Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by preparing the seitan marinade: In a blender, combine 50 grams of achiote paste, 120 ml of fresh pineapple juice, 60 ml of orange juice, 2 chipotle peppers in adobo sauce, 3 cloves of garlic, 0.5 small white onion, 1 teaspoon of Mexican oregano, 0.5 teaspoon of ground cumin, and 1 teaspoon of salt until a smooth paste forms.

2. 2

   Slice 500 grams of seitan into thin, taco-sized strips, then place the seitan in a bowl and pour the prepared marinade over it, ensuring all pieces are well coated, and allow it to marinate in the refrigerator for at least 2 hours or preferably overnight.

3. 3

   Prepare your charcoal grill for medium-high heat, ensuring the coals are glowing hot with a thin layer of ash and position the grilling grate.

4. 4

   Carefully place the marinated seitan strips onto the hot grill, along with 0.5 medium fresh pineapple cut into spears, and grill for 3-4 minutes per side, or until the seitan is lightly charred and the pineapple is caramelized.

5. 5

   Remove the grilled seitan and pineapple from the grill and finely chop them into bite-sized pieces for the tacos.

6. 6

   Warm 16 corn tortillas directly on the grill or in a dry pan until pliable and slightly toasted, about 15-20 seconds per side.

7. 7

   Assemble the tacos by filling each warmed corn tortilla with the chopped seitan adobado and grilled pineapple, then garnish generously with 0.25 cup of chopped fresh cilantro, 0.25 small red onion, finely diced, and a squeeze of fresh juice from 2 limes.

8. 8

   Serve immediately and enjoy these charcoal-grilled Seitan Adobado Tacos a la Brasa con Piña for a unique Mexican culinary experience.