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Vegan Al Pastor Pineapple Tacos

Pulled "Pork" Al Pastor Tacos

Tuesday Butcher photography

Ingredients:

Jackfruit

  • 2 20oz cans jackfruit, in brine or water (not in syrup!!)

  • 1/2 white onion

  • 2-4 cloves garlic

Jackfruit Marinade

  • 4 Guajillo Chile, boiled, de-seeded, and cleaned.

  • 1 Ancho Chile, boiled, de-seeded, and cleaned.

  • 4 cloves of garlic

  • 1/2 onion

  • 1/2 cup of orange juice

  • 3/4 cup of pineapple juice (fresh is better)

  • 1 Tablespoon of Oregano

  • 1 Tablespoon of Thyme

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Cumin

  • 1-2 Tablespoons of Paprika

Roasted Tomatillo Chipotle Sauce

  • 3 Tomatillos

  • 1/4 Onion

  • 2 small cloves of garlic

  • 1-2 chipotles (depending on level of spiciness you want)

  • 3 Tablespoons of Pineapple juice

  • Salt and Pepper to taste

For the tacos

  • Jackfruit

  • Corn Tortillas

  • Chopped cilantro

  • Chopped Onions

  • Lime juice

  • Salt

  • Grilled pineapple

Tuesday Butcher Photography

Directions:

For the Jackfruit

  • To prepare your jackfruit, drain and rinse it, then cut the jackfruit into smaller pieces. For optimal texture, cut the slices from core to the outer edge which breaks up the tougher core as much as possible, and makes for the best “pulled” texture. Don’t discard the core, just slice it thinly!

  • Cover and refrigerate for at least 4 hours (overnight is best)

  • Remove from the refrigerator and sauté onions and garlic in a bit of oil, and once tender add in the chopped jackfruit.

  • Mash with a potato masher to create a shredded pulled pork texture.

Tuesday Butcher Photography

For the Jackfruit Marinade

  • Preheat your oven to 400F (200C). Lightly grease a baking sheet.

  • Blend all of the ingredients together until completely combined.

  • Strain the liquid over a bowl to end up with a smooth marinade.

  • Add one layer of jackfruit in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the jackfruit and marinade have been used.

For the Roasted Tomatillo Chipotle Salsa

  • Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.

  • Blend with the rest of the ingredients except the salt and pepper until well combined.

  • Put in a bowl and season with salt and pepper to taste.

For the Tacos

  • Heat the tortillas with a little bit of oil.

  • Add the meat, the pineapple, the salsa, the lime juice, the cilantro and onions, and enjoy!

Tuesday Butcher Photography

Head to my Cinco de Mayo post to find some other easy plant-based Mexican meal ideas!

Kaits xox

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