Morita Chile Mushroom Carnitas Tacos with White Bean Purée and Pear, Fennel, and Cilantro Salad

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place the shredded oyster mushrooms on a sheet pan and toss them with 2 tablespoons olive oil, half of the onion, half of the garlic, cumin, Mexican oregano, smoked paprika, 1/2 teaspoon salt, and black pepper. Roast for 18 to 20 minutes at 425°F (220°C), stirring halfway through, until golden with crisp edges.

2. 2

   While the mushrooms roast, place the morita chiles in a bowl and cover with hot water for 10 minutes to soften. Drain and blend them with the orange juice, 1 tablespoon lime juice, the remaining garlic, a pinch of salt, and 2 tablespoons water until a thick sauce forms.

3. 3

   Heat 1 teaspoon olive oil in a saucepan over medium heat. Add the remaining onion and cook for 3 to 4 minutes until softened. Add the white beans, vegetable broth or water, tahini, and 1 tablespoon lime juice. Cook for 5 minutes, then blend or mash until smooth. Adjust with salt if needed and keep warm.

4. 4

   In a medium bowl, combine the pear, fennel, half of the remaining cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, and a pinch of salt. Toss well and let sit for 5 minutes so the salad can absorb the flavors.

5. 5

   Transfer the roasted mushrooms to a large skillet over medium-high heat. Pour in the morita sauce and cook for 3 to 4 minutes, stirring often, until the mixture coats the mushrooms and looks like glazed carnitas.

6. 6

   Warm the corn tortillas on a comal or dry skillet over medium heat for 30 to 45 seconds per side until soft and flexible.

7. 7

   To serve, spread a spoonful of white bean purée over each tortilla, add the morita mushroom filling, and finish with the pear and fennel salad. Sprinkle the rest of the cilantro on top and serve immediately.