Vegan al pastor potato taco with salsa, manzanilla relish, shaved radish, and cotija cheese.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Potatoes USA and FOH.
Al Pastor Potato
INGREDIENTS
- 1 ea. Large white onion, halved
- 1 ea. Pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
- 1/2 cup Fresh orange juice
- 1/4 cup Distilled white vinegar
- 1/4 cup Guajillo chile powder
- 3 ea. Garlic cloves, halved
- 2 tsp. Coarse kosher salt
- 1 tsp. Dried oregano (preferably Mexican)
- 1 tsp. Ground cumin
- 1 large or 2 small Chipotle chiles
- 1 to 2 tsp. Adobo from canned chipotle chiles in adobo
- 1 to 2 ea. Potatoes
METHOD
- Blend ingredients and marinate potatoes.
Salsa
INGREDIENTS
- 4 ea. Tomatoes
- 4 ea. Tomatillos
- 2 ea. Jalapeno
- 4 ea. Dried chile de arbol
METHOD
- Char ingredients and blend.
Potato Tortilla
INGREDIENTS
- Baked russet potato
- Flour (incorporate slowly)
METHOD
- Bake the potato. Peel.
- Slowly incorporate flour to form a ball of dough.
- Press into a tortilla and cook.
Relish
INGREDIENTS
- 1 ea. Manzanilla pepper
- 1 tsp. Red onion
- 1 tsp. Cilantro
- 1 tsp. Vinegar
METHOD
- Brunoise pepper and red onion.
- Toss with ingredients.
- Garnish al pator potato with shaved radish and cotija cheese.
