If ever there was a fusion food, tacos al pastor would be it. Although it looms large in the canon of Mexican tacos, the original recipe was inspired by Lebanese immigrants, who adapted it from shawarma. It typically features pork, but we’re making it veggie-friendly by swapping in chipotle-spiced seitan. The chili’s smokiness works surprisingly well with cubes of sweet pineapple and slices of poblano.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chipotle Seitan Crumbles(ContainsSoy, Wheat)
Southwest Spice Blend
Flour Tortillas(ContainsSoy, Wheat)
Wash and dry all produce. Core and seed poblano, then thinly slice crosswise. Halve, peel, and thinly slice 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.
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, tossing, until lightly charred, 5-6 minutes. Remove from pan and set aside.
Heat another drizzle of oil in same pan over medium-high heat. Add pineapple to pan and cook, tossing, until lightly browned, 2-3 minutes.
Add seitan to pan. Cook, tossing, until lightly browned, 2-3 minutes. Stir in 1 tsp Southwest spice (we sent more) and chipotle powder (to taste—start with a pinch and go up from there). Cook until fragrant, about 1 minute.
Meanwhile, wrap tortillas in a damp paper towel 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.
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.