- 4 - 6 corn tortillas (6-inches each), cut in 4 pieces each
- Olive oil to brush over tortillas
- ½ red onion
- 3 cloves of garlic, finely chopped
- 1 package of tempeh of choice, chopped onto small pieces about ½ inch
- 10 – 15 medium sized portobello or button mushrooms
- Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping (optional)
- For the Mexican Pesto:
- 3 jalapeño peppers or other medium-heat chili peppers
- 1 cup cilantro leaves
- 1 cup arugula
- 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano
- 2 large cloves garlic, grated or pasted
- 1 scant tablespoon ground cumin
- Zest and juice of 2 limes
- 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
- Salt and pepper
- A splash of water
- 3 tablespoons extra virgin olive oil (EVOO)
Tempeh Tostachos are a great light Mexican dish that is paired well with the Poblano Posole.
Pre-heat the oven to 400°F.
- Lightly spray or brush the tortillas with cooking spray or olive oil. Bake until crisp and light golden.
- Use splash of olive oil a nonstick skillet and heat over medium-high heat. Cook the onions and garlic until soft. Add the tempeh and cook for 8-10 minutes.
- Dress the tortillas with lettuce topped with warm tempeh mixture and place a big spoonful with pesto on to. The top with diced tomatoes and green chives.
For the Mexican Pesto (makes 1 1/2 cups):
- In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen.
- Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.