This acorn recipe differs from most in that the acorns are processed using the hot leaching method. Although this technique requires a bit more energy, the end results allow cooks to use the acorn as a nut, not a flour, which is a result of cold leaching.
By boiling the acorns in several batches of water, the bitter tannins are removed, allowing you to get the meaty texture of the acorns that will pick up the spices used in the recipes below. Real tortillas, appropriate condiments, and a base of wild food provide one heck of a meal.
Tacos are a great vehicle for the hot leached acorns, providing you with a meat-like texture that absorbs the seasonings as it cooks. Chef up a big batch and serve these to your friends and family!
- 2-3 tablespoons rendered lard
- 1.5 cups hot leached acorns, roughly chopped
- 1 medium-sized onion, minced
- 1 red bell pepper, seeded and minced
- 2 garlic cloves, minced
- 1 heaping tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon chipotle
- 2 teaspoons sea salt
- 1 lime, juiced
For the Tacos:
- 6-8 corn tortillas
- homemade salsa
- 1 avocado mashed with lime
- sour cream
- Heat a large skillet over medium heat. Add half the lard followed by the acorns.
- Cook, stirring occasionally until the acorns dry out a bit and lightly toast.
- Add the onions, bell pepper, garlic, and spices. Stir well, adding more fat if needed.
- Cook slowly, allowing the vegetables to soften and the spices meld into the acorns.
- Taste, season as needed with sea salt, then add a splash of lime before removing from the pan.
- Serve the acorn mixture alongside traditional taco condiments.