Tacos with Spicy & Smoky Lentil Taco 'Meat' + Simple Salsa

Warm weather puts me in the mood for hot and spicy Mexican food. Give me some migas, chiliquiles, guacamole, torta, stuffed chilies, whatever, as long as it's spicy and comes with something nice and cold to drink.

I think this one is one of the simplest and tastiest mushroom meat recipes out there due to a double infusion of smoke from the chipotle powder and smoked sun-dried tomatoes. It's very versatile as well. You could use this like I did in a taco, or it would also be great in a burrito or as stuffing for tamales. The texture of the lentils matches what most of us think of when we think of taco meat. In short, this is a must-try, so give it a shot.

Tacos with Spicy & Smoky Lentil Taco 'Meat' + Simple Salsa

(serves 4)

This is best served family-style with all of the following ingredients set out on the table. That way, each person can concoct his or her own taco to their own specifications. Personally, I like it all -- especially with a little drizzle of Valentina Black hot sauce.

Spicy & Smoky Lentil Taco Meat (recipe follows)

Simple Salsa (recipe follows)

12 small corn or flour tortillas or taco shells (warmed)

1 cup shredded smoked cheddar

2 cups finely shredded cabbage

1/2 cup chopped green onion

2 avocados (peeled and sliced)

1/4 cup sour cream

lime wedges
Valentina Black or your own favorite hot sauce

Spicy & Smoky Lentil Taco Meat

1 onion (diced)

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon ancho chili powder

1/2 teaspoon chipotle chili powder

1 tablespoon tomato paste

1/2 teaspoon toasted sesame oil

1 cup dry lentils (both brown and green)

1 1/2 cups water (or so)

1 tablespoon white vinegar

1/4 cup smoked sun dried tomatoes (finely chopped)

In a saucepan oner medium heat, sauté onion in the olive oil. Once the onion is translucent, add cumin, salt, and chili powders and allow to cook for about another minute. Add the remaining ingredients and bring it all up to a boil. Reduce mixture to a simmer, cover, and allow to cook for 30-45 minutes or until all liquid has been absorbed. (You want the lentils to be tender, but not falling apart.)

Simple Salsa

2 medium tomatoes

1 jalapeno pepper

2 cloves of garlic

lime zest

sea salt and cracked black pepper to taste

In a cast iron skillet over high heat, blacken the skin of the tomatoes and pepper on all sides while getting some caramel color on the outside of the garlic cloves. Next, throw all ingredients into a food processor and pulse 5-10 times or until ingredients are well incorporated, but not liquid. There you go: simple salsa.