Yield: 1 servings
|2 tablespoons||Olive oil|
|1||Onion; finely chopped|
|6||Cloves garlic; minced|
|¼ cup||Chile powder|
|1½ cup||Cold water; up to 2|
|½ teaspoon||Salt; or to taste|
|16 ounces||Tempeh; thickly sliced (see|
|Sliced peppers; onions, cheese,|
|; tomato, and|
|; cilantro sprigs|
1. To make the marinade, heat oil in a large skillet and saute onion about 5 minutes, until translucent. Stir in garlic and saute until lightly browned. Quickly stir in chile powder and cumin. Heat and stir for a few seconds, being careful not to burn. Stir in enough water to form a paste and heat until bubbling. Blend in salt and oregano, remove from heat, and set aside to cool. Coat tempeh slices with cooled marinade and refrigerate at least one hour. 2. Heat grill to medium hot and cook tempeh 2 to 3 minutes each side, until hot and well marked. Grill tortillas, turning every 5 seconds until hot and pliable (about 30 seconds). Fold tortillas in half and arrange on plates with grilled tempeh slices and desired toppings.
Makes 6 servings.
Marinate tempeh overnight, or at least one hour, before grilling.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.