Tempehrizo Frito Pie

With

Prep time

15 minutes

Cook time

10 minutes

Total time

25 minutes

Servings

4
Tempehrizo Frito Pie

Ingredients

 Tempehrizo:

  • ¼ cup Tenayo Mole Rojo Sauce
  • 1 pound 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 

For Serving:

  • Tenayo Mole Rojo Sauce, for drizzling
  • 4 cups corn chips, Fritos or other
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese 
  • ½ cup sour cream, (optional)
  • red onion, diced
  • fresh cilantro, for garnish
  • lime wedges, for garnish 

Instructions

  1. 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!

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