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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!
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