Chickpea Al Pastor Tacos
Chickpea Al Pastor Tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4
- Wylwood Garbanzos Chickpeas, washed
- 20 oz Libby’s Pineapple can, chunks
- 8 oz Pickwell Farms Mushrooms can, drained
- 1/2 Red Onion, medium dice
- 3 cloves, Garlic
- 2 La Costeno Chipotles, in adobo sauce
- 4-8 Tio Santi Flour Tortillas
- 1/4 cup Kurtz White Vinegar
- 1 tbsp Marcum Chili Powder
- 1 tsp Marcum Paprika
- 1 tsp Marcum Oregano
- to taste, Marcum Salt & Pepper
- 3 tbsp Medeiros Olive Oil
- Place pineapple, chipotles, vinegar, garlic, and spices in a blender. Blend for a minute or until smooth. Taste then adjust seasoning if needed.
- Next in a large skillet over medium-high heat, add 2 tbsp of oil to the pan, then add in mushroom and red onion, and cook for 5-6 minutes.
- After that, drain and wash the chickpeas then add the chickpeas to the pan. Cook for 5 minutes stirring occasionally.
- Then, adjust the heat to a medium heat and add in tour al pastor sauce. Cook for 3-5 minutes stirring often.
- Heat flour tortillas as desired. Either in a sauce pan over medium heat, heat for 30 seconds each side or 2 minutes with 1 tsp of oil for crispier texture.
- Assemble your tacos by placing the vegetables on the tortilla then topping with any garnish of your choice.
- Top with sliced jalapeno, diced whited onion, and chopped cilantro