Vegan Tacos Al Pastor: A Deliciously Authentic Recipe
## Introduction: A Vegan Twist on a Classic
Tacos al pastor, a beloved staple of Mexican street food, are traditionally made with marinated pork cooked on a vertical spit, similar to shawarma or gyros. The distinctive flavor comes from a blend of spices, pineapple, and a slow cooking process that creates tender, flavorful meat with crispy edges. But what if you’re vegan? Can you still enjoy the incredible flavors of al pastor? The answer is a resounding YES! This recipe provides a delicious and authentic-tasting vegan version of tacos al pastor that will impress even the most dedicated meat-eaters. We’ll be using readily available ingredients and simple techniques to create a flavorful marinade, prepare our plant-based “meat,” and assemble mouthwatering tacos.
This recipe focuses on using either seitan or jackfruit as the base for your vegan al pastor. Seitan, made from wheat gluten, offers a chewy, meat-like texture that’s perfect for mimicking the pork in traditional al pastor. Jackfruit, on the other hand, has a milder flavor and a stringy texture that’s also surprisingly similar to shredded meat. Both options work beautifully, so choose the one that best suits your taste and dietary needs.
Get ready to embark on a culinary adventure that brings the vibrant flavors of Mexico to your vegan kitchen. These tacos al pastor are perfect for a weeknight dinner, a weekend fiesta, or any occasion where you want to impress your friends and family with a delicious and plant-based meal.
## Ingredients:
**For the Marinade:**
* 4 dried ancho chiles, stemmed and seeded
* 2 dried guajillo chiles, stemmed and seeded
* 2 dried chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce from the can
* 1/2 cup pineapple juice
* 1/4 cup orange juice
* 1/4 cup apple cider vinegar
* 3 cloves garlic, minced
* 1/2 onion, roughly chopped
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon smoked paprika
* 1 tablespoon olive oil
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
**For the Vegan “Meat”:**
* **Option 1: Seitan:** 1 pound seitan, cut into thin slices (about 1/4 inch thick)
* **Option 2: Jackfruit:** 2 (20-ounce) cans young green jackfruit in water or brine, drained, rinsed, and shredded
* 1 tablespoon olive oil (if using jackfruit)
**For the Tacos:**
* 24 corn tortillas (small, street taco size)
* 1/2 fresh pineapple, peeled, cored, and diced
* 1/2 white onion, finely chopped
* 1/4 cup chopped fresh cilantro
* Lime wedges, for serving
* Optional toppings: Your favorite salsa, guacamole, pickled onions, radishes
## Equipment:
* Blender or food processor
* Large bowl
* Large skillet or cast-iron skillet
* Taco press (optional)
## Instructions:
**1. Prepare the Chiles:**
* Wearing gloves is recommended to avoid skin irritation.
* Remove the stems and seeds from the ancho, guajillo, and chipotle chiles.
* Place the dried chiles in a bowl and cover with boiling water. Let them soak for 20-30 minutes, or until they are softened.
**2. Make the Marinade:**
* Drain the softened chiles, reserving about 1/4 cup of the soaking liquid.
* In a blender or food processor, combine the rehydrated chiles, reserved soaking liquid, pineapple juice, orange juice, apple cider vinegar, garlic, onion, oregano, cumin, coriander, cloves, cinnamon, smoked paprika, olive oil, salt, pepper, and adobo sauce from the canned chipotles.
* Blend until completely smooth. This may take a few minutes, so be patient and scrape down the sides of the blender as needed.
* Taste the marinade and adjust the seasonings as desired. You may want to add a pinch more salt, a squeeze of lime juice, or a dash of hot sauce to customize the flavor to your liking.
**3. Marinate the Vegan “Meat”:**
* **For Seitan:** Place the sliced seitan in a large bowl and pour the marinade over it. Toss to coat the seitan evenly, ensuring that every slice is well covered. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The longer the seitan marinates, the more flavorful it will become.
* **For Jackfruit:** If using jackfruit, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, until it begins to dry out slightly. This helps to remove some of the excess moisture from the jackfruit and gives it a better texture. Pour the marinade over the jackfruit and stir to coat evenly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the jackfruit is tender and has absorbed most of the marinade. Stir occasionally to prevent sticking.
**4. Cook the Vegan Al Pastor:**
* **For Seitan:** Heat a large skillet or cast-iron skillet over medium-high heat. Add the marinated seitan to the skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the seitan is browned and slightly crispy around the edges. Be careful not to overcook the seitan, as it can become dry. Remove the cooked seitan from the skillet and set aside.
* **For Jackfruit:** If you used the skillet to marinate the jackfruit, you can simply continue cooking it over medium-high heat, stirring frequently, until it is browned and slightly caramelized. This will take about 10-15 minutes. If you marinated the jackfruit in a separate bowl, heat a clean skillet over medium-high heat and add the marinated jackfruit. Cook, stirring frequently, until browned and slightly caramelized. The jackfruit should be slightly sticky and have a rich, smoky flavor.
**5. Warm the Tortillas:**
* There are several ways to warm corn tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds per side, or until they are soft and pliable. Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave them for 30-60 seconds, or until they are warmed through. You can also use a tortilla warmer to keep the tortillas warm while you assemble the tacos.
**6. Assemble the Tacos:**
* Lay out the warmed tortillas on a plate or cutting board.
* Spoon a generous amount of the vegan al pastor (seitan or jackfruit) onto each tortilla.
* Top with diced pineapple, chopped white onion, and fresh cilantro.
* Serve immediately with lime wedges and your favorite toppings, such as salsa, guacamole, pickled onions, and radishes.
## Tips and Variations:
* **Spice Level:** Adjust the amount of chipotle chiles and adobo sauce to control the spice level of the marinade. If you prefer a milder flavor, use only 1 chipotle chile and 1 tablespoon of adobo sauce. For a spicier kick, add an extra chipotle chile or a pinch of cayenne pepper.
* **Sweetness:** The pineapple juice adds a touch of sweetness to the marinade. If you prefer a less sweet flavor, you can reduce the amount of pineapple juice or substitute it with more orange juice or apple cider vinegar.
* **Smoked Flavor:** Smoked paprika adds a delicious smoky flavor to the marinade. If you don’t have smoked paprika, you can substitute it with regular paprika or a pinch of liquid smoke.
* **Marinade Time:** For the best flavor, marinate the seitan or jackfruit for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful it will become.
* **Cooking Method:** While this recipe uses a skillet to cook the vegan al pastor, you can also grill it for a more authentic flavor. If grilling, be sure to use a grill basket or a piece of foil to prevent the seitan or jackfruit from falling through the grates.
* **Tortilla Options:** While corn tortillas are traditional for tacos al pastor, you can also use flour tortillas if you prefer. Look for small, street taco-sized tortillas for the most authentic experience.
* **Topping Variations:** Get creative with your toppings! Some other delicious options include shredded cabbage, pickled carrots, avocado crema, and cotija cheese (if you’re not strictly vegan).
* **Make Ahead:** You can make the marinade and marinate the seitan or jackfruit ahead of time. Store the marinated seitan or jackfruit in the refrigerator for up to 3 days. You can also dice the pineapple and chop the onion and cilantro ahead of time.
* **Seitan Variation:** You can find seitan in different forms. If you cannot find it sliced, you can use a block of seitan. You can either shred it using two forks or pulse it in a food processor until it resembles shredded meat before marinating it.
* **Jackfruit Preparation:** Some brands of canned jackfruit have a hard core that should be removed before shredding. Make sure to remove any hard pieces for the best texture.
* **Air Fryer Option:** You can also air fry the marinated seitan or jackfruit for a crispy texture. Preheat your air fryer to 400°F (200°C) and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
## Serving Suggestions:
* Serve these vegan tacos al pastor with a side of Mexican rice and beans for a complete and satisfying meal.
* Offer a variety of salsas, from mild to spicy, so your guests can customize their tacos to their liking.
* Pair the tacos with a refreshing agua fresca or a Mexican beer for a true fiesta experience.
* Consider making a taco bar where guests can assemble their own tacos with their favorite toppings.
## Nutritional Information (Approximate, per taco):
* Calories: 200-250 (depending on the ingredients and toppings)
* Protein: 8-12g (depending on whether seitan or jackfruit is used)
* Carbohydrates: 25-35g
* Fat: 5-10g
## Conclusion:
These vegan tacos al pastor are a delicious and satisfying way to enjoy the flavors of Mexico without compromising your vegan lifestyle. The combination of smoky, spicy, and sweet flavors is simply irresistible. Whether you choose to use seitan or jackfruit, you’ll be amazed at how closely these tacos resemble the real thing. So gather your ingredients, fire up the stove, and get ready to create a fiesta in your kitchen! These tacos are sure to become a new favorite in your vegan repertoire.
Enjoy! This recipe is a testament to the fact that vegan food can be just as flavorful and satisfying as traditional cuisine. Don’t be afraid to experiment with different ingredients and toppings to create your own unique version of vegan tacos al pastor. The possibilities are endless!