Tempeh Tacos Al Pastor
with Pineapple Salsa
Dried chiles are packed with concentrated flavors such as smoke and spice. Here we use a guajillo chile, a Mexican pepper that is a relatively low heat compared to the flavor it packs. We recommend that you warm your tortillas however you see fit. Don’t feel like turning on the oven? Toss them on the grill, on an open stovetop flame for a moment, or even in the microwave, covered with a damp paper towel.
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- 1 dried guajillo chile
- 1 package tempeh
- 1 onion
- 2 garlic cloves
- 1 oz chipotle pepper
- 1 orange
- 2 tbsp caramelized pineapple puree
- 1 tbsp white vinegar
- 1 lime
- 3 oz fresh pineapple
- 1 oz MM Local hot pickled chiles
- Fresh cilantro
- 6 corn tortillas
- 3 oz green cabbage
- 2 tbsp Follow Your Heart vegan sour cream
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Soy, Wheat
Rinse and dry all produce. Destem and deseed the dried guajillo chile. Place the chile in a small saucepan and add just enough water to cover, about 2 cups. 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 of the onion and add chopped onion to a blender. Transfer the rehydrated guajillo chile and ¼ cup of the soaking liquid to the blender. Add garlic, chipotle pepper, juice from the orange, caramelized pineapple puree, and white vinegar and blend until smooth. Halve the lime and add juice from half the lime to the al pastor sauce. Season sauce with salt and blend once more.
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 2 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 minutes.
Spoon the tempeh al pastor onto the warmed 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 in!