Chef Jacob Bandstra
Kent Career Technical Center
Ingredients
For the Birria Sauce
- 8 cloves garlic, unpeeled
- ¼ c guajillo or ancho chili powder
- ½ tsp ground cumin
- 1 tsp freshly ground pepper
- ½ tsp dried oregano
- 1 Tbsp apple cider vinegar
- 15 oz can diced tomatoes
- Pinch of salt
- Pinch or sugar
For the Lentils
- 4 Tbsp olive oil
- 1 c lentils, green
- ½ large white onion, small diced
- ½ c Birria Sauce
- 2 ½ c water or vegetable stock
- Handful of corn tortilla chips, crushed
For the Tacos
- Medium tortillas, corn or flour
- Vegetable oil
- Diced white onion
- Cilantro to taste
- 3 cups melty cheese (Mozzarella, Chihuahua, Oaxaca, Colby Jack, Monterey Jack)
- Lime wedges
Directions
For the Birria Sauce
- Cut a slit into each clove of garlic and place in microwaveable bowl. Cover with plastic wrap, poke holes in plastic and microwave for 30 seconds. Let cool and peel.
- Place garlic cloves in food processor and pulse until evenly minced.
- Add chili powder, cumin, pepper, oregano, cider vinegar, tomatoes, salt and sugar and pulse until still slightly chunky.
For the Lentils
- Heat olive oil in medium pot, and add onions and lentils. Cook until onions are soft.
- Add ½ c Birria Sauce and the water or stock. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes or until lentils are soft and have started to break apart.
- Add crushed corn chips and stir to combine. Let cool before assembling.
For the Tacos
- Heat extra Birria sauce in pot over low heat.
- Place ¼ c cheese over tortilla and top with ½ c of prepared lentils to one side of tortilla. Sprinkle with onion and cilantro if desired.
- Fold over and place in hot pan with oil. Cook until crispy on both sides.
- Cut into three pieces. Serve with lime wedges and extra Birria sauce for dipping.
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