Description
Yummy carnitas! You can make tacos, nachos, or tostadas!
Ingredients
- 8 oz. of mushrrooms, ( I used 4 oz king oyster mushrooms, and two portobellos, stem and gills removed)
- 5 garlic cloves, minced
- 1 large onion, chopped, plus finely chopped onion for garnish
- 1 medium jalapeno, seeded and sliced into 1/4” rings
- 1 ¼ teaspoon crushed red pepper flakes (reduce, or omit, if you don’t like heat)
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 ½ teaspoon crushed dried oregano leaves, preferably Mexican
- 1/2 teaspoon orange zest
- 1/2 cup orange juice
- 2 tablespoons vegan Worchestershire
- 2 tablespoons extra virgin olive oil, evenly divided
- Salt and fresh pepper to taste
- 6 small corn tortillas, warmed, for serving
- Chopped cilantro for garnish
- Salsa for garnish
- Vegan Feta
Instructions
- Preheat the oven to 400°F. (220°C) Prepare a parchment-lined baking sheet.
- Clean and shred the mushrooms. Slice off the mushroom caps (if using oyster or portobello mushrooms) and gently pull them apart with your fingers. I like them approximately about 1/2 wide and 2 inches long. The important thing here is to ensure they’re all the same size. Add the mushrooms to a large mixing bowl and toss with the spices. Drizzle one tablespoon of olive oil and toss well.
- Transfer the mushrooms to the prepared baking sheet and spread them out in an even layer.
- Bake mushrooms for approximately 15 minutes. Check the around the 12-minute mark. They are not heavily coated with oil and can burn if you’re not careful.
- While mushrooms are in the oven, cook onions and jalapeno. Warm a medium-size skillet over medium heat. When the pan is heated, add the remaining olive oil. When oil begins to shimmer, add onion and jalapeno. Saute for 7-8 minutes, or until vegetables start to soften. Add garlic and saute until fragrant, about 30 seconds. Add salt and pepper to taste. Remove from heat.
- When mushrooms are done, add to the skillet with the onions and jalapeno. Mix well. Return pan to medium heat, and once warm, add orange juice, orange zest, and Worcestershire sauce. Saute until the liquid has almost evaporated, about 3-4 minutes.
- While the mushrooms are cooking, warm a well-oiled comal or cast iron skillet over medium-high heat. You can also lightly spray the tortillas with spray oil. Add tortillas and cook until lightly browned, about 2-3 minutes per side.
- While the mushrooms are done, remove them from heat.
- Fill each taco with carnitas, and garnish with your favorite salsa, onion, avocado, and vegan feta!
- Enjoy!