Exotic Mushrooms Al Pastor Tacos Recipe

Prepare mushrooms

Trim and clean mushrooms. For king oyster, slice lengthwise into 1/4-inch planks; tear or pull maitake into bite-size clusters; stem and slice shiitake caps; halve or quarter chanterelles depending on size so pieces are roughly uniform.

Make marinade

In a medium bowl whisk together achiote paste, orange juice, lime juice, apple cider vinegar, guajillo chile powder, minced chipotle, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and 1 tablespoon of the vegetable oil until smooth and homogenous. If paste is very stiff, warm briefly in microwave or whisk with a little hot liquid to dissolve.

Marinate

Place prepared mushrooms in a shallow dish or zip-top bag and pour the marinade over them. Toss gently to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 2 hours (do not exceed 4 hours to avoid making mushrooms too soggy). Rotate or toss once halfway through for even color.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add remaining 1 tablespoon vegetable oil. Add the marinated mushrooms in a single layer (work in batches if necessary to avoid overcrowding). Reserve excess marinade.

Sear mushrooms without stirring for 2–3 minutes to develop a deep char, then stir and continue cooking 3–4 minutes until edges are browned and mushrooms are tender. If pan becomes dry, add a splash (about 1 tbs) of water or remaining marinade to deglaze and keep them moist.

Remove mushrooms to a bowl and keep warm. In the same hot pan add the pineapple pieces and sliced onion. Cook undisturbed for 2–3 minutes to caramelize, then toss and cook another 2 minutes until pineapple has char marks and onion softens. Add a tablespoon of reserved marinade to the pineapple and stir to glaze for 30 seconds. Return mushrooms to the pan, toss to combine and warm through, cook 1 more minute. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed.

Warm tortillas on a griddle or skillet over medium heat. Brush lightly with the neutral oil or butter and heat 20–30 seconds per side until pliable and slightly charred at edges. Keep tortillas wrapped in a clean towel to stay warm.

To assemble tacos: place about 2–3 tablespoons of the mushroom-pineapple mixture onto each warm tortilla. Top with a sprinkle of chopped cilantro, a few pieces of caramelized onion and pineapple, crumbled cotija, and sliced avocado if using. Add pickled red onion and a spoonful of salsa to taste. Finish with a squeeze of fresh lime.

Serve immediately while hot with extra lime wedges and salsa on the side.