Plant-Forward Lentil Tacos

Method

1. Line a large plate with a double layer of paper towels. Place tofu on top in a single layer and transfer to freezer. Freeze for 15 minutes, then remove and let thaw while you prepare the other ingredients.
2. Preheat oven to 325°F
3. Line rimmed baking sheet with a fresh piece of foil and spread lentils on top in a single layer. Transfer to oven and cook until mostly dry and crunchy, 20 to 30 minutes.
4. Meanwhile, place dried chilies on a sheet pan and toast in oven, about 3-5 minutes. Transfer to a pot. Add raisins, chipotle chilies and their juice, and water. Cook until simmering, about 1 1/2 minutes. Let stand 2 minutes. Transfer to a blender and blend until completely smooth. Set mixture aside.
5. Cut tofu 1-inch pieces. Working in batches, transfer to a food processor and pulse until chopped to the texture of ground meat, about 10 to 12 short pulses. Set aside.
6. Melt shortening in a large saucepan over medium-high heat. Add onions and poblanos, season with salt and pepper, and cook, stirring, until softened, about 4 minutes. Add garlic, fresh and dried oregano, cinnamon, cumin, coriander, cloves, and cook, stirring, until fragrant, about 1 minute. Add miso paste, soy sauce, red wine vinegar, and chili mixture. Add crumbled tofu and dehydrated lentils. Stir to incorporate and season to taste with salt and pepper. For a moister, saucy texture, add a few tablespoons of water. For a dryer, crumblier, well-browned texture, add 2 tablespoons more oil and continue cooking until most of the excess liquid has evaporated and mixture is dark brown with crisp bits, about 15 minutes.
7. Serve in tacos, burritos, mixed with eggs, on nachos, or any recipe that calls for fresh Mexican chorizo.
8. Maseca Tortilla
9. Add 2 cups masa harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball. If the dough is sticking to your hands, add a bit of masa harina to dry it out.
10. Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
11. Flatten the dough balls using a tortilla press or a flat bottomed pan. Be sure to line each side of the dough ball with plastic or ziploc pieces.
12. Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat and this will have brown spots forming in about 60 seconds.)
13. Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming.
14. Continue cooking the rest of the tortillas.
15. Serve immediately or store in an airtight container in the fridge.