📝 About This Recipe
Harnessing the incredible protein power of the ancient lupini bean, these tacos offer a sophisticated plant-based twist on the classic Al Pastor. The beans are slightly crushed to create a texture that perfectly absorbs a smoky guajillo chili marinade, resulting in a savory, 'meaty' bite that satisfies even the most dedicated carnivores. Topped with a vibrant pineapple-mint salsa, these tacos are a masterclass in balancing heat, acidity, and earthiness.
🥗 Ingredients
The Lupini Base
- 2 cups Lupini beans (cooked, peeled, and rinsed if from a jar)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Soy sauce or Tamari (for deep umami flavor)
The Adobo Marinade
- 3 pieces Guajillo chilies (dried, stems and seeds removed)
- 3 pieces Garlic cloves (smashed)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1/2 teaspoon Ground cumin
Pineapple Mint Salsa
- 1 cup Fresh pineapple (finely diced)
- 1/4 cup Red onion (finely minced)
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Fresh mint leaves (finely ribboned)
- 1 tablespoon Lime juice (freshly squeezed)
For Assembly
- 8-12 pieces Corn tortillas (small street taco size)
- 1 piece Avocado (sliced into wedges)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2
Toast the dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Submerge them in a bowl of hot water for 10 minutes to soften.
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3
While chilies soak, place the rinsed lupini beans on a clean kitchen towel and pat them very dry. This is crucial for achieving a crispy texture.
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4
Place the lupini beans in a bowl and use a potato masher or the bottom of a heavy glass to gently crush about half of them. You want a mix of whole beans and chunky pieces.
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5
In a blender, combine the soaked chilies (discard the water), garlic, vinegar, smoked paprika, oregano, cumin, and soy sauce. Blend until a smooth, thick paste forms.
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6
Toss the crushed lupini beans with the olive oil and the guajillo paste until every bean is thoroughly coated.
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7
Spread the beans in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until the edges are darkened and slightly crispy.
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8
While the beans roast, prepare the salsa by mixing the pineapple, red onion, cilantro, mint, and lime juice in a small bowl. Set aside to let the flavors marry.
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9
Warm your corn tortillas over an open flame or in a dry pan until they are soft and slightly charred.
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10
To assemble, place a generous spoonful of the roasted lupini mixture into each warm tortilla.
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11
Top with a slice of avocado, a few radish rounds, and a heaping spoonful of the pineapple mint salsa.
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12
Serve immediately with an extra squeeze of lime and a dash of hot sauce if desired.
💡 Chef's Tips
Always ensure your lupini beans are the 'sweet' variety or pre-soaked/jarred to avoid extreme bitterness. If you can't find lupini beans, chickpeas make a great substitute, though the texture will be slightly softer. For maximum flavor, let the beans marinate in the guajillo paste for 30 minutes before roasting. Don't crowd the baking sheet; if the beans are too close together, they will steam instead of crisping up. Use a high-quality corn tortilla—the aroma of toasted corn is essential to the overall experience.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a non-alcoholic Hibiscus (Jamaica) Iced Tea. Serve alongside a bowl of smoky black beans or Mexican street corn (Elote). A side of pickled red onions adds an extra layer of bright acidity. For a creamy element, add a dollop of cashew crema or vegan sour cream. Great for a 'Taco Tuesday' spread where guests can build their own with various hot sauces.