Tacos De Coliflor Al Pastor Recipe
coliflor al pastor, cilantro-lime aioli, pico de gallo, avocado salsa, mexican rice, chile piquín black beans
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Ingredients
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Tacos de Coliflor al Pastor
Cilantro-Lime Aioli
Pico de Gallo
Avocado Salsa
Mexican Rice
Chile Piquín Black Beans
Method
Tacos de Coliflor al Pastor
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them in a large mixing bowl.
- 2
Make Marinade
In a small bowl, whisk together olive oil, annatto paste, pineapple juice, minced garlic, white vinegar, cumin, smoked paprika, and salt until well combined.
- 3
Marinate Cauliflower
Pour the marinade over the cauliflower florets and toss to coat evenly. Let it marinate for at least 30 minutes.
- 4
Roast Cauliflower
Spread the marinated cauliflower on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender.
- 5
Warm Tortillas
While the cauliflower is roasting, warm the corn tortillas in a skillet over medium heat for about 1-2 minutes on each side.
Cilantro-Lime Aioli
- 6
Prepare Aioli
In a bowl, mix mayonnaise, chopped cilantro, lime juice, garlic powder, and salt. Stir until smooth and well combined.
Pico de Gallo
- 7
- 8
Mix Pico de Gallo
In a mixing bowl, combine the chopped vegetables with lime juice and salt. Mix well and let it sit for 10 minutes to allow the flavors to meld.
Avocado Salsa
- 9
Mexican Rice
- 10
- 11
Add Rice and Liquid
Add the rice and stir for 2-3 minutes. Then add vegetable broth and tomato sauce. Bring to a boil.
- 12
Simmer
Reduce heat to low, cover, and let it simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
