Tacos al pastor recipe
- 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