and allow to cook until all the water has evaporated. You'll need to do this in batches.

An example of what I got. Unfortunately, since I was busy with other things, I didn't think to get any pictures of the cooking/steaming process, but hopefully I explained it well enough.

Oh, and before I forget, a quick dipping sauce:

Freshly squeezed juice of two limes

Equal amount of soy sauce

Tapatío to taste

And now for final plating!

Served alongside a portion of chili lime chicken over rice

How these turn out will largely depend on the quality of the chorizo you use. In my case, I think it turned out quite well! One change I might possibly make is using a touch of sugar in either the filling or sauce, as a hint of sweetness might balance everything out even better. As it is, it's quite lovely, and the concept works beautifully! I can imagine variants to this, including using various taco fillings.

Okay, that was fun, but don't expect any double whammies for a while. Don't know what I'll do next or when, but I do have a list!

[dtdynasty]

Naruto x Taco Dragon AU crossover!!!

Luz would probably eat this on the daily 🔥🔥🔥

Ichiraku Ramen with Smoked Pork Belly Carnitas and Jalapeño BBQ Sauce

Ramen ingredients:

6 lbs of pork bones

2 stock Green onion

Ginger Root

2 Onions

Shittake Mushrooms

Carrott

1 TB Salt

Seasoning:

Soy Sauce

Fish sauce

This one was actually super easy to make! Fill a pot up with the bones and let them boiling for about 30 minutes. Drain the pot and clean the bones. Throw the bones back in with water, onions, mushrooms, carrott, green onions, salt, and ginger root then let it sit for about 6 hours over medium heat. It is a long process but well worth it! You don’t need to do much past this point I just checked on it routinely to make sure everything was perfect 👌🏻

After 6 hours, use a draining spoon to fish out all the bones and veggies. Then drain the liquid into another pot with a sieve. Use a spoon along the edges of the soups to drain out the fat on top. Finally, use the soy sauce and fish sauce to your desired seasoning then BOOM! You have a delicious golden broth that will blow your mind with its rich flavor.

Pork Belly Carintas

Pork Belly (I bought 7 lbs on accident you don’t need that much)

2 cups apple juice

2 TB Garlic powder

1.5 TspCinnamon

1.5 TB Cumin

4 Bay Leaves

2 TB Dried oregano

1 TB Salt

Jalapeño BBQ Sauce

1 Jalapeño

2 TB of vegetable oil

4 cloves of garlic

1 TB of chili powder

1 tsp of cayenne pepper

2 tsp cumin

2 tsp of coriander

2 cups of ketchup

1/2 of a like juiced

1/4 cup of brown sugar

Combine the apple juice, garlic powder, cinnamon, cumin, bay leaves, oregano, and salt all into a ziploc bag. Zip it up and shake. Put the pork belly into the back and let it marinate 12-24 hours.

I decided to pull out the big guns and got a smoker to amplify the flavor. The pork belly was smoked with apple wood over a 6 hour period.

Use this time to make your Jalapeño BBQ sauce. Finely chop up your jalapeño and garlic. Put your vegetable oil into a pan on medium heat. Place Jalapeño and garlic into the vegetable oil. Cook until fragrant. Then add cayenne pepper, cumin, coriander, and chili pepper and let cook for about 1 minute. Add in the ketchup, lime juice, and brown sugar and cook down for a few minutes then refrigerated.

When your pork belly has about an hour left, grab the BBQ sauce and a brush. Brush the sauce onto the pork belly. Repeat 2 more times in 10 minute intervals. Let your pork belly rest for about 5-10 minutes before cutting up. If you do this you will be rewarded with a juicy pork belly with a sweet and spicy kick to it 🤤

If you are a little under with your pork belly temperature do not worry! Cut into pieces then put in a pan with some oil. This will finish the cooking process and give it a nice crust all around.

Next up is the eggs which you can do last minute of this project. Dump 6 eggs into boiling water for about 6 minutes. When you scoop them out put them into an ice bath then peel them. Once peeled put them into a mixture of soy sauce, sugar, and water for more flavor. If you do it like this you’ll have a perfect runny yoke in your eggs.

I used premade noodles cause at this point I was exhausted. Cut up some green onions, grab some seaweed and bamboo, and get any other components you want to add because it is time to put it all together.

The order I found easiest for assembly was:

•noodles

•broth

•pork

•eggs

•any more accessories

If you have made it this far you’ll have this amazing bowl of flavors.

The broth and pork belly work so well together. You’ll get the heat from the BBQ sauce but it works perfectly with rich pork flavor to where you’ll barely feel any spiciness. If you smoke the pork belly, you’ll get that nice boost of extra flavor. Overall, this was an all day project but the flavor profiles made it worth it!