Unicorn Meat Chili
The flavors of this chili are inspired by the desert southwest and the sauces help boost the umami flavors. Using enamel cast iron helps caramelize the red tomatoes into a deep brown sauce.
Ingredients & Equipment
Serves 6 people
Large enameled cast iron pot
Unicorn Meat, 1 lb package
Tomato sauce, 16 ounce can
Diced tomato, 28 ounce can
Diced green chiles, 7 ounce can
Achiote paste, 2 tablespoons
Yellow onion, halved and diced
1 Jalapeño
2 Limes, juiced
Hoisin sauce, 2 tablespoons
Worcestershire sauce*, 1 tablespoon
Braggs liquid aminos or soy sauce, 1 tablespoon
Spice mix
1 Tablespoon of each:
Shallots
Cumin
Garlic powder
Black pepper
½ Tablespoon of each:
Mexican oregano
Paprika
Cilantro
Chipotle pepper
Optional
Kidney beans, 16 ounce can
Black garlic, 2 bulbs
Directions
Dice yellow onion, jalapeños, and black garlic. Cook until translucent with any neutral oil. In a small saucer, mix the achiote paste with lime juice. Add the mixture to the onions and jalapeño. Then add ½ the spice mixture. Add tomato sauce, diced tomatoes, and diced chiles. Simmer covered on medium heat for 10 minutes. After 10 minutes add sauces and remainder of spice mix. Simmer for 15 minutes.
In a separate cast iron pan, brown Unicorn Meat with neutral oil on high heat. Once browned add into chili and serve.
*Some Worcestershire sauces contain anchovies, so if you’d like to keep it vegetarian, find a brand that’s made without anchovies
Unicorn Meat Fried Rice
If you’re looking for a complete meal, the Unicorn Meat injects the recipe with extra protein and texture. Make sure to prepare your cut ingredients beforehand - this all comes together very quickly!
Ingredients & Equipment
Serves 4 people
Non-stick skillet
Modified from Serious Eats
1/2 package of Unicorn Meat (8 ounces)
2 cups short-grain white rice
1 large egg
1 yellow onion, diced
1 medium carrot, peeled and diced
1/3 cup peas
2 scallions, thinly sliced
2 medium garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Optional:
White pepper
Directions
Heat approximately 1/2 tablespoon vegetable oil over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted (5 minutes). Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Heat up more oil and add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil, toss to coat and finish. Transfer to a medium bowl.
Heat up more oil on high heat and break the egg directly into the hot oil. Use a spatula to scramble the egg, breaking it up into small bits. Transfer the rice and vegetable mixture into the pan to combine. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate.
Unicorn Meat Tacos
This dish recreates San Francisco Mission-style tacos without the use of chicken, pork, or beef! For a chewy and crispiness resembling carne asada, shallow-frying the Unicorn Meat in extra hot oil is key!
Ingredients & Equipment
Serves 4 people
Cast iron skillet
1 package of Unicorn Meat
2 tablespoons of the Unicorn chili Spice Mix
16 mini corn or flour tortillas
1 bunch of red radishes, stems cut, cleaned and halved
1 lime, cut into half wedges
1 bunch of cilantro, cleaned and minced
salsa of your choice
Optional:
12 ounce can of refried or black beans
Directions
Cooking Unicorn meat
Heat up enough neutral oil (grapeseed or canola for its high smoking point) to over the cast iron pan about 1/4 inch up. Heat until it’s smoking, then add the Unicorn Meat to immediately fry. Stir every 3-5 minutes or until the underside is slightly browned.
Warming up tortillas
With gas stoves - With a pair of tongs, lightly toast the tortillas directly over the flame. If you don’t have a gas stove warming them up in a hot oven or microwave is also fine.
Assemble taco as pictured above, starting with Unicorn meat, and finishing with cilantro and a squeeze of lime juice.