This dish has a sweet, mild heat, vary the amount of chili peppers and mole sauce to taste.
Serves 4
2 dried ancho chili peppers
3/4 cup (95 g) organic diced tomatoes
1/2 cup (120 ml) (gluten-free) dark beer
2 chopped organic garlic cloves
2 Tbs. (30 g) unsalted organic roasted almonds
1 Tbs. (15 g) each: oregano (or 1 tsp/5 g died) and sesame seeds
2 Tbs. (30 g) organic raisins
1/4 tsp. (1,2 g) cinnamon
pinch or two allsice
1/2 ounce (15 g) grated (dairy-free) dark chocolate
2-7 ounces (60-205 g) (gluten-free) tempeh, crumbled
8 organic corn tortillas, warmed
1 organic avocado, cubed
1/3 cup (45 g) organic red onions, sliced or diced
2 ounces (60 g) Cotija, queso cheese, or a hard cheese (dairy-free)
1/4 cup (30 g) cilantro or parsley
1 organic lime, sliced into wedges
optional: organic (dairy-free) yogurt
1. Toast chili peppers over a medium-high heat in a dry skillet, flipping once, about a minute on each side.
2. Transfer chilis to a bowl, cover with warm water, and soak for 30 minutes.
3. Take them out and slice off the stems, keep the soaking water.
4. In a blender, place drained chili peppers, 1/4 cup (60 ml) soaked waters, tomatoes, beer, garlic, almonds, sesame seeds, raisins, oregano, cinnamon, and allspice. Blend until smooth.
5. Transfer the sauce to saucepan and bring to a gentle simmer.
6. Stir in the chocolate until melted.
7. Add the tempeh and heat over low for 10 minutes, stirring frequently.
8. To assemble the tacos:
- Place tempeh mole on tortillas.
- Top with avocado, onions, cheese, and cilantro/parsley.
- optional yogurt
- Squirt on lime juice.
