Carnitas is a Mexican dish with pulled pork. We skipped the pork and used just mushrooms. Add it to (gluten-free) tacos, burritos, quesadillas, etc.
Serves 4-6 people
Preheat the oven to 425F (220C)
2 pounds (910 g) organic sliced mushrooms (king oyster, chanterelle, crimping, shiitake or one you like)
1/2 cup (120 ml) beer for extra flavor or 1/4 cup (60 ml) each organic: vegetable stock and orange juice
1 organic lime juice to marinade and 1 sliced for serving
1/4 cup (60 ml) organic orange juice
2 Tbs. (30 ml) olive oil
2 tsp. (10 g) ground cumin
1 tsp. (5 g) dried oregano
1/2 tsp. (2,5 g) black pepper
optional chopped:
- sliced onions
- cayenne pepper
- cilantro or parsley
- salsa
1. Whisk all the ingredients, except the cilantro/parsley and toss with the mushrooms.
2. Marinade for 15-20 minutes.
3. Place on a large baking sheet and not touching.
4. Roast for 15 minutes. Remove and stir.
5. Repeat ever 5 minutes, three more times, until brown and crispy.
(a) Cook time various on the type and thickness of the mushrooms.
6. Transfer to a wire rack.
7. Plate the mushrooms and drizzle and toss with lime juice and cilantro/parsley.
8. Serve warm or in tacos, burritos, quesadillas, enchiladas, salads, with eggs, etc.
(a) Add other ingredients to any of these dishes: cheese, hot peppers, salsa, etc.
Buen Provecho!
Bon appétit!
