Al Pastor Adobo Marinade
1/4 cup orange juice
2 Tbsp. Lime Juice
1/2 cup pineapple juice
2 tsp. apple cider vinegar
2 Tbsp. Coconut Secret Coconut Aminos
2 tsp. Mexican oregano
2 tsp. ground cumin
1/2 TB paprika
1/2 Tbsp. achiote powder
1/2 tsp. salt
4 garlic cloves
2 guajillo chilies
2 Morita chilies
1-2 chipotle chiles, also known as Chile Meco
1 Tbsp. Nutiva Avocado Oil
Instructions: Lightly toast all the chilies in a dry pan over medium heat until fragrant. Set aside in a large bowl and cover with hot water. Soak until softened, about 20 minutes. Drain chilies and add to a blender with the remaining ingredients and blend until smooth. Set aside.
Al Pastor Mushroom Tacos
1 lb of mushrooms (any variety of oyster mushrooms, portobello, king oyster, or maitake are my favorite) Trim any large tough or rubbery stems away
Avocado oil for grilling
1 dozen good-quality corn tortillas
Garnishes: chopped cilantro, diced onion, fresh pineapple slices, salsa
Preheat a large cast iron pan or carbon stainless steel pan over medium-high heat. Lightly oil the pan, place mushrooms in the pan, and press down on mushrooms with a cast iron press or place a second cast iron pan on top of the mushrooms to weigh them down. Pressing down on the mushrooms with weight will compress the mushroom and release excess liquid, helping to improve the meaty texture of the mushrooms. Grill until golden brown (about 3-5 minutes), then flip to grill the other side. Lightly sprinkle with sea salt to help release their excess liquid. Once both sides are grilled, remove from the pan and set aside to cool.
Once slightly cooled, add to a large bowl and coat well with a generous amount of the Al Pastor Adobo Marinade. Some extra adobo will remain. Refrigerate and save that for another recipe or serving. For the best flavor, marinate at least 30 minutes. Mushrooms can be marinated overnight. Adobo marinade can be stored in the refrigerator for about 2 weeks.
Prepare your BBQ grill. Once preheated, add to a pre-seasoned or oiled grill. Cook until lightly charred and heated through. Mushrooms are already cooked, so this won't take long. Add a few dashes of Coconut Secret Coconut Aminos to taste. Once heated through, remove from the grill and set aside to rest on a cutting board for a few minutes.
Heat your tortillas until softened and lightly charred. Chop mushrooms into bite-sized pieces and fill your tortillas. Garnish with onion, cilantro, fresh pineapple, and your favorite salsa. Enjoy!
In most Mexican and Chicano homes, summertime means backyard family cook-outs with carne asada and the works. An icy Michelada is a quintessential summer beverage for tacos. The spicy hints of garlic and ginger from the coconut aminos play perfectly with this recipe's savory tomato juice and chili powder.