Vegan Tempeh Chorizo Tacos
Make your next taco night extra special with plant based chorizo and fresh homemade tortillas!
Servings: 4 Servings
Calories: 232kcal
Ingredients
Homemade Seasoned Tortillas
- 2 cups masa harina
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
Tempeh Chorizo
- 1 8 ounces package tempeh
- 1 8 ounces package baby bella mushrooms
- 2 dried red chili peppers
- 1 New Mexico dried chili pepper , medium or large sized
- 1/4 cup white onion , chopped
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon lime juice
- 3 tablespoons reserved chili pepper water
- 1 tablespoon water
- 2 tablespoons gluten free soy sauce , or tamari
Taco toppings: Chopped Tomatoes, Jalapeno, Red Onion, Cilantro, Guacamole, Salsa
Instructions
Homemade Seasoned Tortillas
- Mix the masa harina, salt and spices together in a mixing bowl. Pour in the water and stir to combine.
- Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand.
- If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
- Cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas.
- Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a golf ball. This will make roughly a 6-inch tortilla - adjust the amount of dough you use to make larger or smaller tortillas. This recipe will make between 10- 12 tortillas.
- Place the ball of dough on the parchment covered tortilla press in the middle of the press. Add another piece of parchment paper over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla on the press and re-press.
- Peel away the tortilla off the parchment paper.
- You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them right on the cast iron press. Keep both the dough and the stack of pressed tortillas covered with clean towels.
- Warm a large, flat cast iron griddle or skillet over medium-high heat. Alternately, use your cast iron press to cook them! Place the press on the stove top and heat the cast iron. When ready, a few drops of water flicked onto the surface of your cookware should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
- Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots. If using your cast iron press, the press will continue to get hot, so the process might go faster! Watch your tortillas carefully.
- As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will continue to steam and soften inside the towel as you finish cooking the rest.
- Fresh corn tortillas are best when they're just off the griddle and still warm, but leftover tortillas are good too! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.
Tempeh Chorizo Taco Filling
- Heat a skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds. Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.
- While chilies soak, crumble your tempeh and slice your baby bella mushrooms. Place in a bowl and add soy sauce (or tamari) and water.
- Drain chilis, reserving 3 tablespoons of water. Add chilie's to a blender with onion, spices and reserved water and lime juice.
- Add chili paste to bowl of crumbled tempeh and mushroom mix and let it marinate for 20-30 minutes.
- Cook tempeh mixture in your skillet used in step 1 over medium heat for 10 - 15 minutes. Pro tip: As your water evaporates in your skillet, add a small amount of water to your blender, swish around and add that liquid a teaspoon at a time to the skillet.
Assemble Your Vegan Tacos
- Fill your warm tortilla with crumbled tempeh chorizo and add in additional toppings!
- Enjoy! Store leftovers in the refrigerator.
Nutrition
Calories: 232kcal