NO pigs were used in the making of these Crispy Mushroom Carnita Tacos! This is the closest meatless recipe to authentic Mexican carnitas. King trumpet mushrooms are shredded, cooked with aromatics, and caramelized in the oven for an irresistible crispiness. These carnitas are so tender and juicy on the inside, while deliciously golden and crisp on the outsides. Bonus, the shredded mushrooms are great as leftovers. Pile it high onto your favorite tortilla chips for some delicious nachos or roll them into tortillas!
Vegan Carnitas
- 1 1/2 lbs oyster mushrooms
- 1 tsp salt
- 2 tbsp olive oil
- 1 white onion, thinly sliced
- 1 tsp pepper
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp dried thyme
- 3 bay leaves
- 1 cinnamon stick
- 1 tbsp garlic, minced
- 1 orange, juiced (we used cara cara)
- 1/4 cup plant milk (we used oat)
- 3/4 cup vegetable broth
- Lime wedges, for garnish
Shred the oyster mushrooms with a fork and massage the salt into the mushrooms. Allow the mushrooms to marinate for a few minutes, then squeeze out the excess water. Meanwhile, set a pot over medium heat and add in the oil. Once it begins to shimmer, pour in the mushrooms and cook for 4-5 minutes. While the mushrooms are cooking, thinly slice an onion then add to the pot. Stir in the pepper, oregano, cumin, thyme, bay leaves, cinnamon stick, and garlic and cook until fragrant. Then pour in vegetable
broth, juice and spents of the oranges, piloncillo, non dairy milk, mixing frequently and cooking until the liquid is absorbed, about 45 minutes. Once liquid is absorbed, squeeze the juice of a lime. Taste and adjust salt and pepper to your liking. Turn on your oven to broiler mode and transfer the mushrooms to a baking sheet. Broil for 5-6 minutes, stirring the mushrooms halfway through. Remove from the oven once desired crispiness is reached. Heat up tortillas and serve with salsa, cilantro, squeeze of lime, onion and sliced jalapeños. Enjoy!!
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