Vegan Tacos Al Pastor Recipes

VEGAN AL PASTOR TACOS

Steps:

• In a small saucepan over medium heat add the dried chiles, garlic, onion, orange juice and zest, the juice from the can of pineapple, oregano, thyme, cumin, paprika, and salt and bring to a low boil. Reduce to a simmer and continue to cook until the chiles are tender (about 15 minutes). Remove from heat and let the mixture cool for a few minutes.
• Preheat oven to 400 degrees Fahrenheit.
• Pour the chile mixture into a food processor and blend until smooth.
• In a large bowl mix the sauce and the chickpeas together and spread on a parchment-lined baking sheet. Bake for 20-30 minutes, stirring every 10 minutes, until the sauce has almost completely dried.
• Serve in tortillas and top with the pineapple tidbits, red onion, chopped cilantro, and a squeeze of lime juice.

VEGAN AL PASTOR TACOS

Steps:

• Heat a stock pot to medium. Add oil and sliced onion and sauté for 10-15 minutes, stirring often.
• In a blender, combine garlic, pineapple, chipotle peppers, adobo sauce, lime juice, salt, smoked paprika, cumin and water. Blend until smooth.
• Add portobellos to onions. Add sauce and simmer over medium heat for 15-20 minutes, until the liquid reduces.
• Serve in a warmed tortilla with avocado or guacamole, cilantro and a squeeze of lime juice.

AUTHENTIC VEGAN TACOS AL PASTOR

Steps:

• Prepare your chiles in one place so you can clean them.
• Remove as many of the stems and the seeds from both the chile ancho and the guajillo peppers so your sauce won't be bitter. The chile de arbol sometimes doesn't have stems but remove those too, leave the seeds in the chile de arbol for flavor. Don't worry the marinating sauce will not be hot. Simmer the chiles and garlic with 5 cups of water for 15 minutes, remove from the stove and let cool atleast 10 minutes then blend the chiles with 2 3/4 cups of the water used to simmer the chiles, 1/4 cup of pineapple juice from the can, garlic cloves, coconut aminos and liquid smoke .
• Run your sauce through a fine mesh strainer in case the blender left chunks, seeds or chile skins. I find that when using a high powered blender you will not have this problem though. This recipe should make about 3 to 5 cups of sauce.
• Add the soy curls to a bowl and the marinating sauce and let marinate atleast 30 minutes. The longer the better though. I left mine 24 hours. Make sure the curls are completely coated with the sauce.
• Prepare your limes, cilantro and onions for easy access once you are ready to start cooking.
• On medium to high heat place a griddle or your frying pan of choice on your stove top then add 1 to 2 tablespoons of oil and saute 2/3 of a cup of onions for just 30 seconds moving them around so they do not burn. I used to 2 spatulas since griddle pans tend to be large.
• Add the soy curls to the onions and incorporate them evenly. You will notice that the curls are saucy don't worry that is okay. Let the curls cook for 10 minutes moving them around with the spatulas every 2 minutes.
• With the iron grill press or another heavy pan begin to press the curls so they can achieve a nice char. Do this for atleast 10 minutes moving around the iron grill press every minute or so. Make some space for the pineapple slices and also press them for 3 minutes until they have a nice redish color.
• Your curls should have a nice char and this means you are ready to assemble. Remove the curls and pineapple slices and place them on a plate or bowl to make room for the tortillas.
• Using the remainder of the oil fry the tortillas in the same griddle, Double layer your tortillas so they can hold all of the ingredients better and because there is just no other way to eat these tacos. In my humble opinion.
• Double layer the fried tortillas add the soy curls, onion and cilantro and the grilled pineapple slices. Garnish with a good salsa and a few drops of lime juice. Don't forget to make one of the many salsas I have on this site.

VEGAN TACOS AL PASTOR

Steps:

• Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
• Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
• Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
• Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
• Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
• Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

VEGAN TACOS AL PASTOR

Steps:

• In a dry medium saucepan toast the guajillos on both sides for 3-5 minutes. Once they're toasted cover them with water, bring to a boil, and then bring down to a simmer for about 15 minutes, until the peppers are soft.
• **If you haven't already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.
• Once your peppers are soft, add them to the blender and mix in the pineapple juice, lime juice, cloves of garlic, ½ white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.
• Place your TVP in a gallon size plastic bag and pour in the marinade. (Give the TVP a good squeeze so it soaks in the marinade). Then place in the fridge to marinate for at least 2 hours.
• Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.
• Preheat two tablespoons of vegetable oil in a large skillet and add the TVP/pineapple and fry, stirring occasionally until the TVP is hot and slightly crispy on the outside.
• Serve on a warm tortilla and garnish with fresh pineapple and your favorite taco fixings.

TACOS AL PASTOR

Steps:

• Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth.
• Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
• Preheat the oven to 350˚ F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
• Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes, cilantro and radishes. Serve with lime wedges.
• Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas.
• Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve.

VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
• Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
• Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
• Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
• Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
• Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
• To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
• Enjoy!