Tacos al Pastor

🥘 Ingredients

• chipotle powder
  1 tsp
• cilantro
  1 bunch
• flour tortillas
  6 unit
• lime
  1 unit
• pineapple
  ½ cup
• poblano pepper
  2 unit
• sour cream
  ¼ cup
• southwest spice blend
  1 tsp
• vegetable oil
  1 tbsp
• veggie chorizo crumbles
  12 oz
• white onion
  1 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 and discard stems.

   poblano pepper: 2 unit, white onion: 1 unit, pineapple: ½ cup, lime: 1 unit, cilantro: 1 bunch
2. 

   2

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

   vegetable oil: 1 tbsp
3. 

   3

   Heat another drizzle of oil in the 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 southwest spice blend and chipotle powder (to taste—start with a pinch and go up from there). Cook until fragrant ⏱️ 1 minute .

   veggie chorizo crumbles: 12 oz, southwest spice blend: 1 tsp, chipotle powder: 1 tsp
5. 

   5

   Meanwhile, wrap flour tortillas in a damp paper towel and microwave on high until warm ⏱️ 30 seconds .

   flour tortillas: 6 unit
6. 

   6

   Spread a bit of sour cream on each tortilla, then top with chorizo mixture, veggies, diced white onion, and cilantro. Serve with lime wedges on the side for squeezing over.

   sour cream: ¼ cup