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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