Pasilla Chile Mushroom Carnitas Tacos with Epazote White Beans and Red Cabbage Orange Slaw

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Clean the oyster mushrooms with a slightly damp cloth and pull them apart with your hands into irregular shreds to create a carnitas-like texture.

2. 2

   Toast the pasilla chile in a skillet over medium heat for 20 to 30 seconds per side, making sure it does not burn. Transfer it to a bowl with 120 ml (1/2 cup) hot water and let it soak for 10 minutes until softened.

3. 3

   Blend the soaked pasilla chile with 60 ml (1/4 cup) of the soaking liquid, 30 ml (2 tbsp) orange juice, 15 ml (1 tbsp) lime juice, 60 g (1/2 cup) onion, 6 g (2 cloves) garlic, 1 g (1/2 tsp) cumin, the Mexican oregano, smoked paprika, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and black pepper until you have a thick marinade.

4. 4

   Toss the shredded mushrooms with the pasilla marinade and let them sit for 10 minutes. Spread them on a large sheet pan in a single layer.

5. 5

   Roast the mushrooms at 220°C / 425°F for 20 minutes, stirring halfway through, and continue until browned and crisp around the edges.

6. 6

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add the remaining 60 g (1/2 cup) onion and remaining 6 g (2 cloves) garlic; cook for 3 to 4 minutes until softened.

7. 7

   Add the cooked white beans, 60 ml (1/4 cup) hot water, 4 g (1 tbsp) chopped epazote, 1 g (1/2 tsp) cumin, and 2 g (1/4 tsp) salt. Cook over medium heat for 6 to 8 minutes, lightly mashing some of the beans so they become creamy but still textured.

8. 8

   For the slaw, combine the red cabbage with the orange segments, orange zest, 15 ml (1 tbsp) orange juice, 15 ml (1 tbsp) lime juice, apple cider vinegar, honey, 10 g (1/4 cup) cilantro, and a pinch of salt. Toss well and let stand for 5 minutes.

9. 9

   Heat a skillet or griddle over medium-high heat. Warm the corn tortillas briefly on both sides for 20 to 30 seconds each until flexible and lightly blistered. Keep them wrapped in a clean towel.

10. 10

    Remove the mushrooms from the oven and toss them with the remaining cilantro and remaining epazote to brighten the flavor.

11. 11

    Assemble each taco with a spoonful of epazote white beans, a generous portion of pasilla mushrooms, some red cabbage orange slaw, and sliced avocado. Serve immediately.