- 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.
2. In a serving dish, create a layer of corn chips as the base. Spoon the cooked tempehrizo over the chips. Top with shredded lettuce, diced tomatoes, shredded cheese, and any additional toppings you desire, such as sour cream, red onions, and fresh cilantro. Drizzle with extra Tenayo Mole Rojo Sauce.
3. Enjoy immediately while the chips are crispy and the tempehrizo is warm!