6-29-17 - Mushroom Carnita Tacos

[nverland]

Mushroom Carnitas Tacos
10 min Prep Time 25 min Cook Time 35 min Total Time Serves 2-3

Ingredients

For the Mushroom Carnitas
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon liquid smoke
1/4 cup olive oil
1 pound baby Portobello (cremini) mushrooms, sliced very thin
1 medium onion, chopped
4 garlic cloves, minced

For the Tacos
4 to 6 corn tortillas
Oil or cooking spray
Guacamole
Shredded lettuce
Chopped tomato

Instructions

Make the Mushroom Carnitas
In a small bowl, stir together the orange juice, soy sauce, cumin, oregano, cayenne pepper, black pepper, and liquid smoke. Set aside.
Coat the bottom of a large skillet with the olive oil and place it over medium heat. When the oil is hot, add the mushrooms in as even a layer as possible. Cook for about 5 minutes, flip, and cook 5 minutes more. Add the onion and continue cooking, flipping occasionally, until the onion begins to soften and the mushrooms begin to crisp up in spots. You can turn up the heat a bit if needed to get the mushrooms to crisp. Add the garlic and sauté 1 minute more.
Stir the orange juice mixture into the skillet. Allow to cook for about 8 minutes more, until the liquid cooks off and the mushrooms become very tender.

Make the Tacos
Lightly oil a large skillet and place over medium heat. Place a couple of tortillas into the skillet and allow them to warm up for a minute or two. Continue until all of the tortillas are heated.
Stuff the tortillas with the mushroom mixture, guacamole, lettuce and tomato. Serve.