Vegetarian Authentic Al Pastor Pork
Experience the bold and vibrant flavors of traditional Al Pastor in an innovative vegetarian twist with this 'Vegetarian Authentic Al Pastor Pork' recipe! This dish swaps out the classic pork for tender young green jackfruit, perfectly capturing the shredded, smoky texture of the original. Infused with a homemade marinade of guajillo chilies, bright pineapple, earthy achiote paste, and zesty orange juice, this recipe delivers the authentic tangy-sweet and spicy profile that makes Al Pastor so irresistible. Quick to prepare in under 90 minutes and served on warm corn tortillas with fresh cilantro, chopped onions, and a squeeze of lime, these plant-based tacos are a delicious, crowd-pleasing option for meatless meals. Ideal for taco nights or gatherings, it's a healthy, vegan-friendly take on a beloved Mexican classic!
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Recipe Information
Ingredients
- 2 cans young green jackfruit (canned in water or brine)
- 1 cup pineapple, fresh or canned
- 4 units guajillo chilies, dried
- 2 tablespoons achiote paste
- 3 units garlic cloves
- 1 unit white onion, medium
- 2 tablespoons apple cider vinegar
- 0.25 cup orange juice, fresh
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 units corn tortillas
- 2 units lime wedges
- 0.25 cup fresh cilantro, chopped
Instructions
Drain and rinse the jackfruit and use your hands or a fork to shred it into resemble pulled pork texture.
Toast the dried guajillo chilies in a dry skillet over medium heat until they become fragrant, about 1-2 minutes per side. Remove from heat and soak them in hot water for 10 minutes.
In a blender, combine the soaked guajillo chilies (stems and seeds removed), pineapple, achiote paste, garlic cloves, half of the onion, apple cider vinegar, orange juice, oregano, cumin, salt, and black pepper. Blend until smooth to make a marinade.
In a mixing bowl, combine the shredded jackfruit with the marinade, ensuring it's evenly coated. Allow it to marinate for at least 30 minutes, or overnight for better flavor development.
Chop the remaining half of the onion and set aside.
In a large skillet, heat a small amount of oil over medium heat. Add the marinated jackfruit and cook, stirring occasionally, for about 20-25 minutes until it is slightly crispy and browned.
Warm the corn tortillas in a skillet or directly over a gas flame until pliable.
Top each tortilla with a generous serving of the jackfruit mixture, some of the chopped onion, fresh cilantro, and a squeeze of lime.
Serve immediately and enjoy your vegetarian Al Pastor-style tacos!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 11.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
