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Restaurants›El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay›Mushroom Al Pastor Burrito Recipe

Mushroom Al Pastor Burrito Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Mushroom Al Pastor Burrito Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g cremini or button mushrooms, cleaned and roughly chopped; 150 g pineapple, peeled, cored and finely chopped; 2 tbs achiote (annatto) paste; 1 tbs chipotle in adobo, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 0.5 tsp ground coriander; 3 garlic cloves, minced; 2 tbs white or apple cider vinegar; 60 ml orange juice, fresh if possible; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 red onion, thinly sliced; 60 ml white vinegar; 60 ml water; 1 tsp sugar; 0.5 tsp salt; 4 large flour tortillas (10–12 inch / 25–30 cm); 300 g refried beans or black beans, warmed; 150 g shredded Monterey Jack or Oaxaca cheese; 15 g fresh cilantro, chopped; 4 lime wedges; 4 tbs sour cream or crema; 1 tbs vegetable oil or extra olive oil (for pan)

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time50m

Serves4

Make Mushroom Al Pastor Burrito Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mushroom Al Pastor

1 1/8 lb (500 g) cremini or button mushrooms, cleaned and roughly chopped

5.29 oz (150 g) pineapple, peeled, cored and finely chopped

2 tbs achiote (annatto) paste

1 tbs chipotle in adobo, minced

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Dried oregano

1/2 tsp Ground coriander

3 Garlic cloves, minced

2 tbs white or apple cider vinegar

1/4 cup (60 ml) orange juice, fresh if possible

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Pickled Red Onion

1 Red onion, thinly sliced

1/4 cup (60 ml) white vinegar

1/4 cup (60 ml) water

1 tsp sugar

1/2 tsp Celtic sea salt

Assembly & Extras

4 large flour tortillas (10–12 inch / 25–30 cm)

10.6 oz (300 g) refried beans or black beans, warmed

5.29 oz (150 g) shredded Monterey Jack or Oaxaca cheese

0.53 oz (15 g) Fresh cilantro, chopped

4 Lime wedges

4 tbs sour cream or crema

1 tbs vegetable oil or extra olive oil (for pan)

Method

Pickled Red Onion

Place the thinly sliced red onion in a heatproof bowl or jar.

Heat the vinegar, water, sugar, and salt in a small saucepan until the sugar and salt dissolve and the liquid is just warm (do not need to boil), about 1–2 minutes.

Pour the warm pickling liquid over the onions to fully submerge. Let cool to room temperature, then refrigerate at least 20 minutes (can sit up to 2 days).

Mushroom Al Pastor

Make the al pastor marinade

In a medium bowl combine achiote paste, minced chipotle, smoked paprika, ground cumin, oregano, ground coriander, minced garlic, white vinegar, orange juice, olive oil, salt and pepper. Whisk until smooth and uniform. If too thick, add 1–2 tbs water to loosen.

Marinate mushrooms

Add the roughly chopped mushrooms and chopped pineapple to the marinade and toss until evenly coated. Let sit 10–15 minutes to absorb flavors (or up to 30 minutes for deeper flavor).

Cook the mixture

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the marinated mushrooms and pineapple in a single layer (work in two batches if needed). Sear without stirring for 2–3 minutes to get color, then stir and continue cooking 5–7 minutes until mushrooms are browned, tender, and most liquid has evaporated. Taste and adjust seasoning with additional salt and pepper as needed.

Assembly & Finish

Warm tortillas and beans

Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 180°C/350°F oven for 5–8 minutes. Warm the refried or black beans in a small saucepan just until heated through.

Assemble burritos

Lay a warmed tortilla flat. Spread about 75 g (roughly 3–4 tbs) warmed beans down the center. Top with 1/4 of the mushroom al pastor mixture (about 150 g), a sprinkle of shredded cheese (about 37 g), 1 tablespoon pickled red onion, a drizzle or dollop of sour cream/crema, and a sprinkle of chopped cilantro. Add a lime wedge alongside for squeezing.

Fold and crisp

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Optional: heat 1 tsp oil in a skillet over medium and place seam-side down; press gently and cook 1–2 minutes per side until golden and slightly crisp to seal and warm through.

Serve

Cut burrito in half if desired and serve immediately with extra lime wedges and any remaining pickled onions and crema on the side.