Hello! I’m back after a short break, and to make up for the lack of posts I have a delicious taco recipe. Who doesn’t love tacos?
These tacos are very no-frills, dressed with a homemade enchilada sauce and familiar toppings — onions, red radish, avocado and cilantro. I highly recommend using corn tortillas, but if you must use flour, these will still be delicious. I blistered my tortillas a bit in a dry cast iron skillet for a few minutes, so that they were toasty but still pliable. If you don’t have this sort of patience, you can microwave yours or use them at room temp.
To make the tempeh clump together more (kind of like how fatty beef crumbles do), I mixed in 1/4 cup of mashed lentils (you could use refried beans, too) and it was the perfect texture. The enchilada recipe makes a lot more than you’ll need, but it freezes well and you’ll have it on hand for when the mood strikes. Like if it’s 2am and you’re out of salsa but your tortilla chips need something.
Get the recipe:
- 1 Tbsp olive oil
- 2 dried Guajillo or New Mexico chiles
- 3 cloves of garlic, skins removed
- 1/2 white or yellow onion roughly chopped
- 1 Tbsp. ground cumin
- 1 28 oz. can of tomatoes (I used whole, organic tomatoes)
- 2 8oz packages of tempeh, steamed for 15 minutes (to remove bitter flavor)
- 1/4 cup mashed lentils or refried beans
- 1/4 cup diced onion
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 2 tsp. onion powder
- 1/4 tsp. cracked black pepper
- 1/4 tsp. salt
- 2 Tbsp. canola oil
- 1 avocado, halved, seeded and sliced
- 1/3 cup of diced white onion
- 4-5 red radishes, sliced thin
- cilantro sprigs
- For the enchilada sauce: In a large bowl, cover the dried chiles with 1 1/2 cups boiling water. Cover with plastic wrap and let rest for 15-20 minutes, until chiles are plump and rehydrated.
- In a saucepan over medium heat, add the olive oil and saute 1/2 the onion and garlic cloves until the onions are soft. Add the cumin, diced tomatoes, the rehydrated peppers and their liquid. Cover the pan and simmer for 30 minutes. Puree the sauce with an immersion blender or in a regular blender. If you're using a regular blender, allow the sauce to cool for 20 minutes before blending. Once enchilada sauce is blended, set aside 2/3 cup for tacos and 1/4 cup for the tacos and freeze the rest. Now, on to the filling!
- For the filling: Using a box grater, take the slabs of tempeh and grate them into a medium sized bowl. In a saute pan, drizzle 2 tablespoons of canola oil and heat over medium heat. Add the 1/4 cup of chopped onions and cook until tender. Add the tempeh and cook until it begins to brown. Add the spices and 1/4 cup of mashed legumes. Cook for 3-4 minutes and remove from heat.
- For the tortillas: In a dry skillet over medium high heat, toast tortillas individually for 1-2 minutes, until they start to blister. Stack them on a plate to serve.
- To assemble: Take a tortilla and fill with 2-3 Tbsp. of the tempeh filling. Top with 1 Tbsp. of enchilada sauce and whatever garnishes your tastebuds desire.