Description
A plant based version of this classic Mexican dish. Meaty portobello mushrooms slow cooked for hours is a bold, spicy marinade and served in a taco with cilantro and tomatoes.
Ingredients
Scale
- 4 portobello mushrooms
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1/4 cup maple syrup
- 1 tbs cumin
- 1 tsp oregano
- 2 tsp chili powder
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1/2 cup orange juice
- peels of 1 orange
- 1/4 lime juice (about 2 limes)
- 1 tsp liquid smoke
- 2 bay leaves
- 1 white onion, sliced
- 2 jalapenos, sliced
- 2 tsp Worcestershire sauce
Instructions
- Remove the stems from the mushrooms and then use a spoon to scrape off the insides. Clean them by rubbing them a damp paper towel until the dirt is removed from the tops.
- In a medium bowl, whisk together the olive oil, tomato paste, soy sauce, maple syrup, cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder and cayenne pepper until it forms a paste like marinade.
- In a large bowl, pour the marinade over the mushrooms and rub it in until they are all thoroughly coated. Set aside and allow to marinade for at least a half hour, this is better if you prep them overnight.
- Once the mushrooms are marinaded, set them into the Crockpot. In a small bowl whisk together the orange juice, lime juice, liquid smoke and Worcestershire sauce. Pour the sauce over the mushrooms, add in the orange peels, bay leaves, white onion and jalapenos. Turn the Crockpot to low and cook for 4 hours.
- After 4 hours, remove the mushrooms from the Crockpot and broil for 2 minutes until they start to get crispy on the outside. Set aside to cool until you can touch them. Shred the mushrooms by taking a fork and pulling each side of the mushroom until it starts to pull apart into very thin slices. The middles may be too tough to do this, if that is the case, just slice the tough parts very think with a knife.
- Strain the remaining contents of the Crockpot through a strainer to remove the liquid. Remove the orange peels and bay leaves so you’re left with the jalapenos and onions. Assemble these into tacos and add toppings of your choice! These were amazing with just tomatoes and cilantro but you can also add sour cream, lettuce, avocado or any other taco topping you’re into.