It's probably one of the most exciting Mexican dishes I can think of: Al Pastor. However, as delicious is the traditional pork dish, I have created a vegan version that will please anyone, using oyster mushrooms. Watch the video (and subscribe to our YouTube for more) to get the gist of it.
Ingredients
Assorted dried chilies - Guajillo, Pasilla, Cascabel, Arbol, Ancho, etc.
1 lb of Oyster Mushrooms
Pineapple
Achiote paste (at least 2 tbsp)
1 small can of Chipotle Chiles in Adobo sauce
4 cloves of Garlic
Diced onions and corn tortillas
What to do
Sear the mushrooms:
Take your mushrooms into a hot oiled pan and sear the cluster on both sides. You'll need to apply some pressure to the mushrooms as they're cooking. I find using a smaller pan to press them down into the pan you're cooking with, works quite well. Once your mushrooms a seared up nicely and flattened, set them aside to cool while you make your marinade.
Make the marinade:
Toast your chilies in a hot pan for a few minutes and then pour some boiling water on the toasted chilies. They'll need to soak long enough to soften up a bit.
Take your softened chilies, achiote, garlic, chipotles, and some pineapple juice and run it through a blender until it's a paste. Tear your mushrooms into sections and slather with the marinade paste.
Broil the mushrooms:
If you have a pastor pan, use it, or just place on a grill or put under your ovens, broiler (place some pineapple on top, either way). You'll want to make sure you get some crispy edges and dark color to your mushrooms.
Remove from heat and slice into a tortilla, topped with your favorite fixins, or just some diced onion. Enjoy.
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