If you’re feeling extra fancy, serve a little salsa roja or salsa verde on the side ( you won’t regret it). Servingįor the absolute best taste, homemade corn tortillas are a must! Trust us, they make a world of difference.įinish off your Mexican street tacos with diced onion, fresh pineapple, and cilantro to tie it all together. The addition of pineapple was also added in later on. Lamb was replaced with pork ( which we’ve now replaced with TVP), and a mix of spicy red chiles became the go-to seasoning. It’s all about the marinade and the type of meat used. What differentiates this version from traditional shawarma?
Over the years, this method of cooking meat on an upright grill has evolved into modern-day tacos al pastor, which are now synonymous with Mexican cuisine. Originally, they were known as tacos árabes. In Puebla Mexico, these immigrants introduced the idea of shawarma ( spit-roasted lamb served on pita). They originated around the 1930s with the arrival of Lebanese people. These taco masterpieces aren’t all that old. The marinade absorbs super well into textured vegetable protein ( or TVP), and it ends up tasting incredibly sweet, spicy, and tangy ( drool).
But, who needs meat when you can easily replace it?! In the non-vegan version, pork is spit-roasted and marinated with guajillo chiles and achiote, then served on warm corn tortillas. Tacos al pastor translates to something like “tacos in the style of the shepherd” or “shepherd-style tacos.” We made a classic Mexican street taco recipe plant-based because we think everyone should be able to enjoy this mind-blowing flavor combo!ĭried chile peppers, Mexican spices, and ripe pineapple shine through in a marinade that is not short on taste.
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