Dinner at the Ranch

Lokelani tacos with tempeh barbacoa and papaya-pineapple salsa

I’ve prob­a­bly men­tioned before that we like tacos here and have them for din­ner on a reg­u­lar basis. I’ve been exper­i­ment­ing with the prepa­ra­tion of the fill­ing: the meaty, fla­vor­ful core of the taco.

Here we have tem­peh, which has been steamed to soft­en it, mak­ing it ready to absorb fla­vors. We then sauté it with toast­ed cumin and lots of onions, get­ting every­thing nice and brown before adding a good amount of papri­ka and ground New Mexico chile. This is fin­ished with some liq­uid, stock or the juice from a can of toma­toes, sim­mer­ing until the papri­ka and chile forms a thick, fla­vor­ful sauce. Tonight, I added fresh corn to the mix.

We are test­ing a new chile sauce I made: a banana-lemon drop chile sauce with liliko’i. Turned out pret­ty good.

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