Tacos al Pastor with Pineapple Glaze and Crispy Chickpeas

Name: Tacos al Pastor with Pineapple Glaze and Crispy Chickpeas
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 oz young green jackfruit in brine; 4 whole dried guajillo chilies; 2 whole dried ancho chilies; 0.33 cup white vinegar; 0.25 cup pineapple juice; 1 tablespoon achiote paste; 4 whole garlic cloves; 1 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 0.5 teaspoon dried oregano; 0.25 teaspoon ground cloves; 15 oz canned chickpeas; 3 tablespoon olive oil; 1.5 cups fresh pineapple; 1 teaspoon sea salt; 0.5 teaspoon black pepper; 12 whole corn tortillas; 0.5 cup fresh cilantro; 0.5 whole white onion; 2 whole lime wedges

A modern vegetarian twist on tacos al pastor featuring marinated jackfruit as the base protein, topped with a caramelized pineapple glaze, crispy roasted chickpeas for texture, and fresh cilantro. This variation maintains the signature al pastor spices and cooking method while offering a plant-based alternative with added complexity from the fruit element.

Prep: 45mCook: 35mTotal: 1h 20m4 servingsMediumMexicanMain Course

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Ingredients

young green jackfruit in brine20 oz
dried guajillo chilies4 whole
dried ancho chilies2 whole
white vinegar0.33 cup
pineapple juice0.25 cup
achiote paste1 tablespoon
garlic cloves4 whole
ground cumin1 teaspoon
ground cinnamon0.5 teaspoon
dried oregano0.5 teaspoon
ground cloves0.25 teaspoon
canned chickpeas15 oz
olive oil3 tablespoon
fresh pineapple1.5 cups
sea salt1 teaspoon
black pepper0.5 teaspoon
corn tortillas12 whole
fresh cilantro0.5 cup
white onion0.5 whole
lime wedges2 whole

Nutrition

385

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 10 minutes until softened.
2
Blend the softened chilies with garlic, vinegar, pineapple juice, achiote paste, cumin, cinnamon, oregano, cloves, 1 teaspoon salt, and black pepper until smooth.
3
Toss the shredded jackfruit with the chili marinade and let sit for at least 30 minutes or up to 4 hours in the refrigerator.
4
Toss the drained chickpeas with 1 tablespoon olive oil, 0.5 teaspoon cumin, 0.25 teaspoon cinnamon, and a pinch of salt. Spread on a baking sheet.
5
Preheat oven to 425°F. Roast chickpeas for 25-30 minutes until golden and crispy, stirring halfway through.
6
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated jackfruit and cook for 8-10 minutes, stirring occasionally, until slightly caramelized and warmed through.
7
In a separate skillet, heat 1 tablespoon olive oil and add the diced fresh pineapple. Cook for 5-7 minutes over medium heat until caramelized and golden, stirring frequently to create a glaze.
8
Warm the corn tortillas over an open flame or in a dry skillet for 30 seconds per side.
9
Assemble tacos by placing warm tortillas on plates, adding a portion of cooked jackfruit to each, topping with caramelized pineapple glaze, crispy chickpeas, fresh cilantro, and sliced onion.
10
Serve immediately with lime wedges on the side.

Tips

•
Toast the dried chilies before blending for deeper flavor
•
Press the jackfruit between paper towels to remove excess moisture before marinating
•
Caramelize the pineapple in a separate skillet for a concentrated glaze
•
Toss chickpeas with spice mix while still warm for better coating absorption
•
Use corn tortillas warmed over direct flame for authentic texture