This post is sponsored by Uno Casa cookware, all opinions and thoughts are my own.Jump to Recipe
Tempeh Chorizo Tacos with Seasoned Homemade Tortillas are vegan, gluten free and the perfect way to make your next taco night exceptionally festive and delicious.
How to Achieve the Perfect Homemade Corn Tortilla
I am always looking for ways to step up our taco night and making homemade gluten free corn tortillas from scratch has been on my ‘to do list’ for years! We have vegan tacos or a huge taco salad topped with crunchy tortillas at least twice a week, so I knew adding homemade tortillas to our taco rotation, would really make dinnertime special.
I was not sure, though, how to achieve a perfectly round yet thin, fresh tortilla. Enter in the Cast Iron Tortilla Press by Uno Casa. Fresh corn tortillas are easy to make when you have a tortilla press! The tortilla press by Uno Casa is made with cast iron which means I can also cook my tortillas right on the press when heated on the stovetop. When I can use one piece of kitchen cookware for multiple things, it makes me super happy, because even though I love to cook, I don’t want to spend all my time cleaning up the kitchen.
This tortilla press is easy to set up, easy to use and I love that cast iron kitchen cookware is built to last. My cast iron skillet and cast iron stockpot have lasted for years, so adding a cast iron tortilla press to my kitchen cookware line up was a no-brainer! The Uno Casa tortilla press comes pre-seasoned and ready to use right out of the box. It even comes with parchment paper liners so you can start making tortillas pronto. This is the perfect tortilla press to add to your kitchen gear or even to give as a gift to your taco loving friend or family member.
How to Make Vegan Tempeh Chorizo and Homemade Seasoned Tortillas
I would consider this taco recipe a ‘special’ dinner recipe! While I did pull off this amazing recipe for a weeknight dinner, it did take longer than my normal dinner prep due to the multiple steps for making the tempeh chorizo and homemade tortillas – but rest assured it is VERY well worth it. When I make this recipe again, it will be during the weekend when I have more idle time or even time to meal prep it, so I can quickly put it together for a busy weeknight. This vegan recipe would also be fun to make for a superbowl or holiday party!
How to Make This Taco Dinner for a Party or Meal Prep
To make this mexican taco recipe for a party or vegan fiesta, I would recommend making the vegan chorizo ahead of time and then keeping it warm in a small crockpot. I would also prep and chop your taco toppings and have them ready on a serving platter. These condiments would be perfect for your taco toppings platter: chopped tomatoes, red onion, fresh jalapeño slices, shredded lettuce and creamy guacamole.
Next, I would make the tortilla dough and set it aside to rest. Wait to press the dough until the party guests arrive! Each guest could press their own tortilla away from the stovetop and then someone else could be at the stovetop frying the tortillas as they come off the press. As they come off the griddle, wrap the warm tortillas in a towel to steam. When all the tortillas are done being pressed and then cooked, guests will have a build your own vegan taco bar complete with all the toppings!
Alternately, for plant based taco meal prep, I would go ahead and press your tortillas and make them in your griddle up to 3 days before you plan to eat them. Just store them in the refrigerator until you are ready to use them for your taco recipe. You can reheat them in the microwave and you are good to go with a fresh tortilla! You could also turn your fresh tortillas into crispy tortilla chips using our Homemade Tortilla Chip recipe.
How to Pull off the Vegan Tempeh Chorizo Tacos with Homemade Tortillas for Dinner Tonight
These tacos can also be made and consumed in one night! You will want to give yourself extra time to make this vegan taco dinner, but it is well worth it because you will have an amazing dinner when everything is ready!
First, I would prep your tortilla dough. Your seasoned tortilla dough is best when it gets to ‘rest’ for 30 minutes. While your dough rests, you can prep your chorizo tempeh sauce. For your homemade tortillas you will need:
Next, I would make your ‘chorizo’ sauce. This chorizo sauce is made with dried peppers and spices! The list of spices may look long but many of these spices you will already have on hand, such as:
Traditional Chorizo is made with many seasonings and spices and we wanted to bring that authenticity to this vegan chorizo that is made with tempeh and baby bella mushrooms! For the dried peppers, we used two very small dried red chili peppers and a new mexico dried pepper. We loved the combination of these two peppers because the red pepper is spicier but the new mexico pepper is milder to the taste. You could choose different dried peppers, but I cannot guarantee how your dish will turn out! If you use different dried peppers, I would choose one that is spicier and one that is milder.
You will first soak your peppers for 12-15 minutes in hot water. This will allow them to blend easily! While your peppers are soaking, you can crumble your tempeh and chop your mushrooms. After your peppers are done soaking, add them to a blender with your spices and onion and blend until smooth. Add your chorizo sauce to your crumbled tempeh bowl with soy sauce and mix well! I then like to let my tempeh sit for 20-30 minutes to really soak in all the flavor.
While your tempeh is marinating, this gives you the perfect time to press your tortillas with your tortilla press! Roll dough into golf sized balls and press the balls into round flat tortillas with your press.
Now it it is time to get your tempeh chorizo and tortillas ready to eat! This step can easily be done at the same time on the stovetop. Place your cast iron tortilla press on the stove burner and heat. Do not put a cold tortilla on a cold cast iron press! When your press is warm, fry your tortillas on each side about 1 – 3 minutes, watch them closely as the edges might start to burn! Place your plant based chorizo into a large skillet and start to sautè over low to medium heat. If the chorizo, starts to get dry in the pan, a pro tip is to add some water to the leftover sauce in the blender, swish the water around and add to the chorizo in the pan a minute at a time.
As your fresh homemade tortillas come off the stove, wrap them in a towel to keep steaming! When your tempeh chorizo is done, it’s taco time.
How to Store Your Vegan Chorizo and Fresh Tortillas
If you have leftovers, both the tempeh chorizo and fresh homemade tortillas can be stored in the refrigerator for up to 3 days. Have tacos one night and make a taco bowl the next night! Or use your leftovers for a fabulous plant based taco lunch.
You could also turn your fresh tortillas into chips, using our Homemade Tortilla Chip recipe!
We hope you enjoy this plant based taco fiesta and if you try this recipe or the tortilla press, tag @badtothebowl on social media.
Tempeh Chorizo Tacos with Homemade Seasoned TortillasCourse: DinnerCuisine: MexicanDifficulty: Medium
Make your next taco night extra special with plant based chorizo and fresh homemade tortillas!
- Homemade Seasoned Tortillas
2 cups masa harina
1/2 teaspoon kosher salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
- Tempeh Chorizo
1 – 8 oz package tempeh
1 – 8 oz package baby bella mushrooms
2 small dried red chili peppers
1 medium to large sized New Mexico chili pepper
1/2 small white onion, chopped
1/8 tsp cayenne pepper
1/4 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1 Tblsp lime juice
3 Tblsp reserved chili pepper water
2 Tblsp water
2 Tblsp tamari or gluten free soy sauce
- Optional Taco Ingredients
Chopped Tomatoes, Jalapeno, Red Onion, Cilantro
- Homemade Seasoned Tortillas
- Mix the masa harina, salt and spices together in a mixing bowl. Pour in the water and stir to combine.
- Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it’s smooth, but no longer sticky, and easy forms a ball in your hand.
- If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
- Cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas.
- Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a golf ball. This will make roughly a 6-inch tortilla – adjust the amount of dough you use to make larger or smaller tortillas. This recipe will make between 10- 12 tortillas.
- Place the ball of dough on the parchment covered tortilla press in the middle of the press. Add another piece of parchment paper over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn’t look quite even after pressing or you’d like it a little thinner, rotate the tortilla on the press and re-press.
- Peel away the tortilla off the parchment paper.
- You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them right on the cast iron press. Keep both the dough and the stack of pressed tortillas covered with clean towels.
- Warm a large, flat cast iron griddle or skillet over medium-high heat. Alternately, use your cast iron press to cook them! Place the press on the stove top and heat the cast iron. When ready, a few drops of water flicked onto the surface of your cookware should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
- Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots. If using your cast iron press, the press will continue to get hot, so the process might go faster! Watch your tortillas carefully.
- As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will continue to steam and soften inside the towel as you finish cooking the rest.
- Fresh corn tortillas are best when they’re just off the griddle and still warm, but leftover tortillas are good too! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.
- Tempeh Chorizo Taco Filling
- Heat a skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds. Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.
- While chilies soak, crumble your tempeh and slice your baby bella mushrooms. Place in a bowl and add soy sauce (or tamari) and water.
- Drain chilis, reserving 3 tablespoons of water. Add chilie’s to a blender with onion, spices and reserved water and lime juice.
- Add chili paste to bowl of crumbled tempeh and mushroom mix and let it marinate for 20-30 minutes.
- Cook tempeh mixture in your skillet used in step 1 over medium heat for 10 – 15 minutes. Pro tip: As your water evaporates in your skillet, add a small amount of water to your blender, swish around and add that liquid a teaspoon at a time to the skillet.
- Assemble Your Vegan Tacos
- Fill your warm tortilla with crumbled tempeh chorizo and add in additional toppings!
- Enjoy! Store leftovers in the refrigerator.