Vegan Tacos Al Pastor Recipe: A Flavor-Packed Plant-Based Twist

ByEmma

If you’re craving the bold, smoky, and sweet flavors of traditional tacos al pastor but want to keep it plant-based, you’re in for a treat. This vegan version captures the essence of the classic dish, delivering mouthwatering tacos that are both satisfying and cruelty-free.

Contents

🌮 What Are Tacos Al Pastor?

Tacos al pastor are a beloved Mexican street food, traditionally made with pork marinated in a blend of dried chilies, spices, and pineapple, then cooked on a vertical spit. The result is tender, flavorful meat with a hint of sweetness, typically served on corn tortillas with onions, cilantro, and a squeeze of lime.

In this vegan adaptation, we’ll replace the meat with textured vegetable protein (TVP) or soy curls, which absorb the rich marinade beautifully, providing a similar texture and depth of flavor.

🛒 Ingredients

For the Marinade:

  • 3 dried guajillo chilies (stems and seeds removed)
  • 2 dried chipotle chilies (for a smoky kick)
  • 1 cup pineapple juice
  • 3 cloves garlic, peeled
  • ½ medium white onion, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon ground cinnamon
  • 2 tablespoons achiote paste (for authentic color and flavor)
  • Salt, to taste

For the Filling:

  • 1½ cups TVP or soy curls
  • 1 tablespoon neutral oil (e.g., canola or vegetable oil)

For Serving:

  • Corn tortillas
  • Fresh pineapple, diced
  • White onion, finely chopped
  • Fresh cilantro, chopped
  • Lime wedges
  • Salsa of choice

🔪 Instructions

1. Prepare the Chilies

  • Toast the dried guajillo and chipotle chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them.
  • Soak the toasted chilies in hot water for 15-20 minutes until softened.

2. Make the Marinade

  • Drain the soaked chilies and add them to a blender along with pineapple juice, garlic, onion, apple cider vinegar, cumin, oregano, cinnamon, achiote paste, and salt.
  • Blend until smooth, adding a bit of water if necessary to achieve a pourable consistency.

3. Marinate the Protein

  • Place the TVP or soy curls in a large bowl.
  • Pour the marinade over the protein, ensuring it’s fully coated.
  • Let it marinate for at least 30 minutes. For deeper flavor, marinate for several hours or overnight in the refrigerator.

4. Cook the Filling

  • Heat the oil in a large skillet over medium heat.
  • Add the marinated protein to the skillet and cook for 10-15 minutes, stirring occasionally, until it’s slightly crispy and browned.

5. Assemble the Tacos

  • Warm the corn tortillas in a dry skillet or on a griddle until pliable.
  • Fill each tortilla with the cooked al pastor filling.
  • Top with diced pineapple, chopped onion, cilantro, and a squeeze of lime.
  • Add salsa if desired.

🌟 Pro Tips

  • Don’t skip toasting the chilies; it enhances their flavor significantly.
  • Achiote paste is key for authentic color and taste. It’s available in Latin markets or online.
  • For a spicier kick, add an extra chipotle chili or a pinch of cayenne pepper to the marinade.
  • Marinating overnight yields the best flavor, allowing the protein to absorb all the spices.

🧊 Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat the filling in a skillet over medium heat until warmed through.
  • Freeze the cooked filling for up to 1 month. Thaw overnight in the refrigerator before reheating.

🎉 Serving Suggestions

Pair your vegan tacos al pastor with:

  • Mexican rice or cilantro-lime rice
  • Refried beans or black beans
  • Grilled corn on the cob
  • Fresh guacamole and tortilla chips

Enjoy your flavorful, plant-based tacos al pastor! 🌮✨

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