Tacos al Pastor

🥘 Ingredients

• Southwest spice blend
  2 tsp
• chipotle powder
  1 tsp
• cilantro
  ¼ oz
• flour tortillas
  12 unit
• lime
  2 unit
• paper towels
• pepper
• pineapple
  8 oz
• poblano pepper
  2 unit
• salt
• sour cream
  1/2 c
• vegetable oil
  4 tsp
• veggie chorizo crumbles
  1 lb
• white onion
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Core and seed poblano pepper , then thinly slice crosswise. Halve, peel, and thinly slice white onion . Finely dice a few slices until you have 3 TBSP diced onion and set aside for garnish. Drain pineapple . Cut lime into wedges. Pick cilantro leaves from stems; discard stems.

   poblano pepper: 2 unit, white onion: 2 unit, pineapple: 8 oz, lime: 2 unit, cilantro: ¼ oz
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, tossing, until lightly charred, ⏱️ 5 minutes . Remove from pan and set aside.

   vegetable oil: 4 tsp
3. 

   3

   Heat another drizzle of oil in same pan over medium-high heat. Add pineapple to pan and cook, tossing, until lightly browned, ⏱️ 2 minutes .
4. 

   4

   Add veggie chorizo crumbles to pan. Cook, tossing, until lightly browned, ⏱️ 2 minutes . Stir in 1 tsp Southwest spice blend (we sent more) and chipotle powder (to taste—start with a pinch and go up from there). Cook until fragrant, about ⏱️ 1 minute .

   veggie chorizo crumbles: 1 lb, Southwest spice blend: 2 tsp, chipotle powder: 1 tsp
5. 

   5

   Meanwhile, wrap flour tortillas in a damp paper towels and microwave on high until warm, about ⏱️ 30 seconds . TIP: Alternatively, wrap tortillas in foil and warm in oven for ⏱️ 5 minutes at 400 degrees.

   flour tortillas: 12 unit, paper towels
6. 

   6

   Spread a bit of sour cream on each tortilla, then top with seitan mixture, veggies, diced onion, and cilantro. Serve with lime wedges on the side for squeezing over. Season with salt and pepper to taste.

   sour cream: 1/2 c, salt, pepper