Tempehrizo Breakfast Burrito Smothered "Christmas Style"

With Mole Rojo Sauce

Prep time

20 minutes

Cook time

30 minutes

Total time

50 minutes

Servings

4
Tempehrizo Breakfast Burrito Smothered "Christmas Style"

Ingredients

For the Burrito:

  • 4 flour tortillas
  • 8 eggs
  • 1 cup shredded Mexican cheese
  • 1 tomato, diced
  • tempehrizo
  • red chile sauce 
  • green chile sauce

Red Chile Sauce

  • 1 tablespoon neutral cooking oil
  • 6–8 dried red chile pods, stemmed and seeded
  • 3–4 dried chile de árbol peppers, stemmed and seeded
  • ½ large white onion, chopped
  • 1 large garlic clove, minced
  • 1½ cups chicken stock
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon dried oregano

Green Chile Sauce:

  • 1 tablespoon neutral cooking oil
  • ½ large white onion, chopped
  • 2 tablespoon flour
  • 1½ cups chicken stock
  • 1½ cups chopped green chiles
  • Salt, to taste
  • Cumin, to taste

Tempehrizo:

  • ¼ cup Tenayo Mole Rojo Sauce
  • 1 lb Tempeh, crumbled
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon red chile powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon salt
  • 2 tablespoons neutral oil

Instructions

Tempehrizo, red chile sauce, and green chile sauce are all things that can easily be made ahead of time and used for multiple recipes. 

  1. For the Red Chile Sauce: 
  • Heat the oil in a medium saucepan over medium heat. Add the red chiles and chile de arbol, cooking until fragrant, about 3-5 minutes. Add the chopped onion and minced garlic, cooking for another 3-5 minutes.
  • Add half of the chicken stock and simmer until the dried chiles become soft and leathery, about 10 minutes.
  • Transfer the mixture to a blender, add the remaining chicken stock, and blend until smooth. Strain the blended sauce through a fine mesh strainer back into the pot. Stir in salt, cumin, coriander, and oregano. Simmer for an additional 10 minutes, until the sauce has thickened.

2. For the green chile sauce:

  • In another medium saucepan, heat the oil and sauté the chopped onions until fragrant. Add the flour and whisk to create a roux.
  • Gradually stir in the chicken stock, green chiles, salt, and cumin. Mix until well combined and simmer over medium heat for 10-15 minutes.

3. For the Tempehrizo: 

  • Crumble the tempeh into small pieces using your hands or a fork, aiming for a texture similar to ground meat.
  • In a large mixing bowl, combine the Tenayo Mole Rojo Sauce, smoked paprika, cumin, cayenne pepper, red chile powder, apple cider vinegar, tamari, maple syrup, and salt. Stir until well blended.
  • Add the crumbled tempeh to the marinade and toss to coat evenly. Let it sit for about 5 minutes to absorb the flavors.
  • Heat oil in a large skillet over medium-high heat. Once hot, add the marinated tempeh. Cook for about 8-10 minutes, stirring occasionally, until the tempeh is browned and slightly crispy.

4. In a bowl, whisk the eggs and scramble them in a separate skillet until just set.

5. Lay out the flour tortillas. Fill each with scrambled eggs, tempehrizo, shredded cheese, and diced tomatoes. Roll tightly and place in a serving dish.

6. For a “Christmas style” burrito, generously drizzle both red and green chile sauces over the burritos. Serve immediately and enjoy!

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