Lentil Quesabirria-Style Taco

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.