Lentil Quesabirria-Style Taco
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Recipe by

Lentils.org

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Lentil Quesabirria-Style Taco

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 10 portions (20 Tacos)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 ½ quarts (2.5 L) low-sodium beef stock
  • 2 large white onions, skinned and quartered
  • 2 Tbsp (30 mL) garlic cloves
  • 2 cups (500 mL) cello carrots, roughly chopped
  • ½ cup (125 mL) bay leaves, dried
  • 10 guajillo chiles, stem and seeds removed
  • 1 Tbsp (15 mL) chili powder
  • 1 lb (500 g) finely chopped walnuts
  • 1 lb (500 g) mushrooms, roasted and minced
  • 1 lb (500 g) whole red lentils, cooked and drained
  • 2 tsp (10 mL) cumin
  • 1 tsp (5 mL) Mexican oregano
  • 2 cups (500 mL) white onion, small dice
  • ½ cup (125 mL) cilantro, minced
  • 3 cups (750 mL) Mexican cheese blend
  • 20 corn tortillas, lightly warmed

Directions

  1. In a large pot, add stock, onions, garlic, carrots, bay leaves, and peppers. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, skimming any fat from the top of the broth, reserving for the fat later.
  2. Remove the peppers from the stock and add to a blender with ½ cup (125 mL) of the stock. Process to a smooth puree.
  3. Strain the pepper puree back into the stock and stir to blend. Add chili powder and stir to combine to develop a deep red color.
  4. In a sauté pan, add the reserved fat, lentil, mushrooms, walnuts, cumin, and oregano. Cook, heating through until service temperature has been reached and the mixture becomes aromatic. Add 2 cups (500 mL) of reserved stock mixture to the pan to keep the crumble wet and warm.
  5. Mix onions and cilantro in a bowl and set aside.
  6. For service, dip tortilla into the broth and then sear in a hot pan. Layer cheese onto the tortilla in a thin layer and as it starts to melt, add the crumble and fold the tortilla over to create a semi-circle quesadilla-style taco.
  7. As each tortilla crisps up, serve it hot with the onion and cilantro mix over the top and a small dish of the remaining broth for dipping or sipping.

Nutritional Information

  • Serving Size: 2 Tacos
  • Per serving:
  • Calories 670
  • Total Fat 42 g
  • Saturated Fat 9 g
  • Cholesterol 30 mg
  • Carbohydrates 54 g
  • Dietary Fibre 10 g
  • Sugar 10 g
  • Protein 27 g
  • Sodium 690 mg
  • Potassium 800 mg
  • Folate 157 mcg