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.
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
- 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
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