Tacos "Al Pastor"
There aren't enough words to describe the virtues of tacos. It's one of the most well-known and beloved forms of street food. Although simple and comforting at its core, its true identity lies in nuance: the filling (grilled or stewed meats, vegetables, etc), corn or flour tortilla, garnishes (cilantro, pico de gallo, salsa, pineapples), etc. The combinations are endless but ultimately its flavors are made to comfort the soul.
Al pastor is one style that we particularly love. Traditionally made with pork, it's flavorful and savory with a balance of sweetness and acidity from a slice of pineapple. Our version is loosely inspired by al pastor but uses sautéed cauliflower and walnuts that we season with a taco-style seasoning mix as the "meat" filling. And to garnish, we add sliced pineapples (an absolute must for al pastor), sliced jalapeños for a little extra kick, and pickled red onions for acidity and texture.
Sautéed cauliflower & walnut "taco meat" (see recipe)
Pickled red onions (see recipe)
Flour or corn tortillas
Pineapple (thin slices or small chunks)
Black beans/refried beans
Pico de gallo
Lime (wedges to squeeze)
- Warm tortillas. On a stovetop, place tortillas on a preheated skillet or fry pan (dry, no oil) and heat each side for 30 seconds. You can also warm up the tortillas similarly directly over the flames but make sure you use tongs as the flames get hot! Store heated tortillas by stacking and wrapping in kitchen towels or store in a tortilla warmer to keep warm and prevent them from drying out.
- Add filling. Add the sautéed cauliflower & walnut "taco meat" to the tortilla.
- Garnish. Add a slice of pineapple, pickled red onions, sliced jalapeños, cilantro, a squeeze of lime, or any garnishes you like to truly make it your own!