At Long Last! Ancho for my Lentil Tacos!

12 Sep

 

I’ve been searching for Ancho chili powder for ages, in order to make these tacos from an amazing vegan blog called Post Punk Kitchen, a new favourite of mine and a source of much recent inspiration. I finally found some on a recent trip to Vancouver, at the lively market on Granville Island.   I also grabbed some spicy and distinctly smokey Chipotle powder, which is also somehow hard to find.

Half  curiosity and half impulse buy at  the checkout included some mysterious and magical black garlic, something I have yet to experiment with, but is still sitting patiently on my kitchen counter (and at $5 a head,  it best be good)

These tacos were made immediately upon arrival back in Toronto. They were pretty quick and satisfying. Also a healthy break from all the rich food and booze we indulged in on the West coast!

 

Spicy Ancho Lentil Tacos 

  • Coconut oil
  • 1/2 a large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large can of red lentils
  • 3 tablespoons tomato paste

Spice Mix

  • 1 tsp dried oregano
  • 3 teaspoons ancho chili
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh ground black pepper
  • fresh cilantro
  • tortillas
  1. Combine all the spices in a small dish and set aside
  2. Preheat large pan at medium high and melt coconut oil (about 1 1/2 tablespoons)
  3. Sautee onion and garlic with dash of salt until lightly browned and fragrant
  4. add spices and toss for about 30 seconds, to toast, and lower heat
  5. Add lentils and mix together for a few minutes until the mixture thickens. Add a splash of water if too dry.
  6. Taste for seasonings, and serve over toasted or warmed tortilla.
  7. Garnish with fresh cilantro

Serve with any toppings you like!  They are very versatile and would also be great with grilled pineapple, coleslaw, sour cream, cheese or whatever is left over in the fridge.

I chose a quick guacamole, salsa and fresh lime combo. I was happy with my first foray with Ancho…it is very smokey without much heat.

 

This pitcher of sangria was conveniently awaiting our arrival, courtesy of our cat/housemate Grace.

Kismet!

Advertisements

2 Responses to “At Long Last! Ancho for my Lentil Tacos!”

  1. Mum September 13, 2012 at 1:26 am #

    Hey! I can get Chipotle Chile Powder right down the street at Highland Farms!
    I will grab you an extra bag! xxx

Trackbacks/Pingbacks

  1. Carrot Soup with Black Garlic and Feta « food, mostly - November 9, 2012

    […] soup was easy to make, and perfect for a cold fall day. I finally tested out that black garlic I picked up on Granville Island in Vancouver, which was exciting […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade

eating and traveling in pursuit of la dolce vita

%d bloggers like this: