Tacos al pastor recipe

 

Ingredients:

  • Large​​ chunk​​ of​​ seitan​​​​ (use​​​ this​​ recipe​)
  • 1​ ​Ancho​ ​chile
  • 1​ ​Chipotle​ ​chile
  • 1​ ​Roma​ ​tomato
  • 1​ ​teaspoon​ ​pink​ ​salt
  • 1⁄4​ ​cup​ ​apple​ ​cider​ ​vinegar
  • Fist-sized​ ​bunch​ ​of​ ​coriander​ ​plus​ ​a​ ​few​ ​sprigs to​ ​serve
  • 1⁄2​ ​white​ ​onion
  • 1​ ​tin​ ​of​ ​pineapple​ ​chunks​ ​in​ ​syrup
  • 1⁄4​ ​cup​ ​golden​ ​sugar
  • 1​ ​cup​ ​achiote​ ​paste*
  • 1​ ​teaspoon​ ​garlic​ ​powder
  • 1​ ​teaspoon​ ​ground​ ​cumin
  • 1⁄2​ ​teaspoon​ ​ground​ ​celery​ ​seed
  • 1​ ​teaspoon​ ​dried​ ​oregano

*If​ ​you​ ​cannot​ ​find​ ​achiote​ ​paste,​ ​you​ ​can​ ​buy​ ​annatto​ ​seeds​ ​and​ ​make​ ​your​ ​own​ ​with​ ​​this​ ​recipe

Instructions:

-​ ​Place​ ​to​ ​two​ ​dried​ ​chiles​ ​in​ ​a​ ​small​ ​pan​ ​and​ ​pour​ ​in​ ​enough​ ​water​ ​to​ ​cover​ ​them
-​ ​Bring​ ​water​ ​to​ ​the​ ​boil​ ​then​ ​switch​ ​off​ ​to​ ​allow​ ​chiles​ ​to​ ​soften
-​ ​Meanwhile,​ ​place​ ​all​ ​of​ ​the​ ​other​ ​ingredients​ ​​except​ ​​the​ ​achiote​ ​paste​ ​and​ ​seitan​ ​in​ ​the​ ​blender
-​ ​Once​ ​the​ ​chiles​ ​in​ ​the​ ​pan​ ​have​ ​softened,​ ​remove​ ​them​ ​and​ ​pat​ ​them​ ​dry
-​ ​Unless​ ​you​ ​want​ ​this​ ​dish​ ​extra​ ​spicy,​ ​carefully​ ​remove​ ​the​ ​seeds​ ​from​ ​the​ ​chiles​ ​and​ ​place​ ​the​ ​flesh​ ​in the​ ​blender
-​ ​Blend​ ​the​ ​ingredients​ ​for​ ​a​ ​few​ ​minutes​ ​until​ ​a​ ​smooth​ ​paste/liquid​ ​is​ ​formed
-​ ​Pour​ ​liquid​ ​into​ ​a​ ​medium-sized​ ​saucepan​ ​and​ ​place​ ​on​ ​a​ ​medium​ ​heat
-​ ​While​ ​that​ ​heats,​ ​take​ ​your​ ​seitan​ ​and​ ​roughly​ ​chop​ ​into​ ​cubes
-​ ​Place​ ​seitan​ ​chunks​ ​in​ ​a​ ​large​ ​bowl​ ​and​ ​pour​ ​in​ ​the​ ​heated​ ​liquid.​ ​Set​ ​aside​ ​to​ ​marinade
-​ ​Meanwhile,​ ​place​ ​the​ ​chopped​ ​pineapple​ ​in​ ​a​ ​large​ ​flat-bottomed​ ​non-stick​ ​pan
-​ ​Brown​ ​pineapple​ ​chunks​ ​on​ ​both​ ​sides​ ​then​ ​set​ ​aside
-​ ​In​ ​a​ ​large​ ​frying​ ​pan,​ ​place​ ​the​ ​seitan​ ​chunks​ ​and​ ​any​ ​remaining​ ​liquid​ ​and​ ​place​ ​on​ ​a​ ​high​ ​heat
-​ ​Cook​ ​until​ ​the​ ​liquid​ ​reduces​ ​and​ ​the​ ​seitan​ ​chunks​ ​start​ ​to​ ​brown
-​ ​Serve​ ​seitan​ ​chunks​ ​on​ ​warmed​ ​corn​ ​tortillas​ ​with​ ​the​ ​pineapple​ ​chunks,​ ​guacamole,​ ​chopped​ ​white onion​ ​and​ ​fresh​ ​coriander/cilantro

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without​ ​permission. ©​ ​fatgayvegan.com

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Written by fatgayvegan

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