Tempeh Mole Tacos
  • 2 dried ancho chili peppers
  • 3/4cup canned diced tomatoes
  • 1/2cup dark beergluten free if desired
  • 2 garlic cloveschopped
  • 2Tbsp unsalted roasted almonds
  • 1Tbsp Sesame seeds
  • 2Tbsp raisins
  • 1Tbsp fresh oreganoor 1 dried oregano
  • 1/2tsp salt
  • 1/4tsp cinnamon
  • 1/8tsp allspice
  • 1/2oz grated dark chocolategluten free if desired
  • 2 – 7oz packages tempehcrumbled, gluten free if desired
  • 8 organic corn tortillaswarmed, gluten free if desired
  • 1 avocadocubed
  • 1/3cup thinly sliced or diced red onion
  • 2oz Cotija or queso cheesecrumbled
  • 1/4cup cilantro
  • 1 limesliced into wedges
  1. 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.
  2. 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.
  3. 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.
  4. To assemble tacos, place tempeh mole on tortillas and top with avocado, onion, cheese, and cilantro. Squirt on lime juice.
Recipe 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.