Vegetarian Al Pastor with Tomatillo Salsa

Portabella Mushrooms

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The Culinary Institute of America| 03.21.2024| 2 MIN READ TIME

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Savor the bold and smoky flavors of these mushroom al pastor tacos that provide a vegetarian twist on the classic Mexican street food favorite.

Marinated portabella mushrooms take center stage; their hearty texture soaking up the vibrant notes of the traditional al pastor flavors. Caramelized to perfection, the mushrooms are then nestled into warm tortillas and topped with a colorful medley of pineapple, onions, and cilantro.

Elevate the experience by squeezing lime wedge over top and adding the tomatillo salsa, creating a satisfying and meat-free taco delight that is perfect for any #MeatlessMonday lunch or dinner.

Vegetarian Al Pastor with Tomatillo Salsa

Description

The perfect #MeatlessMonday meal, these vegetarian al pastor tacos feature hearty portabella mushrooms marinated in zesty traditional flavors.

Ingredients

2 packages 16 oz. Monterey® Portabella Mushrooms (caps)
2 Tbsp. vegetable (or olive oil)

Al Pastor Marinade

1 guajillo chile
1 ancho chile
1 chipotle chile, dried
2 oz. white onion, finely chopped
4 cloves garlic, peeled
1 Tbsp. achiote paste
1⁄2 cup orange juice
1⁄2 cup pineapple, chopped
1 Tbsp. white vinegar
1 tsp. cumin
1 tsp. Mexican oregano
1 tsp. smoked paprika
2 tsp. salt

Tomatillo Salsa

8 oz. tomatillos, husked and rinsed
2 oz. white onion, thickly sliced
2 cloves garlic, peeled
2 Tbsp. cilantro, chopped
Lime juice to taste
Salt to taste

Roasted Pineapple

8 oz. pineapple, peeled and cut in quarters

Limey Onions

4 oz. white onion, finely diced
2 limes, juiced

Garnish

Cilantro sprigs as needed
8 tortillas, warmed
Mexican crema as needed
Avocado, sliced as needed

Instructions

For Al Pastor Marinade: Seed and stem dry chiles. Place in small pot, cover with water, and boil for 4 minutes or until chiles are soft.
Place chiles and all ingredients for paste in jar of blender and blend until smooth.
Remove stems and gills from mushrooms and cut into 1⁄2-inch chunks. Toss mushrooms in marinade and set aside while you prepare remaining recipe. The mushrooms can be marinated up to a day in advance, covered and refrigerated.
For Tomatillo Salsa and Roasted Pineapple: Turn on broiler. Line sheet pan with foil.
Place peeled tomatillos, sliced onion, and garlic on one side of sheet pan. Place pineapple on other side. Spray with olive oil. Broil until garlic, onions, and tomatillos start to char. Pineapple also needs to char slightly. You may have to remove each item as it is charred and soft as they will not char and soften at same time.
Place tomatillos, onion, garlic, and all juices in blender. Blend until smooth. Stir in salt, lime juice, and cilantro. Season to taste and reserve.
When pineapple is tender and charred, slice and reserve.
For Limey Onions: Saturate diced onion with lime juice, and season with pinch of salt. Set aside.
For Mushrooms Al Pastor: Heat a large non-stick pan with 1 Tbsp. of olive oil and when smoking, add half marinated mushrooms. Stir fry until caramelized and tender. Remove and repeat with remaining oil and mushrooms.
To Assemble: Fill warm tortillas with Mushrooms Al Pastor, slices of pineapple, limey onions, and cilantro. Serve with tomatillo salsa, crema, and sliced avocado.

Vegetarian Al Pastor with Tomatillo Salsa

Description

The perfect #MeatlessMonday meal, these vegetarian al pastor tacos feature hearty portabella mushrooms marinated in zesty traditional flavors.

Ingredients

2 packages 16 oz. Monterey® Portabella Mushrooms (caps)
2 Tbsp. vegetable (or olive oil)

Al Pastor Marinade

1 guajillo chile
1 ancho chile
1 chipotle chile, dried
2 oz. white onion, finely chopped
4 cloves garlic, peeled
1 Tbsp. achiote paste
1⁄2 cup orange juice
1⁄2 cup pineapple, chopped
1 Tbsp. white vinegar
1 tsp. cumin
1 tsp. Mexican oregano
1 tsp. smoked paprika
2 tsp. salt

Tomatillo Salsa

8 oz. tomatillos, husked and rinsed
2 oz. white onion, thickly sliced
2 cloves garlic, peeled
2 Tbsp. cilantro, chopped
Lime juice to taste
Salt to taste

Roasted Pineapple

8 oz. pineapple, peeled and cut in quarters

Limey Onions

4 oz. white onion, finely diced
2 limes, juiced

Garnish

Cilantro sprigs as needed
8 tortillas, warmed
Mexican crema as needed
Avocado, sliced as needed

Instructions

For Al Pastor Marinade: Seed and stem dry chiles. Place in small pot, cover with water, and boil for 4 minutes or until chiles are soft.
Place chiles and all ingredients for paste in jar of blender and blend until smooth.
Remove stems and gills from mushrooms and cut into 1⁄2-inch chunks. Toss mushrooms in marinade and set aside while you prepare remaining recipe. The mushrooms can be marinated up to a day in advance, covered and refrigerated.
For Tomatillo Salsa and Roasted Pineapple: Turn on broiler. Line sheet pan with foil.
Place peeled tomatillos, sliced onion, and garlic on one side of sheet pan. Place pineapple on other side. Spray with olive oil. Broil until garlic, onions, and tomatillos start to char. Pineapple also needs to char slightly. You may have to remove each item as it is charred and soft as they will not char and soften at same time.
Place tomatillos, onion, garlic, and all juices in blender. Blend until smooth. Stir in salt, lime juice, and cilantro. Season to taste and reserve.
When pineapple is tender and charred, slice and reserve.
For Limey Onions: Saturate diced onion with lime juice, and season with pinch of salt. Set aside.
For Mushrooms Al Pastor: Heat a large non-stick pan with 1 Tbsp. of olive oil and when smoking, add half marinated mushrooms. Stir fry until caramelized and tender. Remove and repeat with remaining oil and mushrooms.
To Assemble: Fill warm tortillas with Mushrooms Al Pastor, slices of pineapple, limey onions, and cilantro. Serve with tomatillo salsa, crema, and sliced avocado.