Step 1

Before starting, wash and dry all produce. Add garlic puree, 1 1/4 cups water, 1 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Step 2

Meanwhile, peel, then cut shallot into 1/8-inch slices. Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a small bowl. Place in the fridge to cool.

Step 3

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/2 -inch pieces. Cut pineapple into 1/2 -inch pieces. Cut tomato into 1/2 -inch pieces

Step 4

Add tomatoes, half the cilantro and 1/2 tsp lime juice(dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Step 5

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Cook, stirring often, until pineapple begins to soften and is lightly charred, 2-3 min. Remove from heat. Transfer pineapple to a plate, then carefully wipe the pan clean. Return the pan to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties and peppers. Season with salt and pepper. Cook, breaking up patties into smaller pieces, until peppers are tender-crisp and lightly charred, 4-5 min.**Add pineapple, Enchilada Spice Blend and 4 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

Step 6

Drain shallots, discarding pickling liquid Fluff rice with a fork, then stir in lime zest and remaining cilantro. Divide rice between bowls. Top with 'al pastor' mix, then tomato salsa and pickled shallots. Squeeze a lime wedge over top, if desired.