Vegan Al Pastor Tacos

Begin by submerging guajillo peppers in a saucepan, covering them with water, and bringing to a boil. Allow the peppers to soften for approximately 10 minutes, then drain them.

Next, combine lime juice, minced garlic, cumin, and whole cloves in a small saucepan over medium heat. Bring the mixture to a boil, then remove it from the heat and let it cool for 5 minutes. Transfer the mixture to a blender, add the softened guajillo peppers, and blend until you achieve a smooth consistency. If the sauce is too thick, add 1 to 2 tablespoons of the water used during the initial step.

Heat oil in a large saucepan over medium heat and sauté sliced onions until they become soft and translucent, taking around 5 minutes. Introduce the vegetable protein into the saucepan and cook, stirring occasionally, for 2 minutes. Pour in the guajillo sauce and any remaining water; season with salt to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, covered, for about 10 minutes.

Preheat your oven with the broiler setting approximately 6 inches from the heat source. Combine diced tomatoes and chile de arbol peppers in a baking dish.

Roast the tomatoes and peppers in the preheated oven for 5 to 10 minutes, or until they are charred. Remove the tomatoes from the oven and let them cool slightly before peeling.

Combine the peeled tomatoes, peppers, 1 slice of onion, 1 clove of garlic, and salt in a blender. Blend the mixture until it reaches a smooth consistency. Transfer the blended salsa to a small bowl.

Warm corn tortillas in a skillet over medium heat. Divide the vegetable protein mixture among the warmed tortillas and top each one with a spoonful of salsa, chopped onion, and cilantro.