1. To make the marinade, heat oil in a large skillet and saute onion about 5 minutes, until translucent. Stir in garlic and saute until lightly browned. Quickly stir in chile powder and cumin. Heat and stir for a few seconds, being careful not to burn. Stir in enough water to form a paste and heat until bubbling. Blend in salt and oregano, remove from heat, and set aside to cool. Coat tempeh slices with cooled marinade and refrigerate at least one hour. 2. Heat grill to medium hot and cook tempeh 2 to 3 minutes each side, until hot and well marked. Grill tortillas, turning every 5 seconds until hot and pliable (about 30 seconds). Fold tortillas in half and arrange on plates with grilled tempeh slices and desired toppings. Makes 6 servings. Marinate tempeh overnight, or at least one hour, before grilling. MC-Busted By Karen C. Greenlee By "Karen C. Greenlee"
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|Serving Size: 1 Serving (4228g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2633 (23%)|
|Amt Per Serving||% DV|
|Total Fat 292.5g||390 %|
|Saturated Fat 69.9g||350 %|
|Monounsaturated Fat 147.1g|
|Polyunsanturated Fat 60.3g|
|Cholesterol 0mg||0 %|
|Sodium 23218.6mg||801 %|
|Potassium 6546.4mg||172 %|
|Total Carbohydrate 1886.3g||555 %|
|Dietary Fiber 125.8g||503 %|
|Sugars, other 1760.5g|
|Protein 306g||437 %|
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Calories per serving: 11489
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