Mushroom Al Pastor Tacos with Garlic Lime Special Sauce.
Ingredients
- 2 cloves garlic, minced or grated
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 chipotle peppers in adobo
- ¼ cup apple cider or white vinegar
- 2 cups fresh pineapple chunks
- 1 tablespoon toasted sesame seeds
- 2 tablespoons extra virgin olive oil
- 8 ounces cremini mushrooms, chopped
- 1 yellow onion, thinly sliced
- 3 cups shiitake mushrooms, sliced
- 1/2 cup fresh cilantro, chopped
- 12 toasted corn or flour tortillas
- 4 ounces feta or goat cheese, crumbled
- mashed avocado and lime wedges, for serving
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice + 2 teaspoons lime zest
- 1 clove garlic, grated (use 2 if you love garlic)
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Instructions
- 1. Make the chipotle pineapple sauce. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, 1/3 cup water, vinegar, 1 cup of the pineapple chunks, and a pinch of salt. Blend until completely smooth. Stir in the sesame seed.
- 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cremini mushrooms, onions, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms begin crisping on the edges. Add the shiitake mushrooms, and continue to cook another 5 minutes. Reduce the heat to low, stir in about 1/2 of chipotle pineapple sauce and the remaining 1 cup of pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.
- 3. To make the special sauce. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.
- 4. Stuff the mashed avocado (if using), the mushrooms, and pineapple into the warmed tortillas. Top with additional chipotle pineapple sauce, special sauce, cilantro, and cheese. Enjoy!
Source
Original recipe: View Original
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