Fun fact: Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” derives (Wikipedia). This dish is Mexican-inspired because that’s what we love! makes: 5 servings
prep time: 10 min
cook time: 30 min
- 2 Tbsp (30 ml) olive or grape seed oil (or sub water)
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 can lentils, rinsed
- 200g shredded carrots
- 2-3 Tbsp brown sugar
- 1/2 tsp each salt and black pepper
- 1 1/2 tsp ground smoked paprika
- 2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 1/2 tsp dried oregano
- 2-3 chipotle peppers in adobo sauce (canned) + 1-3 tsp adobo sauce
- 1 Tbsp tamari or soy sauce
- 1/4 cup (60 ml) lime juice
- 2 Tbsp (30 ml) apple cider vinegar
- Shredded red cabbage
- Sliced radish
- Lime wedges
Heat a large fry pan over medium heat. Add oil (or water), onion, and garlic and sautee for 4-5 minutes.
Next, add cooked lentils, carrots, sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce, tarmari, lime juice and apple cider vinegar. Stir to combine.
Cover and cook over medium-low heat for at least 15 minutes until the carrots are tender and the colour has deepened. Stir occasionally and water as needed if it dries up.
Serve the mixture on tortillas. I used Mexican corn street tacos heated over an open flame on my gas stove. Add the toppings and serve.
Per serve (without toppings or tortillas)
Inspired by a recipe from Minimalist Baker.