Tempeh Tacos Al Pastor

Destem and deseed the dried guajillo chile. Place the chile in a small saucepan and add just enough water to cover, about 3 cups. Rinse and dry all produce. Bring to a boil over medium-high heat and simmer chile until softened, about 8 to 10 minutes. While the chile is simmering, use your hands to crumble the tempeh on the cutting board.

Peel the onion. Chop half the onion and add chopped onion to a blender. Transfer rehydrated guajillo chile and ½ cup of soaking liquid to the blender. Peel 4 garlic cloves and add garlic, chipotle pepper, juice from both oranges, caramelized pineapple puree, and white vinegar. Blend until smooth. Halve the lime and add juice from half the lime to the al pastor sauce. Season with salt and blend again.

Dice the pineapple. Mince the hot pickled chiles. Finely chop the cilantro leaves and tender stems. Combine the chopped pineapple, minced chiles, and half of the cilantro in a medium bowl and stir to combine.

Thinly slice the remaining half of onion. Cut the remaining half of lime into wedges. Follow three options to warm the tortillas– cover with foil and place in the oven for 3 to 5 minutes, wrap in a damp paper towel and microwave for 1 minute, or heat on a gas burner for a few moments.

Place a large nonstick skillet over medium-high heat with 4 tbsp vegetable oil. Once hot, add the crumbled tempeh and cook until golden brown and charred in places, about 4 to 6 minutes. Add the sliced onion and cook until just softened, about 2 minutes. Add half of the al pastor sauce and cook until thickened and tempeh is well coated, 2 to 3 mi

Spoon tempeh al pastor onto the tortillas. Next, layer on the green cabbage, pineapple salsa, and Follow Your Heart vegan sour cream. Finish each taco with the remaining cilantro, lime wedges, and extra sauce al pastor. Dig