Vegan Tacos Al Pastor

4.37 from 11 votes

Feeds 4

Calories: 0kcal

Author: Billy Green

For the filling:
3 (5-6″) dried guajillo chiles* stems and seeds removed
1 cup pineapple juice
juice of 2 limes
3 cloves of garlic smashed and peeled
1/2 of a white onion roughly chopped (the rest will be for topping the tacos)
1 1/2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cinnamon
1.75 ounces achiote paste half of the 3.5 package
2 ¼ cups dry medium-sized chunks TVP , rehydrated (should measure out to 4 ½ cups once rehydrated)
Garnish:
the rest of that white onion minced
minced cilantro
2/3 cup fresh pineapple diced
lime
salt
tortillas

In a dry medium saucepan toast the guajillos on both sides for 3-5 minutes. Once they’re toasted cover them with water, bring to a boil, and then bring down to a simmer for about 15 minutes, until the peppers are soft.
**If you haven’t already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.
Once your peppers are soft, add them to the blender and mix in the pineapple juice, lime juice, cloves of garlic, ½ white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.
Place your TVP in a gallon size plastic bag and pour in the marinade. (Give the TVP a good squeeze so it soaks in the marinade). Then place in the fridge to marinate for at least 2 hours.
Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.
Preheat two tablespoons of vegetable oil in a large skillet and add the TVP/pineapple and fry, stirring occasionally until the TVP is hot and slightly crispy on the outside.
Serve on a warm tortilla and garnish with fresh pineapple and your favorite taco fixings.