Tacos Oyster Mushrooms al Pastor (V)

A vegetarian version of the famous 'Tacos al Pastor'. Mushroom tacos are a mainstay on the menus of Mexican taquerias and here the oyster variety make for a fab robust and succulent pairing with the pastor. Achiote, also known as annatto, is an orange-red condiment from the seeds of the achiote tree, native to tropical parts of the Americas. Fun fact (!): achiote’s often also used to add yellow colour to chorizo, butter and margarine, cheese, and smoked fish

This feast is delivered pre-prepared, cold, ready for you to heat, garnish serve and enjoy.

Prep time - 10 minutes

1. These tacos are best enjoyed hot, so first get the salsa verde to room temperature and the garnishes out for serving - onion, coriander roughly chopped, lime in wedges
2. Heat up the mushrooms with a dash of oil in a saucepan on a low heat for about 5 minutes, until heated through
3. Roughly chop the pineapple into small pieces. Heat it up
4. Last, when you've got everyone ready to eat: heat up a griddle pan, or frying pan, on a very low heat (no oil), lay about 3-4 tortillas flat on the pan, not overcrowding so each tortilla can lay flat uncovered. Heat the tortillas for only about 30 seconds on each side. You know it’s time to turn the tortillas over when you see a ‘skin’ and small bubbles forming on the tortilla. Take good care not to overheat the tortillas as they'll quickly harden - you want them soft. When a tortilla is ready, keep them warm in a tea towel.
5. Serve up! Have everyone make their own tacos: tortilla-mushrooms-salsa-garnishes (pineapple, coriander, onion), & finally, a squeeze of lime juice. ¡Buen provecho!

Refrigerate products on receipt.  Consume within 2 days of delivery. Alternatively, freeze tortillas, mushrooms and salsa for up to 3 months. Defrost thoroughly before using then cook according to instructions

Allergens in BOLD & CAPITALIZED

• Pastor oyster mushrooms: mushrooms (76%), pineapple juice (6%), oregano (5%), white wine vinegar [SULPHITES] (5%), chilli guajillo (2%), annatto paste (2%), cumin (2%), black pepper (2%), garlic (1%), salt (1%), cloves (<1%)
• Corn tortillas: corn (68%), water (31%), calcium hydroxide (< 1%)
• Tomatillo and jalapeno salsa: tomatillo (79%), jalapeno (11%), coriander (3%), onion (2%), garlic (2%), salt (2%)

If you have any additional questions please send us a message to hola@arredondos.co