adobo mushroom carnitas tacos
A good excuse to pick up those goofy-looking oyster mushrooms in the fancy fungus bins at the grocer.
Ingredients
- 1 1/2 lb oyster mushrooms, roughly torn
- 2 chipotle chiles
- 5 dried California chiles
- 4 dried arbol chiles
- 1 10-oz can red enchilada sauce
- 6 cloves garlic, peeled
- 1/4 cup apple cider vinegar
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 large peach, chopped
- 8-10 yellow corn tortillas
- fresh cilantro, lime juice, and sour cream/Greek yogurt, to serve
avocado crema
- 2 avocados
- 1/3 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
Instructions
- In a small heatproof bowl, add the dried Califonia and arbol chiles. Pour enough hot water to cover the chiles. Let soak 8-10 minutes until softened. Remove the stem and squeeze out the seeds.
- Toss the chiles in a blender along with the chipotle chiles, enchilada sauce, garlic, cider vinegar, oregano, cumin, smoked paprika, and a pinch of salt. Blend until smooth. Taste for salt and adjust if needed.
- Place the torn mushrooms into a large bowl. Pour about half of the adobo sauce over the mushrooms and toss to combine. Marinate for 10-15 minutes. Store the rest of the adobo sauce in the fridge for up to a week.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches as needed to prevent overcrowding, cook the mushrooms in an even layer, undisturbed, for 3 minutes, then stir and cook an additional 2-3 minutes until crisped around the edges and softened. Repeat with 1-2 more batches of mushrooms. Add all the mushrooms back to the pan and stir in the chopped peach for 2 minutes longer until the peach softens.
- To make the avocado crema, blend the avocados, yogurt, lime juice, and a big pinch of kosher salt in a food processor until very smooth. Taste for salt and adjust as needed.
- Char the tortillas in a dry skillet, or warm in the microwave under damp paper towels for 20-30 seconds. Spread the crema on the bottom and top with mushroom carnitas. Garnish with fresh cilantro, sour cream/yogurt, and a squeeze of lime juice, as needed.
Notes
*Oyster mushrooms: You can use either king oyster or regular oyster mushrooms. The king oysters require more "shredding" with a fork, and are a bit juicier, but both varieties are great for this recipe. In a pinch, you can also use shiitake, but they will have a different finished appearance since you will have to chop them as opposed to tearing/shredding.