The Plant-Forward Kitchen is an education and digital media initiative from The Culinary Institute of America that presents strategies to re-imagine menus and flavor development in professional kitchens. This recipe for Portobello Tacos Al Pastor is a plant-forward version of the tacos traditionally made in Mexico using spit-roasted pork.
Recipe and photo courtesy of The Culinary Institute of America/Plant-Forward Kitchen
Makes 4 servings
The Al Pastor Marinade:
1 ea. guajillo chile
1 ea. ancho chile
1 ea. chipotle chile (dried, not canned)
2 oz. white onion, coarsely chopped
4 ea. garlic cloves, peeled
1 T. achiote paste
½ c. orange juice
½ c. pineapple, chopped
1 T. white vinegar
1 t. cumin
1 t. Mexican oregano
1 t. smoked paprika
2 t. salt
2 T. vegetable or olive oil
2 lbs. portobello mushrooms*
Seed and stem the dry chiles. Place them in a small pot, cover with water, and bring to a boil. Boil for about 4 minutes or until the chiles are soft. Place chiles and all other ingredients for the paste (everything except the mushrooms) in the jar of a blender and blend until smooth. Remove the stems and gills from the portobello mushrooms and cut into ½-inch chunks. Toss the mushrooms in the marinade and set aside while you prepare the rest of the recipe.
*The mushrooms can be marinated up to a day in advance, covered and refrigerated.
The Tomatillo Salsa and The Roasted Pineapple:
8 oz. tomatillos, husked and rinsed
2 oz. white onion, thickly sliced
2 ea. garlic cloves, peeled
2 T. cilantro, chopped
Lime juice to taste
Salt to taste
8 oz. pineapple, peeled and cut in quarters (approximately ½ pineapple)
Turn on the broiler. Line a sheet pan with foil. Place the peeled tomatillos, sliced onion, and garlic on one side of the sheet pan. Place the pineapple on the other side. Spray with olive oil. Broil until the garlic, onions and tomatillos are starting to char. The 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 the same time. Place the tomatillos, onion and garlic and all the juices in a blender. Blend until smooth. Stir in salt, lime juice, and cilantro. Season to taste and reserve. When the pineapple is tender and charred, slice and reserve.
The Limey Onions:
4 oz. white onion, small dice
2 ea. limes, juiced
Saturate the diced onion with lime juice, and season with a pinch of salt. Set aside.
The Garnish:
Cilantro sprigs as needed
8 ea. tortillas, warmed
Mexican crema, as needed
Avocado, sliced, as needed
For the Mushrooms Al Pastor: Heat a large non-stick pan with 1 T. of olive oil and when it is smoking, add half the marinated mushrooms. Stir fry until they are caramelized and tender. Remove and repeat with the remaining oil and mushrooms.
To Assemble: Fill the warm tortillas with the Mushrooms Al Pastor, slices of pineapple, limey onions, and cilantro. Serve with tomatillo salsa, crema, and sliced avocado.