Vegan Tacos Al Pastor

These delicious vegan tacos Al Pastor are made from dried chili peppers, chickpeas, orange juice, and pineapple. They’re the perfect sweet, savory, and spicy flavor combinations in one amazing meal.

What are Tacos Al Pastor?

Tacos Al Pastor, also simply known as Al Pastor, are tacos made with an aromatic sauce that is packed with spices and pineapple juice. They are typically slowly cooked and then topped with additional chunks of pineapple.

How To Make Vegan Tacos Al Pastor

Start by combining the chiles, orange juice and zest, pineapple juice, chopped onion, garlic, and spices in a small saucepan. Bring the mixture to a boil then reduce it to a simmer until the dried chiles are soft. This will take about 10-15 minutes.

Carefully pour the mixture into a food processor or blender and blend until it becomes a smooth sauce.

In a large bowl, coat the chickpeas with the sauce and then spread on a parchment-lined baking sheet and roast the chickpeas until most of the moister has baked out.

Make It A Meal

To make these into a meal serve them in tortillas or over rice. Top them with pineapple tidbits, red onion slices, cilantro, and lime juice.

Where Can You Buy Guajillo And Ancho Chiles?

You can buy bags of dried Guajillo and Ancho chiles at most grocery stores that have an international section or online.

More Vegan Dinner Recipes

• Southwest Black Bean Soup
• Moroccan-Inspired Lentil and Brown Rice Casserole
• One Pot Chickpea Curry

Vegan Al Pastor Tacos

• Author: bearplate
• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 50 minutes
• Yield: 5 1x
• Method: Baked
• Cuisine: Mexican
• Diet: Vegan

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Description

Sweet, spicy, and savory these vegan tacos are incredibly delicious.

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Ingredients

Scale 1x2x3x

• 4 dried Guajillo chiles, seeds and stems removed
• 1 dried Ancho chile, seeds and stem removed
• 4 cloves garlic minced
• 1/2 yellow onion chopped
• the juice and zest of one orange
• 14oz can of pineapple tidbits
• 1 Tbsp oregano
• 1 Tbsp thyme
• 1 Tbsp cumin
• 2 Tbsp smoked paprika
• 1 Tbsp salt
• 2  15oz cans of chickpeas drained, rinsed, and patted dry
• 1/4 cup finely sliced red onion
• 1/4 cup cilantro chopped
• 1 lime cut into wedges (optional)

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Instructions

In a small saucepan over medium heat add the dried chiles, garlic, onion, orange juice and zest, the juice from the can of pineapple, oregano, thyme, cumin, paprika, and salt and bring to a low boil. Reduce to a simmer and continue to cook until the chiles are tender (about 15 minutes). Remove from heat and let the mixture cool for a few minutes. 

Preheat oven to 400 degrees Fahrenheit.

Pour the chile mixture into a food processor and blend until smooth.

In a large bowl mix the sauce and the chickpeas together and spread on a parchment-lined baking sheet. Bake for 20-30 minutes, stirring every 10 minutes, until the sauce has almost completely dried.

Serve in tortillas and top with the pineapple tidbits, red onion, chopped cilantro, and a squeeze of lime juice.

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Nutrition

• Serving Size: 5
• Calories: 349
• Fat: 6.2
• Carbohydrates: 62
• Protein: 15