When I’m at Vegicano Headquarters – I take tacos seriously. Like for real-real. In my own little world, in a dimly-lit room just beyond the shadows I often sit and contemplate the taco. It is here that my taco snobbery lives; where it breathes like rustling wind in a dusty western.
You see, out there in the real world, where things actually like yknow matter – My mind is open. I see the taco as limitless. The possibilities, endless; it’s where I do my best work really. It’s where a young man such as myself can dream a little taco dream so big that it shades the world.
Okay. I’m being a little facetious. But for good reason. You see no matter how I might view a taco in the comfort of my own home, I know deep in my heart that with the right mindset (and a steady resolve) I can put anything into a taco. And I will continue to do so as long as I’m hungry. (Read: I’m always hungry)
How it all goes down: Chorizo Spiced lentils are paired with Guacamole and pickled Radish – simple and delicious. Need your homie say more?
Tacos: Chorizo De Lenteja; Lentil Chorizo
2 1/2 Cups Cooked Lentils (rinsed, drained and patted dry)
[about 1 heaping cup of dry lentils cooked]
1 medium onion diced
1 TBS + 1 tsp Canola Oil (separated)
1/4 Cup Vegetable Broth (or water – just adjust salt level)
2 TBS Tomato Paste
2 TBS Ketchup
1 TBS Canola Oil
1 TBS Nutritional Yeast
1 TBS Soy Sauce
1 TBS Vinegar Based Hot Sauce (I use Tapatio)
1 tsp paprika
1 tsp garlic
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp achiote powder (optional)
1/4 tsp Chili Powder (I use Pequin)
1/4 tsp cumin
1/4 tsp salt
1/4 tsp coriander
1/4 tsp ground Mexican Oregano
pinch ground cloves
Salt to Taste
Of Note: Your best bet is to pickle your radishes before moving on to making the dish – the longer they pickle the better. Recipe follows this one. Scroll down yo!
1. In a large bowl whisk together your marinade until thoroughly incorporated.
2. Add your lentils to the marinade; mix together well.
Note: I’ve purposely kept the salt level relatively low in the marinade to offset and/or accommodate the (possible) salt level in the lentils. So. Definitely salt to taste after you’ve completed your dish.
3. Allow your lentils to stay in the marinade for about an hour in the fridge. If you’re pressed for time feel free to cook as is just be sure to cook the liquid out.
4. In a large saute pan heat 1 tsp of Canola Oil over medium heat.
5. Add your onions and cook until tender (about 3 – 5 minutes).
6. Remove onions from the pan – set aside.
7. Add 1 TBS of Canola Oil to (same) Saute pan.
8. Add your lentils; move them around so that you create a thin later that covers the bottom of the pan.
9. Add back in your onions (do not stir) – allow all to cook for 2 minutes (over medium heat).
10. Stir to incorporate.
11. Allow moisture from lentils to cook out; lower heat to low and it’s ready to eat.
12. Salt to taste (see note above)
Quick Radish Pickle
Note: I don’t boil my brine beforehand (as some recipes will instruct) I prefer a light flavor and crispness to the radish. In my experience starting with a boiled brine often *cooks* the radish a bit too much for my liking.
10 – 12 radishes (sliced into thin rounds – I use a mandolin)
1/2 Cup Red Wine Vinegar
1/2 Cup Water
2 TBS of Agave Nectar
1 clove of garlic minced
1 (heap) tsp salt
a few whole peppercorns
1. Prepare your radishes; Slice off top and bottom – slice thin.
2. In a large bowl, whisk together Vinegar, Water, Agave and garlic.
3. Add your sliced radish and peppercorns. Stir to make sure they’re covered.
4. Allow to pickle for at least 1 hour – more is better, but I don’t pickle them for more than a few hours as I like a bit of crunch.