Ancho is a dried chili originally from Mexico. When fresh it is called a pablano.
Ancho lentil tacos and pickled jalapeno salsa fresca
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Lentils
Couple
1 tinFamily
2 tinsCorn tortillas
Couple
1 bag Family
1 bagOnion
Couple
1/2Family
1Garlic
Couple
3 clovesFamily
5 clovesAncho tomato paste
Couple
1 pottleFamily
1 pottlePickled jalapeno
Couple
1 pottleFamily
1 pottleCoriander
Couple
AllFamily
AllTomato
Couple
1Family
2Red onion
Couple
1/2Family
1Carrot
Couple
1Family
2Instructions
1
Dice the onion.
Mince the garlic.
Strain and rinse the lentils.
2
Remove the core and dice the tomato.
Roughly chop the jalapeno.
Dice the red onion.
Roughly chop the coriander.
Mix tomato, red onion, half the coriander and jalapeno in a bowl, season with salt and a splash of olive oil.
Taste and add more salt, as needed.
Peel and grate the carrot.
3
Put a large frypan on medium heat to preheat with a little oil. Saute the onion for 4 minutes with a little salt. Add the garlic and cook for another minute.
Add the ancho tomato paste and cook for another 30 seconds.
Add the lentils and a few splashes of water. Mash the lentil mix with a potato masher or the back of a fork. Continue to mash, adding more water if it is looking too dry.
4
Warm the tacos in a hot pan for a few seconds on each side, adding a few splashes of water to help soften them.
5
Serve ancho lentils in tacos with jalapeno salsa fresca and coriander.
Enjoy.
