30-Minute Vegan Al Pastor Tacos w/ Charred Poblano Tahini Sauce + Lime Cilantro Onions

30-Minute Vegan Al Pastor Tacos w/ Charred Poblano Tahini Sauce + Lime Cilantro Onions

Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 30 minutes
Servings: 8 tacos

The Challenge: Al Pastor Tacos

I have to admit something - never once in my life have I had real al pastor tacos with pork. Cutting out meat at a young age means I've never really eaten most meat dishes. How in the heck do I know how to make an al pastor taco then? The internet. 

Whenever I start a new dish, I do a ton of research. I study a lot about the original way to make the dish in its authentic form and begin to craft a way to make that come alive using only plants and plant-based foods. It is really fun. For al pastor, the key to this dish is really in the sauce. 

The key is guajillo chilis. Now, the authentic way is to rehydrate guajillo peppers and then make into a sauce with pineapple and orange flavors along with coriander and mexican oregano. But, since this is a 30-minute dish, we made some shortcuts. Yes, it isn't the perfect authentic way. BUT its reallllllly damn good and easy to make. If you can find guajillo chili powder, please use it. It will make the dish. If not, use the mildest chili powder you can find (ancho or a mixed chili powder). We'll be blending this with fresh pineapple and orange. 

From there, we create this wonderfully sweet salty spicy sauce that typically goes with pork. Today, though, we are not using pork. We'll be using jackfruit! The jackfruit is perfect for this dish as we can get it crumbly and will carry the texture we want for our marinade. 

Finally, we top this with a simple sauce made from charred poblano + tahini (not a traditional sauce). And we top it with lime onions and cilantro. Yes!

Let's get into it.

Ingredients:


Jackfruit Al Pastor

  • 2 14.5 oz cans of young jackfruit in water/brine (not in syrup), drained, washed, and roughly chopped
  • 1 tbl of olive oil
  • 1 tbl liquid aminos
  • 1 tbl tahini
  • 1/2 cup vegetable broth
  • 2 medium shallots, chopped
  • 2 garlic cloves, minced
  • 1 tbl olive oil
  • 1/2 fresh small pineapple, cored + diced
  • 1/2 cup orange juice
  • 1/4 cup guajillo chili powder (sub ancho or other chili powder)
  • 1 chipotle pepper in adobo sauce + 1 tbl of adobo sauce
  • Spices: 1/2 tbl mexican oregano, 1 tsp thyme, 1 tsp cumin seeds, 1 tsp pepper, 1 tsp smoked paprika, 1 tsp salt

 

Charred Poblano Tahini Sauce

  • 1 medium poblano, raw
  • 2 tbl tahini
  • 1 lime, juiced
  • 1 chipotle pepper in adobo sauce + 2 tbl of adobo sauce
  • pinch of salt + pepper

Other

  • 1/2 white onion, diced
  • handful of cilantro, roughly chopped
  • 1 lime, juiced
  • 6-8 flour (or corn) tortillas

Equipment You'll Need:

Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . 


Before You Cook:

  • Wash + chop fresh ingredients
  • Preheat oven to 450F
 1. Start by chopping your jackfruit into smaller sections, but it can be a rough chop. It breaks down as you cook. Add to a large frying pan with the oil, tahini, aminos, and broth. Cook on medium heat for 15 minutes until the jackfruit begins to break down. Turn heat off if you don't have the sauce completed by the 15 minute mark.

1. Start by chopping your jackfruit into smaller sections, but it can be a rough chop. It breaks down as you cook. Add to a large frying pan with the oil, tahini, aminos, and broth. Cook on medium heat for 15 minutes until the jackfruit begins to break down. Turn heat off if you don't have the sauce completed by the 15 minute mark.

 2. Next, take your whole poblano pepper and place on a dry pan over medium-high heat. Keep on each side until it has blackened slightly (roughly 3-4 minutes).

2. Next, take your whole poblano pepper and place on a dry pan over medium-high heat. Keep on each side until it has blackened slightly (roughly 3-4 minutes).

 3. While the jackfruit + poblano cooks, add shallots, garlic, and 1 tbl of olive oil to a small pan. Cook these for 2-3 minutes over high heat. Set aside.

3. While the jackfruit + poblano cooks, add shallots, garlic, and 1 tbl of olive oil to a small pan. Cook these for 2-3 minutes over high heat. Set aside.

 4. Add the shallots, garlic, and ingredients from pineapple through spices for the jackfurit to a food processor. Blend until smooth.

4. Add the shallots, garlic, and ingredients from pineapple through spices for the jackfurit to a food processor. Blend until smooth.

 5. Add about 4/5 of the sauce (I didn't use quite all of it) to the jackfruit and continue to cook over medium heat for 4-5 minutes to cook down some of the sauce.

5. Add about 4/5 of the sauce (I didn't use quite all of it) to the jackfruit and continue to cook over medium heat for 4-5 minutes to cook down some of the sauce.

 6. While the jackfruit cooks, add the poblano and rest of the sauce ingredients to the food processor. Blend until smooth.

6. While the jackfruit cooks, add the poblano and rest of the sauce ingredients to the food processor. Blend until smooth.

 7. Lastly, dice some onions with cilantro and lime. Mix and set aside.

7. Lastly, dice some onions with cilantro and lime. Mix and set aside.

 8. I heat my flour tacos in the oven on broil to brown them straight on the rack. If you want to save time, just warm them in the oven. Serve warm with jackfruit, drizzle on sauce, and add onions. Serve up warm!

8. I heat my flour tacos in the oven on broil to brown them straight on the rack. If you want to save time, just warm them in the oven. Serve warm with jackfruit, drizzle on sauce, and add onions. Serve up warm!


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30-Minute Vegan Al Pastor Tacos w/ Charred Poblano Tahini Sauce + Lime Cilantro Onions OMG! Vegan Al Pastor Tacos. Al pastor marinade smothered jackfruit with a charred poblano tahini sauce and lime cilantro onions. It is so good! Wrapped in a warm tortilla and ready to serve. Aiye!!!! Aggregate rating will show here Serves 6 tacos Ingredients: Al Pastor Marinade, Seasoned Jackfruit, Charred Poblano Tahini Sauce, Lime Cilantro Onions, Flour Tortillas,
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