Cocina mexicana
Mushroom Tacos al Pastor
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings (12 tacos) · Time: 40 min plus marinating · Difficulty: Medium
Ingredients
- 400 g oyster mushrooms (Pleurotus ostreatus), cut into thick strips
- 2 tablespoons achiote paste
- 1 teaspoon cumin
- 2 cloves garlic
- Juice of 1 orange
- 12 corn tortillas
- Diced pineapple, for grilling
- Chopped onion and cilantro; lime for serving
Simbiosis Products Used
- Mushrooms from the gourmet dried collection, rehydrated (optional)
Preparation
- Blend the achiote, cumin, garlic, and orange juice to make the marinade.
- Marinate the mushrooms in this mixture for at least 30 minutes.
- Grill the marinated mushrooms on a hot griddle or pan until browned at the edges.
- Grill the diced pineapple on the same griddle until lightly caramelized.
- Warm the tortillas and assemble the tacos with the mushrooms, grilled pineapple, onion, and cilantro.
- Serve with lime to taste.
Functional Note
Oyster mushrooms (Pleurotus ostreatus) absorb traditional marinades very well and provide vegetable protein, fiber, and β-glucans like pleuran, a substantial vegetarian alternative for a classic street food.
Informational content; does not substitute medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.