Weekly Recipe: Cauliflower Al Pastor Tacos By Muchacho In Atlanta

Looking for an easy, delicious and nutritious way to bring Taco Tuesday to your own kitchen? Maybe you’ve got a craving for cauliflower, but you want to spice things up. Chef Joe Schafer of Muchacho in Atlanta, GA, has an incredible recipe that satisfies all of the above and more!

Cauliflower Al Pastor tacos are a real hit at this vibrant and tasty Atlanta hot spot. It’s totally vegan, although you don’t need to be to enjoy each flavorful bite.

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“The inspiration for this dish comes from the desire to have dynamic offerings for our vegan guests at Muchacho,” Schafer says. “Wanting to do something delicious and interesting, but also something that has some familiarity and is a bit of a riff on a classic.”

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This recipe also includes step-by-step instructions to make your own fresh tortillas, which can be made for any taco recipe your heart desires and goes way further than the store-bought version for taste and texture.

Try these next Tuesday or any dang day of the week and watch your guests scramble for more.

Cauliflower Al Pastor Taco

Ingredients:

Cauliflower

• 12 oz of Cauliflower, cut into bite-size pieces
• 2 tablespoons Olive Oil
• 1 tbsp Salt
• 1 tbsp Pepper

Adobo Sauce

• 1 small can of Chipotle in Adobo
• 2 cloves garlic
• ¼ cup of Red Wine Vinegar
• 3 tablespoons of Orange Juice

Tortillas

• 2 cups of Maseca
• 1 teaspoon of Salt
• 1 ½ cups of warm water

Toppings

• 2 cups of Onion, small dice
• 2 cups of Pineapple, small dice
• 1 cup of Cilantro, chopped

Directions:

To Roast the Cauliflower

1. Preheat your oven to 400F.
2. Toss the cauliflower in oil and season with salt and pepper.
3. Spread evenly on a sheet pan and roast until slightly brown and tender.
4. Set aside and cool.

To Make the Tortillas

1. Combine the Maseca and salt, mix well.
2. Add half the water to the dry mixture, mix to combine. (It will be crumbly)
3. Slowly, while mixing, add the remaining water.
4. Continue to mix until it comes together in a ball.
5. Cover with plastic and let rest for at least one hour.
6. Divide the mix into 12 golf ball size balls.
7. Press flat, between plastic to about ?" in thickness.
8. Lightly grease a griddle or flat sauté pan over medium-high heat.
9. Toast each tortilla on each side, set aside.

To Make the Adobo Sauce

1. Combine Chipotle in Adobo, Garlic, Vinegar and Orange Juice in a blender.
2. Puree smooth and set aside.

To Make the Tacos

1. Heat a large sauté pan over medium-high heat with 1 teaspoon of Olive Oil
2. Add the Cauliflower and the Adobo Sauce
3. Sauté and cook long enough for the cauliflower to get hot all the way through and become coated with the Adobo Sauce.
4. Place about 2oz of cauliflower on each tortilla, top with pineapple, onion and cilantro.

Visit Muchacho in Atlanta on online for more delicious dishes and inspiration.