Authentic Vegan Tacos Al Pastor
Equipment
- Griddle
- Iron Grill Press or something heavy
- Stove
- Large Mixing Bowl with a lid
- Blender
- Mesh Strainer
- 2 Spatulas
Ingredients
- 8 Ounces Butler Soy Curls or TVP
- 6 Whole Guajillo Peppers
- 2 Whole Ancho Peppers
- 5 Tablespoons Coconut Aminos
- 1/2 Tablespoon Liquid Smoke
- 1 Large Yellow Onion finely diced
- 3 Whole Garlic Cloves
- 1 Bunch Cilantro
- 1 Package Street Taco Tortillas
- 1 Can Pineapple Slices w/ Juice
- 6 Whole Limes cut in half
- 3 Whole Chile de Arbol aka Birds Beak Pepper optional
- 4 Tablespoons Neutral Cooking Oil
Instructions
Marinating the Soy Curls
- 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.
Cooking the Vegan Al Pastor Meat
- 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.
Notes
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