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How to Make Vegan Tacos al Pastor - A Step-by-Step Guide

Tacos al pastor is a traditional Mexican dish that features marinated, spit-grilled pork. However, this vegan version of the classic dish provides a delicious and cruelty-free alternative. Vegan Tacos al Pastor still capture the savory, tangy, and smoky flavors of the original while using plant-based ingredients.

These tacos are perfect for a meatless Monday meal, a taco Tuesday feast, or any day of the week when you’re craving a flavorful and satisfying dish. Whether you’re a long-...

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Ingredients

  • 5 guajillo chile peppers, stemmed and seeded
  • 5 limes, juiced
  • 2 cloves garlic
  • 2 pinches ground cumin
  • 3 whole cloves
  • 2 cups water, divided
  • 2 tablespoons vegetable oil
  • ½ onion, halved and cut into thin slices
  • 1 ½ (12 ounce) packages textured vegetable protein
  • 4 tomatoes
  • 4 dried chile de arbol peppers, stemmed
  • 1 slice onion
  • 1 clove garlic
  • salt to taste
  • 1 (32 ounce) package corn tortillas
  • 1 large onion, chopped
  • 1 bunch cilantro, finely chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 42 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 17 mins
  • Servings: 8
  • Yield: 8 servings

  • Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
  • Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
  • Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
  • Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
  • Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
  • Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

    • Nutrition

    579 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 720mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 12g
    • Total Sugars: 5g
    • Protein: 61g
    • Vitamin C: 57mg
    • Calcium: 254mg
    • Iron: 11mg
    • Potassium: 501mg

    Categories

    Vegan recipes
    Taco recipes