Mushrooms Al Pastor

This is a great vegan alternative that will please even the pickiest meat eaters. The adobo can be used for different things such as marinate for tofu, chicken, pork, brush over fish or vegetables (thinking eggplant? yum!), etc. This recipe will yield 4 cups. You will only need 1.5 cups, thus you can save the rest for other uses or you can freeze it for future use. Provecho!

thumbnail_A7B5A00C-573B-4828-BC68-4DA552E99216.jpg

Ingredients

Adobo

5 cascabel chiles

5 chile de arbol

3 guajillo chiles

3 ancho chiles

2 roma tomatoes

2 garlic cloves

Juice of 1 orange

Juice of 1 lime

1 tbsp achiote  (You can find in Hispanic aisle or you can use ground annatto)

1/2 tbsp of apple cider vinegar

1/2 tsp oregano

1/2 tsp ground cumin

½ tsp ground cloves

1/4 cup grapeseed oil

1/4 white onion

Salt to taste (approximately 1 tsp)

 

3 lbs of mushroom mixed chopped (portobello, oysters, cremini, etc.)

 

Salsa verde

8 tomatillos

½ white onion

2 serrano peppers

2 tbsp chopped cilantro

2 tbsp chopped chives

Salt to taste

 

Garnishes

Bunch cilantro

Finely chopped white onion

Limes

Charred pineapple

Thinly sliced tomatillos

Blue Corn Yoli Tortillas

How to prepare

For the adobo, cut the tops of the peppers and remove seeds. Place in a small pot and cover with water (barely top them with water). Bring to a boil and turn it off. Let it stand for 20 minutes. Place chiles and with water in a blender and add the remaining ingredients listed for adobo. Blend until smooth and let it cool.

Next prepare all your garnishes and salsa. For the salsa you can go raw which literally you would put all the ingredients except cilantro and chive and pulse in the blender. Then stir in cilantro, chives and salt to taste. Or… you can cook it. In order to cook it you will put the tomatoes, onion, peppers and onion with a bit of water and cook until the tomatoes color has turned. Drain the water left and put the tomatoes/ onion / Serrano in the blender. Blend to smooth. Pour into a sauce pan and simmer for 15 minutes. Turn off the heat and add chopped cilantro and chives. Salt to taste… You can also add chopped white onions and you can serve this hot or cold. I love all green salsas, its really up to you how you want to make it cooked or raw.

In a large nonstick pan, bring it to a high heat and add the mushrooms. Sauté (without any oil) until almost cooked (about 5 minutes), then add 1 ½ cup of the adobo. Let it cook down in medium low heat for 15 minutes until it dries up and chars a bit. 

Heat up the tortillas on high heat.

To serve, add 2-3 heaping tbsp of mushroom on the tortilla and top with cilantro, white onion, green salsa and charred pineapple.

Provecho!