Tewa Taco Recipes

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TEMPEH TACOS RECIPE BY TASTY



Tempeh Tacos Recipe by Tasty image

Here's what you need: tempeh, olive oil, yellow onion, jalapeño, low sodium soy sauce, cumin, chili powder, garlic powder, black pepper, tortilla

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 10

8 oz tempeh, 1 package
1 tablespoon olive oil
¼ yellow onion, diced
1 jalapeño, diced
¼ cup low sodium soy sauce
1 teaspoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
black pepper, to taste
tortilla, to serve

Steps:

  • Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
  • Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
  • Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
  • Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
  • Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
  • Serve on warm tortillas with desired taco toppings.
  • Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram

TEWA TACOS (AKA- INDIAN TACOS)



Tewa Tacos (AKA- Indian Tacos) image

Provided by Food Network

Categories     main-dish

Time 57m

Yield Six 4-inch round fry breads

Number Of Ingredients 13

1 1/2 pounds ground beef
6 round Fry Bread pieces, recipe follows
1/2 pound Cheddar cheese, grated
1 head lettuce, shredded
3 tomatoes, chopped
1 onion, chopped
Salsa, optional
Green chile, optional
2 cups unsifted all-purpose flour
1/2 cup dry milk solids
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard, for deep frying

Steps:

  • Brown the ground beef in a saute pan. Divide equally onto 6 Fry Bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile!
  • Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.

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