Red Meat Allergy Friendly Vegan Jackfruit Tacos al Pastor
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Learn more →Ingredients
4 servings
For the jackfruit
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
For the marinade
- 3 dried guajillo chiles, stems and seeds removed
- 2 chipotle chiles in adobo sauce
- 1 tbsp adobo sauce (from the chipotle can)
- 3 cloves garlic, peeled
- ¼ cup fresh orange juice
- 2 tbsp fresh lime juice
- 1 tbsp white wine vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
For cooking
- 2 tbsp olive oil
- 1 cup fresh pineapple, cut into ½-inch pieces
For serving
- 12 small corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- salsa verde or hot sauce, for serving (optional)
Instructions
- 1
Place the dried guajillo chiles in a medium saucepan and cover with 2 cups of water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable.
- 2
Drain the soaked guajillo chiles and transfer them to a blender. Add the chipotle chiles, adobo sauce, garlic, orange juice, lime juice, white wine vinegar, cumin, oregano, smoked paprika, and salt. Blend on high until completely smooth, about 1 minute.
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