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Tacos Al Pastor

Tacos Al Pastor Recipe

$3.55 recipe | $0.20 serving
A traditional tacos al pastor recipe made with guajillo chiles, achiote and, fresh pineapple. This dish is vegan and gluten-free. Sweet, spicy, and made to taste just like it does in Mexico!
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Marinate Time 2 hrs
Total Time 2 hrs 30 mins
Course Mains
Cuisine Gluten-Free, Mexican, Vegan
Servings 18 tacos
Calories 118 kcal

Equipment

  • Mixing bowl
  • Large skillet
  • Blender
  • Container or freezer bags
  • Chef knife
  • Cutting board

Ingredients
 

  • 3 cups dry TVP ($0.54)

Marinade

  • 3 dried guajillo chiles ($0.12)
  • 2 dried chipotle chiles ($0.08)
  • 1 ½ cups pineapple juice ($0.57)
  • ½ cup white vinegar ($0.08)
  • 4 cloves garlic ($0.16)
  • ½ medium white onion, chopped ($0.09)
  • 1 tsp cumin ($0.01)
  • 1 ½ tsp Mexican oregano ($0.05)
  • tsp cloves ($0.01)
  • 2 oz achiote paste ($0.56)
  • 1 ½ tsp salt ($0.02)

Tacos

  • 18 fresh corn tortillas ($0.36)
  • ½ medium white onion, finely diced ($0.09)
  • ¼ fresh pineapple, cubed ($0.57)
  • 1 cup chopped cilantro ($0.24)
  • Lime wedges optional
  • Salsa of choice optional

Instructions
 

  • To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.

Marinade

  • To start your marinade, remove the stem and seeds from the chiles. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chiles frequently to prevent burning.
  • Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.
  • Once the chiles are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.
  • Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.
  • Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.

Tacos

  • When you're ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it's hot and appears slightly matte.
  • Note: you will have to use two large skillets or cook two batches for this amount of TVP.
  • Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!

Notes

  • If you aren't able to find achiote paste or powder, use paprika as a substitute.
  • Making your own pineapple juice tastes best! We usually blend up fresh pineapple chunks to use in our marinade.
  • We don't find it necessary to drain the pineapple juice from the pulp. That's where all the fiber is, plus it's more cost-effective!
  • If you can't find Mexican oregano, the closest sub is marjoram.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Tacos Al Pastor Recipe
Serving Size
 
1 taco
Amount per Serving
Calories
118
% Daily Value*
Fat
 
0.8
g
1
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
187.7
mg
8
%
Potassium
 
100.4
mg
3
%
Carbohydrates
 
19.4
g
6
%
Fiber
 
4.2
g
18
%
Sugar
 
5.2
g
6
%
Protein
 
8.4
g
17
%
Vitamin A
 
92.8
IU
2
%
Vitamin C
 
8.6
mg
10
%
Calcium
 
74.2
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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