Barbacoa Tacos

1. Prepare the Chiles

• Place the ancho and pasilla or guajillo chiles in a large skillet over medium-high heat. Cook, turning occasionally, until the chiles are puffed, pliable, lightly browned in spots, and very aromatic (about 5 minutes).
• Add the plant-based chicken stock to the skillet (it should boil immediately). Pour the contents into a small bowl, cover loosely, and set aside.

2. Make the Sauce

• Wipe out the skillet and return it to medium-high heat. Add a small amount of oil and heat until shimmering.
• Add the cumin, oregano, and achiote to the skillet. Cook, stirring frequently, until aromatic but not browned (about 30 seconds).
• Add the chipotle chile and adobo sauce, and cook until aromatic (about 30 seconds longer).
• Add the vinegar, salt, and sugar, then remove the skillet from heat.

3. Blend the Sauce

• Transfer the contents of the skillet into a blender, along with the garlic and the soaked chiles with their liquid.
• Blend on high speed until completely smooth (about 1 minute), scraping down the sides as necessary. Set the sauce aside to cool slightly.

4. Cook the Chunk Steaks

• Heat a large pan over medium-high heat and add enough oil to coat the pan.
• When the oil is shimmering, place the Chunk steaks in the pan. Cook for about 1-2 minutes on each side, until nicely browned.
• Once both sides are browned, add 1/3 cup of the al pastor sauce to the pan. If the sauce seems too dry, add a little water to loosen it.
• Cook for 1 minute on high heat, allowing the steaks to absorb the sauce.

5. Assemble the Tacos

• Warm the tortillas in a dry skillet or microwave.
• Place the cooked Chunk steak slices in the tortillas.
• Top with the caramelized pineapple cubes and fresh cilantro leaves.

6. Serve and Enjoy

• Serve the tacos immediately while hot. Enjoy the rich, flavorful taste of Tacos al Pastor with a plant-based twist!