Vegan "Barbacoa" Tacos

These are some of the best tacos we’ve had in a long time! They’ve got a bit of a kick to them, so naturally, they’re going right to the top of our taco list.

INGREDIENTS

2 Tbsp olive 
1/2 medium white or yellow onion, minced
3 cloves garlic, minced
1 1/2 cups cooked green or brown lentils 
1 1/2 cups shredded carrots
2-3 Tbsp coconut sugar or organic brown sugar
1/2 tsp each salt and black pepper (plus more to taste)
1 1/2 tsp ground smoked paprika
2 tsp ground cumin
1/4 tsp ground cloves
1 1/2 tsp dried oregano
2-3 whole chipotle peppers in adobo sauce plus a little sauce, depending on how spicy you want it
1 Tbsp soy sauce
1/4 cup lime juice
2 Tbsp apple cider vinegar
1/4 cup water (more as needed)
2 dried bay leaves

For Serving: 
Corn or flour tortillas
Shredded red cabbage
Sliced radish
Cilantro
Lime wedges
Hot sauce / Salsa / Chimichurri

DIRECTIONS

• Heat a large skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.

• Next, add cooked lentils, carrots, coconut sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), soy sauce lime juice, apple cider vinegar, water, and bay leaves (optional). Stir to combine.

• Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the color has deepened. Stir occasionally and add more water as needed if it dries up.

• Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavor, or chipotle peppers for spice. I added more chipotle pepper, adobo sauce, soy sauce, lime, paprika, and salt.

• Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.

• Serve the mixture on tortillas (I used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, I went with shredded red cabbage, sliced radish, and cilantro. Serve with lime wedges or hot sauce for more flavor.

• Store leftover “barbacoa” covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.