Mushroom Adobo Tacos - Chef Recipe by JC Miranda

Ingredients

Adobo:

40g Mexican achiote
150mL vegetable oil
15g garlic cloves
5mL liquid smoke
70mL filtered water
1/2 Tbs vegetable stock powder
20mL apple vinegar
1 Tbs raw sugar
80g chopped onion
8g sea salt
1 Tbs cumin powder
1 Tbs dry oregano

Mushrooms adobo:

500g King mushrooms, sliced horizontally
500g Portobello mushrooms, sliced

Lime cashew crema:

200g toasted cashew nuts
200mL filtered water
30mL lime juice
30mL olive oil
10g sea salt
10g raw sugar

Tacos:

8 corn tortillas
200g white onion, diced
1 bunch chopped coriander
1 small iceberg lettuce, julienned
2 limes in wedges

Method

Adobo:

Place all ingredients into a blender and pulse at high speed until smooth. Set aside.

Mushrooms adobo:

Preheat oven to 180 C.

In a bowl, mix the mushrooms and the adobo. Place mix on an oven tray and cover with aluminium foil.

Bake at 180 C for 45 minutes. Keep warm.

Lime cashew crema:

Place all ingredients in a blender and pulse at high speed until smooth. Keep aside.

Plating:

Heat tortillas in a pan until soft. Place on a baking tray, top with cashew crema, then iceberg lettuce, mushrooms adobo, chopped onion and coriander. Serve with lime wedges.

Recipe provided by Calle Rey