"It doesn't get any more authentic than this, friends. A traditional tacos al pastor recipe made easy, vegan, and absolutely delicious."
Vegan Tacos al Pastor
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Recipe Intro From brokebankvegan
Textured vegetable protein (TVP for short) replaces meat in these al pastor-inspired tacos. Serve with diced white onion, pineapple, cilantro, lime and salsa!
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- Recipe Card
Prep time 15mins
Cook time 1hr 15mins
Serves or Makes: 18
Recipe Card
I
ingredients
- 3 cups (1 1/2 sticks) dried Textured Vegetable Protein (TVP)
- 3 dried guajillo chilies
- 1 1/2 cups pineapple juice
- 1/2 cup vinegar
- 4 cloves garlic
- 1/2 medium white onion
- 1 teaspoon cumin
- 1 1/2 teaspoon Mexican oregano
- 1/8 teaspoon cloves
- 2 ounce achiote paste
- 1 1/2 teaspoon salt
- 18 fresh corn tortillas
- 1/2 medium white onion, finely diced
- 1/4 fresh pineapple
- 1 cup chopped cilantro
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Note: you will have to use two large skillets or cook two batches for this amount of TVP.
Step 9
Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!