Plant-based Chorizo Tacos al Pastor
1 ½ Cups of plant-based chorizo crumble
1/8 Teaspoon cumin
1/8 Teaspoon black pepper
1/8 Teaspoon garlic powder
1 ½ Tablespoon vegetable oil
2 Tablespoon minced jalapeno
2 Tablespoons minced onion
1 Can pineapple tidbits
¼ Cup of minced cilantro
Street-style tortillas or the smallest corn tortillas you can get
Salt to taste
Rinse the jalapeno then remove the core and seeds and mince until you have two tablespoons. (Wear a glove if you’re sensitive to the jalapeno oil.) Peel and mince the onion until you have two tablespoons. Rinse and mince the cilantro until you have ¼ cup. Drain the pineapple and chop the tidbits into finer pieces.
Preheat a frying pan over medium heat. Add the onion, jalapeno and olive oil and lightly saute the vegetables. When the onion starts to appear translucent, add the plant-based chorizo crumble. Brown the chorizo according to the instructions on the package of the brand you buy. (Make sure not to add too much water because we want a dry, not wet texture.) Stir in the garlic powder, cumin and black pepper.
When the chorizo is relatively dry, taste it and decide if you want to add more salt.
Warm, don’t toast, the tortillas in a frying pan over low heat.
Take the tortillas and layer with chorizo, pineapple and cilantro.