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Sorghum Tacos

“In this recipe, sorghum takes an unexpected direction, replacing traditional proteins
to create a flavorful taco that has a delightful texture,” says Kim Lutz. “You can substitute millet
in place of sorghum, if you prefer, and still have a delicious dish. I like to put out a mini
buffet of fresh toppings to accompany these tacos— chopped cilantro, shredded red cabbage
and sliced avocado are some favorite options.”

1 tbsp olive oil
¾ cup diced onion
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
2 tsp tomato paste
1 tsp oregano
1 tomato, cored and diced
1 tbsp apple cider vinegar
2 cups prepared sorghum*
8 tortillas or taco shells

1. In a large skillet, heat the olive oil over medium-high heat.

2. Add the onion and garlic, and saute 2–3 minutes, until softened but not browned.

3. Add the pepper, tomato paste, oregano, tomato and vinegar. Cook 3–4 minutes.

4. Add the sorghum and stir to combine. Cook until heated through.

5. Serve in tortillas or taco shells.

* To prepare sorghum, rinse 1 cup of grain and place in a pot with 3 cups water or vegetable broth. Bring to a boil, cover and reduce to a simmer
until tender, about 50–60 minutes. Drain excess liquid.

Makes 8 servings

Reprinted with permission from Ancient Grains © 2016
by Kim Lutz, Sterling Publishing Co. (sterlingpublishing.com). Photography by Bill Milne

 

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