Mushroom Pastor
 Serves |  Total Time |
|---|---|
| 4 cups | 2.22 hours |
Ingredients
- 1 lb oyster mushrooms
2 dried guajillo chiles- 1 dried ancho chile
- 1 chipotle in adobo
0.25 onion
0.5 cup pineapple juice
2 Tbsp orange juice
2 tsp apple cider vinegar
1 clove garlic
1 clove- 1.5 tsp salt
- 0.5 tsp pepper
0.25 tsp cumin- 0.25 tsp oregano
Cookware
- 1 large bowl
- 1 large cast-iron or other heavy sauté pan
- 1 high-speed blender
- 1 large nonstick pan
- 1 tongs or a slotted spoon
Instructions
Step 1
Remove the thick lower stems from the oyster mushrooms.
Step 2
Over a large bowl, shred the oyster mushrooms into bite-size pieces. Set aside.
Step 3
In a large cast-iron or other heavy sauté pan over medium heat, toast the dried guajillo chiles and dried ancho chile until just fragrant, about 3 minutes.
Step 4
In a high-speed blender, add the toasted chiles, chipotle in adobo, onion, pineapple juice, orange juice, apple cider vinegar, garlic, clove, salt, pepper, cumin. and oregano.
Step 5
Blend until smooth.
Step 6
Pour the mixture over the mushrooms and toss to coat. Don't worry if the sauce doesn't look like it will coat all of the mushrooms-they'll collapse as they marinate, and you can give them another stir halfway through.
Step 7
Cover and marinate in the refrigerator for at least 2 hours before cooking.
Step 8
When ready to serve, heat a large nonstick pan over medium heat.
Step 9
Using tongs or a slotted spoon, remove the mushrooms and leave any excess marinade in the bowl.
Step 10
Cook until the mushrooms are warmed through and the marinade has thickened a bit and become saucy, about 10 minutes.
Source
- The Gracias Madre Cookbook