Food 
VEGAN TACOS AL PASTOR
Equipment
- Blender or
food processor - Large skillet or griddle
- Tongs
- Cutting
board - Sharp
knife
Ingredients
- 1 pineapple peeled and cored
- 1 large white onion peeled and roughly chopped
- 3 cloves garlic peeled and roughly chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons achiote paste
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 pound seitan sliced into thin strips
- 8-10 small corn tortillas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F.
- Cut the pineapple into small chunks and add them to a blender or food processor along with the onion, garlic, apple cider vinegar, achiote paste, smoked paprika, oregano, cumin, coriander, salt, and black pepper. Blend until smooth.
- Heat the vegetable oil in a large skillet or griddle over medium-high heat. Add the seitan strips and cook for 3-4 minutes on each side, until browned and crispy.
- Pour the pineapple mixture over the seitan and stir to coat. Cook for another 5-7 minutes, stirring occasionally, until the seitan is fully coated and the mixture has thickened.
- Spread the seitan mixture out on a baking sheet and bake for 10-12 minutes, until the edges are slightly charred and crispy.
- Warm the tortillas on the skillet or griddle for a few seconds on each side.
- To assemble the tacos, spoon the seitan mixture onto each tortilla and top with chopped cilantro. Serve with lime wedges on the side.
Notes
NUTRITIONAL FACTS:
Calories: 347 | Total fat: 11g | Total Carbohydrates: 52g | Dietary Fiber: 8g | Protein: 16g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
