Tempeh Mole Tacos - alive magazine

Ingredients

• 2 dried ancho chili peppers
• 3/4 cup (180 mL) canned diced tomatoes
• 1/2 cup (125 mL) dark beer
• 2 garlic cloves, chopped
• 2 Tbsp (30 mL) unsalted roasted almonds
• 1 Tbsp (15 mL) sesame seeds
• 2 Tbsp (30 mL) raisins
• 1 Tbsp (15 mL) fresh oregano or 1 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cinnamon
• 1/8 tsp (0.5 mL) allspice
• 1/2 oz (14 g) grated dark chocolate
• 2 - 7 oz (200 g) packages tempeh, crumbled
• 8 organic corn tortillas, warmed
• 1 avocado, cubed
• 1/3 cup (80 mL) thinly sliced or diced red onion
• 2 oz (56 g) Cotija or queso cheese, crumbled
• 1/4 cup (60 mL) cilantro
• 1 lime, sliced into wedges