Carnitas – Mexican “meat” tacos
Literally means “little meats” here we use mushroom as the basis and braise and fry it with some Mexican spices and serve with a charred mango salsa, smashed avocado, and some pickled cabbage. This makes a delicious meal any time of the day!
Takes 30 minutes
Serves 2
Ingredients
Ingredients
Mushroom Carne:
- 1 small red onion
- 1 clove garlic
- ½ fresh red chilli
- 250 g (8.8 oz) oyster mushrooms
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 2 bay leaves
- 2 tbsp tamari soy sauce
- 1 tsp salt
- 3 tbsp tomato puree
Smashed Avocado:
- 1 ripe avocado
- Pinch of salt
- ½ lime
Charred Mango Salsa:
- 1 ripe mango
- 200 g (7.1 oz) cherry tomatoes (ideally assorted colours)
- ½ red onion
- 15 g (0.5 oz) fresh coriander
- ½ lime
Other Ingredients:
- 50 g (1.8 oz) pickled cabbage (sauerkraut)
- 6 corn tacos or wheat tacos
Instructions
Instructions
- Prepare the Jackfruit/Mushroom Carne:Heat a wide-bottomed pan over high heat and add 1 tsp of oil. Once hot, add the cumin seeds, diced onion, and chilli. Sauté for 3-4 minutes until softened and fragrant.Add the diced garlic and the jackfruit (or mushrooms). Cook for another 3-4 minutes, stirring occasionally.Stir in the dried oregano, bay leaves, tamari, tomato purée, and salt. Mix well.Add 2 tbsp of water and allow the mixture to braise for 5 minutes, stirring to deglaze the pan. Taste and adjust seasoning as needed. Remove from heat and set aside.
- Make the Charred Mango Salsa:Heat a dry pan over medium-high heat. Place the mango cheeks flesh-side down on the hot pan and char until golden (about 2-3 minutes).Remove the mango from the skin and cut into small pieces.In a bowl, combine the charred mango, cherry tomatoes, red onion, and chopped coriander. Add the juice of ½ lime and season with salt and black pepper. Stir well and set aside.Add garlic and mushrooms/ jackfruit: Add the diced garlic and chopped mushrooms/ jackfruit to the pan. Fry for an additional 3-4 minutes.
- Prepare the Smashed Avocado:Scoop the flesh from the avocado into a small bowl. Add the juice of ½ lime and a pinch of salt. Mash with a fork until smooth, adjusting seasoning to taste.
- Char the Tortillas:Slightly char the tortillas on a dry pan over medium heat until warm and slightly crispy, about 30 seconds per side.
- Assemble the Tacos:Spread a layer of smashed avocado onto each tortilla.Add a spoonful of the mango salsa, followed by the pickled cabbage or sauerkraut.Top with the jackfruit/mushroom carne. Garnish with fresh coriander, if desired.Serve immediately and enjoy!
