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–+ servings

Vegan Tacos Al Pastor

Thee Burger Dude
5 from 6 votes
Print Recipe Pin Recipe
Course Entrees
Cuisine Mexican
Servings 12 Tacos

Ingredients
 
 

  • 1 batch Soy Curl Chicken (or 1.5 pounds Vegan Chicken of choice)
  • Corn Tortillas
  • Chopped Onion
  • Chopped Cilantro
  • 3 - 4 Pineapple Slices

Al Pastor Marinade

  • 5 Dried Guajillo Peppers
  • 6 cloves Garlic
  • 3 Tbsp Chipotles in Adobo (diced)
  • 2 Tbsp Achiote
  • 1/2 cup Pineapple Juice
  • 2 tsp Cumin
  • 2 tsp Oregano (Mexican Oregano if possible)
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Vinegar
  • Pepper Water (as needed)

Instructions
 

  • Prepare the Soy Curls as per this RECIPE.

Al Pastor Marinade

  • Cut off the stems of the Guajillo peppers. Shake out the seeds, you can also cut them in half along their seams and split them open to get the seeds out as well.
  • Cover the peppers in boiling water for 10 - 15 minutes to soften them. While they soak, add the rest of the ingredients (except the pepper water) to a blender.
  • Once peppers are softened, add them to the blender as well and blend until smooth. You can add a few tablespoons of the pepper water if it's looking too thick (I usually add 3 - 4 Tbsp worth)
  • When Al Pastor marinade is blended, you can either marinade the soy curls in it for later use, or simply pour over them after you've already browned them. I personally l think it's better to pour over after browning the soy curls.

Al Pastor Tacos

  • In a pan over medium heat with a little cooking oil, grill the pineapple slices on both sides until golden brown. Remove from the pan and slice into bite size pieces.
  • Warm the tortillas how you like (I typically will just cook them directly on a stovetop burner until slightly charred on the edges).
  • Fill the tortillas with the Vegan Al Pastor, top with the pineapple, onions and cilantro. Add any salsa you like and dig in!

Notes

tips for cooking soy curls

  • Rehydrate the soy curls for at least 10 - 15 minutes. I have found that using cold, warm or hot water doesn't make a noticeable difference.
  • Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
  • No matter what you hydrate them in, you'll want to SQUEEZE out as much of that liquid as possible.
  • You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that's still juicy.
Keyword Al Pastor
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