Step 1

Prepare the Soy Curls as per this RECIPE.

Step 2

Cut off the stems of the Guajillo peppers. Shake out the seeds, you can also cut them in half along their seams and split them open to get the seeds out as well.

Step 3

Cover the peppers in boiling water for 10 - 15 minutes to soften them. While they soak, add the rest of the ingredients (except the pepper water) to a blender.

Step 4

Once peppers are softened, add them to the blender as well and blend until smooth. You can add a few tablespoons of the pepper water if it's looking too thick (I usually add 3 - 4 Tbsp worth)

Step 5

When Al Pastor marinade is blended, you can either marinade the soy curls in it for later use, or simply pour over them after you've already browned them. I personally l think it's better to pour over after browning the soy curls.

Step 6

In a pan over medium heat with a little cooking oil, grill the pineapple slices on both sides until golden brown. Remove from the pan and slice into bite size pieces.

Step 7

Warm the tortillas how you like (I typically will just cook them directly on a stovetop burner until slightly charred on the edges).

Step 8

Fill the tortillas with the Vegan Al Pastor, top with the pineapple, onions and cilantro. Add any salsa you like and dig in!