Chipotle Tempeh Tacos on Handmade Tortillas

Mexican food has a bad reputation, specially tacos. Many think that a tortilla with a bunch of stuff on it topped with a heaping mountain of processed cheese makes a taco. What many don’t understand is that you are supposed to taste every little thing on that taco, flavors should build on one another. Tacos like all Mexican food calls for fresh ingredients! Food touches a persons soul. I pour my heart into the food and ingredients that I cook with. These Tempeh tacos are a perfect example of that.  In case you are not familiar with Tempeh, it’s made from soy beans that are cultured (like yogurt) to form a solid block.  The culturing process makes the soy beans easier to digest. Tempeh doesn’t have a lot of flavor by itself, so it’s important to season it well or add a sauce. I seasoned the Tempeh with chipotle, sea salt, cumin, black pepper, garlic, sauteed onions, lime, and olive oil.

I always buy organic corn tortillas.  80% of the corn in this county is genetically modified to add herbicides and pesticides right into the DNA of the corn.  But organic corn tortillas can get pricey. This time I bought organic corn masa mix, and made my own tortillas, this little bag yields about 80 tortillas. Believe it or not I get this bag from Big Lots! You heard that right. Corm tortillas are easy to make and after trial and error it will be easier. Just add water and a pinch of sea salt to the mix.

I layered the warm tortillas with black beans, Tempeh, lettuce, tomatoes, avocado, fresh tomatillo salsa, and salty Hondurian cheese that my cousin brought me from his recent trip to Honduras (think Parmesan). Want to make these tacos Vegan? Leave out the cheese.

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