Ingredients

For Spice Mixture

1 tbsp chili powder

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp oregano

A pinch of cinnamon (trust me)

For Taco Filling

1 tbsp olive oil

2 red potatoes, cut into 1/4 inch cubes

1 poblano pepper, seeds removed, diced

1/4 red onion, diced

2 garlic cloves, finely chopped

6 oz package smoky tempeh, crumbled

1/4 cup chopped walnuts

1/2 cup water

4 flour tortillas

1 lime, cut into wedges

cilantro, for garnish

fresh sliced avocado

Chingona Salsa, or a jar of store-bought salsa or hot sauce

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Instructions

Combine the chili powder, paprika, cumin, coriander, oregano, and cinnamon in a small bowl. Set aside.

Heat a large skillet over medium-high heat. Add the olive oil to the pan. Once the pan is hot, carefully add the potatoes, poblano, and onion along with a sprinkle of kosher salt and black pepper. Stir to combine and cover slightly with a lid. Reduce the heat to low and cook the potatoes for 15 minutes, stirring every 5 minutes.

Once the potato mixture cooks through, add the garlic, tempeh, walnuts, and spice mixture. Stir to combine and let cook for another 10 minutes, give the spices time to meld with the ingredients. If the mixture becomes a bit dry, add 1/2 cup of water and stir to combine.

Warm each tortilla over a gas stovetop or a comal, if you have one. You want the tortillas to be charred. Serve the chorizo tempeh mixture into each tortilla and top with cilantro. Serve with lime wedges, avocado, and salsa.

Notes

*If you’re using tofu, slice it into slabs and place them on paper towels to soak up the water. Or, if you have a tofu press, that will make this step quicker. Then crumble the tofu into small bits and add it into the recipe where you would normally add the tempeh.

Author: Ruthie Landelius
Category: breakfast
Method: stovetop
Cuisine: Mexican