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Vegan Al Pastor

Vegan al pastor potato taco with salsa, manzanilla relish, shaved radish, and cotija cheese.

by Chef Ben Diaz


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

  1. Blend ingredients and marinate potatoes.

Salsa

INGREDIENTS

  • 4 ea. Tomatoes
  • 4 ea. Tomatillos
  • 2 ea. Jalapeno
  • 4 ea. Dried chile de arbol

METHOD

  1. Char ingredients and blend.

Potato Tortilla

INGREDIENTS

  • Baked russet potato
  • Flour (incorporate slowly)

METHOD

  1. Bake the potato. Peel.
  2. Slowly incorporate flour to form a ball of dough.
  3. Press into a tortilla and cook.

Relish

INGREDIENTS

  • 1 ea. Manzanilla pepper
  • 1 tsp. Red onion
  • 1 tsp. Cilantro
  • 1 tsp. Vinegar

METHOD

  1. Brunoise pepper and red onion.
  2. Toss with ingredients.
  3. Garnish al pator potato with shaved radish and cotija cheese.