Al Pastor mushroom tacos
Natalia Delgado’s Al Pastor mushroom tacos
INGREDIENTS
3 tablespoons of olive oil
500 grams of fresh mushrooms
For the marinade:
4 tablespoons of achiote paste
1 dried guajillo chili, hydrated
1 cup of fresh orange juice
3 tablespoons of lime juice
1 tablespoon of apple cider vinegar
1 garlic clove 1/4 white onion
1 tablespoon of dried oregano
1 teaspoon of cumin seeds
1 teaspoon of vegetable broth
1 teaspoon of salt
For the tacos:
Corn tortillas
1 cup of diced pineapple
Chopped cilantro
Chopped white onion
Sliced radishes
Lemons
Creamy green sauce:
2 jalapeño peppers
4 serrano peppers
6 green tomatoes
2 spring onions
1 garlic clove
1/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of vegetable broth
A handful of fresh cilantro
Method
Shred the mushrooms with your hands to give them a shredded appearance and texture. Alternatively, you can chop them with a knife on a chopping board. Reserve in a bowl.
For the corn tortillas: Mix 2 cups of corn tortilla flour with 2 cups of warm water and a pinch of salt, knead for 5 minutes. Cover the bowl and let it rest for 20 minutes. Heat a griddle over medium heat and place the dough balls in the tortilla press, press and cook the tortillas on the griddle, 40 seconds per side. Reserve and keep warm.
For the grilled pineapple: Heat a skillet over medium heat and add the diced pineapple, let it cook without moving for 2 minutes until it starts to color, then move it around a bit to continue cooking for another 1 minute. Reserve on a plate until ready to serve the tacos.
For the marinade, hydrate the guajillo chili in hot water for 10 minutes until softened. Place the marinade ingredients in the blender with the hydrated chili and blend for 2 minutes until you get a sauce. Reserve.
For the mushrooms: Heat a skillet over high heat and add the 3 tablespoons of olive oil, sauté the mushrooms for 3 minutes until they take on a slightly golden color, then add the marinade sauce and cook for 5 minutes over medium heat until the sauce thickens.
For the creamy green sauce, heat a skillet and add the oil, sauté the tomatoes, add the chilies and onion, and cook over low heat for 10 minutes until soft. Add the garlic and cook for 1 more minute. Pour into the blender with the remaining oil, salt, and blend for 2 minutes. Turn off the blender and add the fresh cilantro, blend for another 30 seconds and it will be ready. Serve in a bowl.
To serve; Form the tacos, place a hot corn tortilla on a plate, add pastor mushrooms, grilled pineapple, chopped onion and cilantro, creamy green sauce, and serve with lemon and radishes.
