Tempeh Mole Tacos

Servings

Calories 517kcal

Ingredients

2 dried ancho chili peppers
3/4 cup canned diced tomatoes
1/2 cup dark beer gluten free if desired
2 garlic cloves chopped
2 Tbsp unsalted roasted almonds
1 Tbsp Sesame seeds
2 Tbsp raisins
1 Tbsp fresh oregano or 1 dried oregano
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
1/2 oz grated dark chocolate gluten free if desired
2 - 7 oz packages tempeh crumbled, gluten free if desired
8 organic corn tortillas warmed, gluten free if desired
1 avocado cubed
1/3 cup thinly sliced or diced red onion
2 oz Cotija or queso cheese crumbled
1/4 cup cilantro
1 lime sliced into wedges

Instructions

In heavy-duty dry skillet over medium-high heat, toast chili peppers until darkened, flipping once, about 1 minute per side. Transfer chilies to bowl, cover with warm water, and soak for 30 minutes. Take chilies out of bowl and slice off stems, reserving soaking water.
In blender container, place drained chili peppers, 1/4 cup soaking water, tomatoes, beer, garlic, almonds, sesame seeds, raisins, oregano, salt, cinnamon, and allspice. Blend until smooth.
Transfer sauce to saucepan and bring to a gentle simmer. Stir in chocolate until melted. Add tempeh and heat over low for 10 minutes, stirring frequently.
To assemble tacos, place tempeh mole on tortillas and top with avocado, onion, cheese, and cilantro. Squirt on lime juice.

Notes

Hot stuff

A common ingredient in Mexican and Southwestern cuisine, ancho chili peppers are the dried version of ripe poblano peppers. They lend dishes a sweet, mild heat. You can find these wrinkled peppers at most grocers.

Nutrition