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FridayFix • NYT bestselling author Kevin Hearne


Author Kevin Hearne came to San Diego for ComicCon. We baited him into the Lair of Døøm with tacos and Mexican corn. He couldn’t resist, then we got him on the mic to talk about his Iron Druid series.

http://media.blubrry.com/scottsigler/media.libsyn.com/scottsigler/180_FridayFix_Kevin_Hearne.mp3

Cool stuff we talk about:

  • Eleven characters of first-person present, in one novel? Madness!
  • Pros and cons of Scrivener and MS Word.
  • A 19-year path to stardom.
  • The benefits of age when it comes to writing.
  • The IRON DRUID series as well as Kevin’s next epic fantasy series.
  • Tacos (duh).

GIVEAWAY!
HearneGiveawayWe’re giving away the first four books of the Iron Druid series to someone who puts their best taco-related recipe into the comments below.

Don’t see a “play” button above? Click here to download.

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Comments

  1. Profile photo of HorwithHorwith

    Don’t have a recipe but got me thinking about a party we went to many years ago
    where they had a taco bar but we were too late and they had run out of shells but
    still had all the fixings.
    We were a little tipsy by that point so we took turns turning our head up and opening
    out mouths and all our friends would load fixings in then we would take a shot of
    hot sauce and down the whole thing. We called them Mouth Taco’s.
    Don’t remember if they were very good but we had a blast.

  2. Andrew Sapp

    “Depending on how spicy you and your family like your dishes, use as little or as much as you want.”
    Ingredients
    3 tablespoon chili powder
    I like to use 1 Tbs each ancho,
    chipotle, and a basic Mexican 
    chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon dried Mexican
    oregano

    1/2 teaspoon paprika
    1 1/2 teaspoons ground cumin
    1 teaspoon sea salt
    1 teaspoon black pepper
    Directions
    In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

  3. Profile photo of AmikoAmiko

    Sour cream
    Cocoa powder
    Sugar

    Tacos really aren’t a thing where I live, but from what I understand it is the weight-gain-diet-food.
    When it comes to weight gain, my recommendation has always been cocoa-flavoured sour cream.

    Use 30% sour cream for the best result, or at least 20%. Avoid 10% low-fat-sour-cream-like-product, this is just a scam.
    I don’t know where to get decent sour cream in the US, ask directions from the nearest Estonian House, there is one in New York, Los Angeles, Chicago.Baltimore, Lakewood NJ: http://www.estosite.org/estonian-american-societies/

    Add cocoa powder to the sour cream to achieve the degree of flavour most to your liking. Mix well while adding the powder to avoid cocoa chunks.

    Add sugar to the mix according to your taste preference or according to how much weight you would like to gain.
    Mix well, it takes few minutes for the sugar to dissolve.
    Add this sweet mix to tacos (also works well with pancakes, biscuits, etc).
    There you go.

    Rinse it down with your favourite soft drink.I would recommend kvass, substitute with root beer if you can’t find any kvass. Actually, no excuses, get some from any eastern europe community, find your favourite or at least find your least non-favourite. 😉

    Enjoy!

    P.S.
    I was listening to this while trimming the grass in the orchard.
    Did not hear the wasps coming.
    Got stung five times.
    Thanks.

  4. Jen

    There is a very old, unspoken ritual that is associated with taco enjoyment that feeds the souls of all who partake. Key aspects of this ritual involve 3-4 true magical beings (human, spirit, monster, or what have you), at least one case of beer, a bottle of fine spirits and whatever pops into head at the grocery for taco ingredients. I like to use ground turkey, retried black beans, flour tortillas, cheese, lettuce, salsa, sour cream, black olives and jalapeno peppers. Assemble all of the above. Partake in the awesomeness of this deeply magical ritual cloked in the seemingly mundane serape of a taco feast. BEWARE the magic takes many hours to build. It may even spill into that most mystical occurrence known as a lost weekend. Therefore, certain precautions such as recuperative tinctures, a clean T-shirt and a toothbrush are always taken by the well advised sojourner.

  5. Marlen Müller

    Northland swedish moose tacos

    150gr diced moose or reindeer meat (any wild animal meat is good with it)

    1 diced red onion

    Olive oil

    Philadelphia cheese

    2 leaves mince

    Then you chop the greens you like , like salad (best is crispin) , gherkins , tomatoes, corn, chillies, peppers

    Salt, pepper, juniper berries , French herb mix
    For bread you can use pitea bread, taco shells or bread , here we love to use the Swedish flat bread you can easily bake yourself in 15 min.

    So put olive oil in the pan , fry it , add salt pepper the French herb mix, the mint leaves chopped, the crushed juniper berries, onion, and cook it until it is done . Taste it and add the stuff it needs. Then add the Philadelphia cheese , and the vegitabels. Take it of the flame at once.
    Now stuff it in the bread you like , and drink a cold Swedish beer with it. Enjoy!

  6. Amy Braun

    Love this series so much! Thank you for this post Scott and Kevin!

    Favourite taco recipe– Chili Lime Chicken Tacos with Pineapple Salsa

    Chili lime chicken:

    1/2 cup fresh lime juice
    3 teaspoons fresh lime zest
    1/4 cup olive oil
    4 tablespoons fresh cilantro, chopped finely
    2 jalapeño, chopped finely
    4 garlic cloves, chopped finely
    1 tablespoon honey
    2 teaspoons salt
    1 teaspoon chili powder or to taste

    Pineapple Salsa

    1/2 ripe pineapple, trimmed and sliced
    1 large red bell pepper, seeded and quartered
    1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
    1 jalapeno, whole
    1/2 cup loosely packed cilantro, finely chopped
    1 tablespoon lime juice
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cumin
    salt and pepper to taste
    olive oil

    Combine all.

    Add cheese, salsa, sour cream, guacamole and other condiments as desired.

  7. Lorena Sanchez

    For vegetarians- but even carnivores will enjoy-
    Tacos de papa y soyrizo
    1. Boil 4 potatoes- yellow or red
    2. Peel and dice- set aside
    3. In frying pan, put 1Tbsp. oil to heat, then add 1/2 diced yellow onion.
    4. Add 1 package soyrizo to onions when golden and soft.
    5. After 3 minutes, stir in potatoes.
    6. Season to taste
    7. Heat corn tortillas, put a large spoonful of potato filling and fold it over. Use toothpick to keep the tortilla folded over.
    8. Fry the tacos in 2″ hot oil until golden on both sides
    9. Garnish with diced cabbage, sour cream, and salsa.
    Eat while still crunchy, and enjoy!

  8. David Ginsburg

    Since I can’t eat taco shells (hard or soft) I do a taco soup…

    1 teaspoon olive oil
    1 medium onion, diced
    3 garlic cloves, minced
    1 red pepper, diced
    1 pound lean ground beef or turkey
    1 jar salsa – 8 to 10 ounces – literally any brand you like
    One, 25 ounce can diced tomatoes – fire roasted is best
    1 packet taco seasoning mix
    1 can black beans
    1 can kidney beans
    One 10 ounce package frozen mixed vegetables
    3 to 4 cups chicken stock, pick up a 32 ounce ‘box’
    Juice of one lime – about 2 tablespoons

    Instructions

    Heat the olive oil in a large soup pot and saute the onion, garlic, and red pepper for 6 to 8 minutes until softened and lightly browned. Add the meat and cook until well browned. Add the salsa, tomatoes, taco seasoning, beans and vegetables. Add enough chicken broth for soup consistency. Bring to a boil, reduce heat, and simmer for 15 minutes. Just before serving add lime juice.

  9. Matt

    -marinated beef tongue, skinned, slow cooked at 350 degrees for 3 hours, covered in the oven.
    -home made corn tortillas cooked in a skillet with light olive oil until golden on both sides.
    -fresh chopped white onions
    -fresh chopped cilantro
    -lemon squeezed over the top until desired flavor

    eat with a bottle of Oberon beer by Bell’s Brewery, Kalamazoo MI

  10. Matt

    2-3 lb flank steak
    The juice of 5 limes
    3 Tbsp minced garlic
    As much cilantro as you want chopped up stems on or off doesn’t matter
    Salt and pepper
    2 shots of silver tequila
    Corn tortillas
    Pico de gallo

    Put the steak, lime juice, garlic, cilantro, 1 shot of tequila, salt and pepper in a plastic bag and put in the fridge for at least 2 hours. Take the other shot of tequila because you can’t pour a shot without taking one.

    Retrieve your beautiful marinated steak out of the fridge and turn your grill all the way up. I mean all the way up. As hot as the sun if you can. Grill it like the Neolithic person your ape brain wants you to be. Let rest for at least 5 mins, I know you want to tear into it but don’t, this makes it more juicy later. Slice. Warm up corn tortillas (i shouldn’t have to tell you these steps). Place meat on tortilla like a proper Mexican (i am one so I know how). Place Pico on top and enjoy. Hot sauce like tapatio is a good addition, never put tabasco sauce on a taco and we can be friends forever.

  11. Justin Anderson

    Taco Stuffed Shells
    Ingredients:
    1lb ground beef
    1 package taco seasoning
    1 4 once package cream cheese
    12 large pasta shells
    1 cup salsa
    1 cup taco sauce
    1 cup cheddar cheese (shredded)
    1 cup Monterey jack cheese (shredded)
    1 ½ cups tortilla chips (crushed)
    3 green onions (chopped)
    1 cup sour cream

    Cooking Instructions:
    Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
    Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
    Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
    Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
    Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or any other taco topping.

  12. Profile photo of Todd TaylorTodd Taylor

    Tacos in liquid form, what could be better (or easier)?!

    Taco Soup

    1 large onion
    1-1/2 pounds ground beef or pork (or mix)
    1 can diced tomatoes
    1 can kidney beans
    1 can tomato sauce
    1 can whole kernel corn
    1 packet taco seasoning
    1 small container of sour cream
    Cheddar cheese
    1 small bag of taco chips

    Chop onion, then brown in frying pan. Add ground meat and cook until browned. Open the cans of tomatoes, kidney beans, tomato sauce and corn, but do not drain them. At the same time, in a large pot, add the cans of veggies and the packet of taco seasoning and bring to slow boil. When all browned, add in the ground meat and onions, cover and let boil over low heat for about 5 minutes. Serve in large bowl. Top with a large dollop of sour cream, cover generously with grated cheddar cheese and a handful of taco chips.

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