Gringa Al Pastor Tacos

This recipe is adapted from Plantas by Alexa Soto. We removed some of the more processed ingredients. We also opted for homemade flour tortillas which is definitely worth the bit of extra work.

Ingredients

“Meat”

• 8-ounce Butler Soy Curls

Sauce

• 2 tablespoons neutral oil, such as avocado oil, divided
• ½ medium white onion, thinly sliced
• 7 whole black peppercorns
• 2 whole cloves
• 3 garlic cloves, minced
• 6 dried ancho chiles, stemmed and seeded
• 1½ cups low-sodium vegetable broth
• 2 bay leaves
• 1 tablespoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon ground allspice
• 2 to 6 canned chipotle peppers in adobo
• 1 cup large pineapple chunks (from about ⅓ pineapple), divided
• 1½ tablespoons apple cider vinegar
• ¾ teaspoon sea salt

Tacos

• 3 tablespoons neutral high-heat oil, such as avocado oil, divided
• ¼ medium white onion, thinly sliced
• Sea salt
• 8 flour tortillas, store-bought or homemade
• 2 avocados, halved, pitted, peeled, and sliced
• ¼ bunch cilantro, finely chopped
• 2 limes, cut into wedges
• ¼ white onion, finely diced

Instructions

1. Put the soy curls in a large bowl and cover with hot water. Place a bowl or plate on top so that the soy curls are fully submerged. Soak for 20 minutes. Drain in a colander, then squeeze the soy curls to release more water. Return the soy curls to the bowl.
2. To make the sauce, heat the oil in a large, deep sauté pan over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the peppercorns and cloves and cook for 2 minutes, then turn the heat down to low, add the garlic, and sauté for 2 minutes. Add the ancho chiles and cook for 1 minute, stirring continuously. Add the broth, bay leaves, oregano, cumin, and allspice, turn the heat up to medium, and simmer for 8 minutes.
3. Remove the bay leaves and carefully transfer the contents of the pan to a blender. Add the chipotle peppers, half of the pineapple chunks, the vinegar, and salt. Blend on high until smooth. If the blender is sticking, add another ¼ cup broth.
4. Pour the contents of the blender over the soy curls and mix well. Add the remaining pineapple chunks and make sure they’re coated in the sauce as well. Cover with plastic wrap and let sit at room temperature for 20 minutes or in the fridge overnight for even better flavor.
5. To make the tacos, heat 1 tablespoon oil in a large skillet over medium-low heat. Add the onion and cook for 2 minutes, then add about a third of the “meat” mixture, doing your best to leave the marinade and pineapple chunks behind. Cook for 2 to 3 minutes, then stir and cook for another 2 to 3 minutes. Repeat this process 5 or 6 times, until the “meat” begins to char. Season with a pinch of salt. Transfer to a bowl. Repeat to cook the remaining 2 batches of “meat”, using 1 tablespoon oil for each batch. Once the last batch is cooked, return everything to the pan, reserving the pineapple in the marinade. Turn the heat down to low and cook for 10 minutes. Transfer to a large bowl.
6. Using a slotted spoon, transfer the pineapple chunks from the marinade to the same pan. Cook over medium-high heat for 2 minutes on each side, or until charred. Transfer to a cutting board and cut into small pieces.
7. Heat a large skillet or comal over medium heat. Add a flour tortilla. Open the tortilla and add about 2 tablespoons of the “meat” mixture, top with sliced avocado, chopped cilantro, a squeeze of lime juice, diced onion, and a small piece or two of pineapple. Press the tortilla closed. Repeat to make the remaining tacos.