vegan tacos

vegan tacos

• 2 ancho chili peppers
• 4 guajillo chilies
• clove powder
• oregano
• garlic
• black pepper
• coconut oil
• onion
• 2 bay leaves
• coriander leaves
• juice of one orange
• juice of two lemons
• 1 slice of pineapple

• 500 grams of tofu

• 1 tomato
• half white onion
• 1 abanero pepper
• 2 avocados
• juice of 1 and a half lemon
• 4 handfuls of chopped coriander leaves
• salt and pepper to taste

For the sauce

In the blender add all the ingredients and blend very well. Do not add water so that the consistency of your sauce is thick and creamy.

For the marinade

Skin the chiles very carefully to prepare the marinade for your tacos al pastor. Prepare a pot with water over medium heat (do not add too much water so that your mixture is thick in texture) and add your chilies, ¼ of an onion, 1 clove of garlic, 1 tablespoon of black pepper, cloves and 1 teaspoon of oregano. Once the water boils and your chiles are cooked, remove them from the heat and let it rest for 10 minutes.

In the blender add your chiles, orange juice, a small piece of onion, 1 slice of chopped pineapple, 1 teaspoon of white vinegar and blend until everything is perfectly incorporated. Add more water if you consider it necessary, but remember that the mixture should be a little thick.

For the filling:

Prepare a pot or casserole with enough water to hydrate your soybeans, add a clove of garlic, ¼ of an onion, salt and 2 bay leaves. Once the water is boiling, remove from the heat and add the soybeans to hydrate. Let it rest for 20 minutes.

Once the soy is hydrated, it drains perfectly. Remove the onion, bay leaves, garlic clove and add your marinade. Mix very well and let it rest for 1 hour.

In a pan with very hot oil add the soybeans and fry until golden brown. Serve in warm tortillas, add cilantro and chopped onion, lemon and your sauce to taste. You can also add a slice of roasted pineapple to your tacos for added flavour!

Long live Mexico!