Vegan Tacos al Pastor

Name: Vegan Tacos al Pastor
Total time: 77
Yield: 8
Ingredients: 5 guajillo chile peppers, stemmed and seeded; 5 limes, juiced; 2 cloves garlic; 2 pinches ground cumin; 3 whole cloves; 2 cups water, divided; 2 tablespoons vegetable oil; 0.5 onion, halved and cut into thin slices; 1.5 (12 ounce) packages textured vegetable protein; 4 tomatoes; 4 dried chile de arbol peppers, stemmed; 1 slice onion; 1 clove garlic; salt to taste; 1 (32 ounce) package corn tortillas; 1 large onion, chopped; 1 bunch cilantro, finely chopped

Recipe by Jared from allrecipes.com

Dinner 1 Hr. 17 Mins.

Ingredients

8 servings

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5 guajillo chile peppers, stemmed and seeded
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5 limes, juiced
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2 cloves garlic
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2 pinches ground cumin
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3 whole cloves
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2 cups water, divided
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2 tablespoons vegetable oil
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0.5 onion, halved and cut into thin slices
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1.5 (12 ounce) packages textured vegetable protein

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4 tomatoes
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4 dried chile de arbol peppers, stemmed
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1 slice onion
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1 clove garlic
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salt to taste
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1 (32 ounce) package corn tortillas
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1 large onion, chopped
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1 bunch cilantro, finely chopped

Instructions

Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.