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Prep time
2 hours 15 minutes
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Cook time
15 minutes
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makes
18
Author Notes
It doesn't get any more authentic than this, friends. A traditional tacos al pastor recipe made easy, vegan, and absolutely delicious.
Picture meat-free tacos flavored with spicy guajillo chilies, achiote paste, and fresh pineapple. You won't believe your eyes until you try one! —brokebankvegan
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Ingredients
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3 cups
dry TVP or soy curls
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3 dashes
dried guajillo chilies
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2
dried chipotle chilies
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1 1/2 cups
pineapple juice
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1/2 cup
white vinegar
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4
cloves garlic
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1/2
medium white onion, chopped
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1 teaspoon
cumin
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1 1/2 teaspoons
Mexican oregano
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1/8 teaspoon
cloves
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2 ounces
achiote paste
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1 1/2 teaspoons
salt
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18
fresh corn tortillas
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1/2
white onion, finely diced
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1/4
pineapple, chopped
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1 cup
cilantro
Directions
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To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.
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(Marinade)
To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.
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Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.
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Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.
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Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.
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Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.
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(Tacos) When you're ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it's hot and appears slightly matte.
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Note: you will have to use two large skillets or cook two batches for this amount of TVP.
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Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!
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