Mushroom Al Pastor Tacos with Garlic Lime Sauce
Recipe for the week of October 21-25, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
4servings 15minutes
Cook Time
15 minutes
Servings Prep Time
4servings 15minutes
Cook Time
15 minutes
Ingredients
For the Tacos
  • 2 garlic clovesminced
  • 2tablespoons chili powder
  • 1/3cup water
  • 2teaspoons smoked paprika
  • ¼cup apple cider vinegar
  • 2cups canned pineapple chunks
  • 1tablespoon sesame seeds
  • 2tablespoons olive oil
  • 8ounces cremini mushroomschopped
  • 1 yellow onionthinly sliced
  • 3cups Button Mushroomssliced
  • 1/2bunch Fresh cilantrochopped
  • 4ounces cotija cheese
For the Tortillas
  • 2cups masa harina
  • ½cup hot water
  • 1/2teaspoon Salt
  • Pinch ground cumin
For the Sauce
  • 1/2cup sour cream
  • 1tablespoon apple cider vinegar
  • ½ limezested & juiced
  • 1clove garlicminced
Masters – Guacamole
  • 3 avocadosmashed
  • 1 garlic cloveminced
  • ¼ red oniondiced
  • ¼bunch Fresh cilantrofinely chopped
  • ¼cup lime juice
  • ½teaspoon Salt
  • ½teaspoon ground cumin
  • 1 roma tomatoseeded and diced
  • ¼cup lime juice
  • ½teaspoon Salt
  • ½teaspoon ground cumin
  • 1 roma tomatoseeded and diced
Instructions
For the Tacos
  1. In a bowl, immersion blend the garlic, chili powder, paprika, 1/3 cup water, vinegar, ½ the pineapple chunks, and salt. Blend until completely smooth. Stir in the sesame seed.
  2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cremini mushrooms, onions, salt, and pepper. Cook for 5 minutes, until the mushrooms begin crisping on the edges. Add the button mushrooms and continue to cook another 5 minutes. Reduce the heat to low, stir in about 1/2 of pineapple sauce and the remaining pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.
For the Lime Garlic Sauce
  1. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.
For the Tortillas
  1. In a mixing bowl, combine the masa harina and salt. Gradually add water and stir the mixture with a rubber spatula until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
  2. Stuff the mushrooms and pineapple into the warmed tortillas. Top with additional pineapple sauce, lime garlic sauce, cilantro, and cheese. Enjoy!
  3. Portion the dough. Use a black portion scoop to portion the dough into a 2-tablespoon ball, approx. the size of a golf ball. Then use your hands to roll the ball until it is nice and round.
  4. Press the dough balls. Place the dough ball between two pieces of parchment in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
  5. Heat a non-stick pan over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
  6. Once it is cooked, transfer the tortilla to a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out. Repeat with the remaining tortillas.
Masters Only
  1. In a large bowl, combine the avocados, onion, cilantro, lime juice, salt, and cumin. Mash until the ingredients are combined but still a bit chunky.
  2. Fold in the tomatoes. Season to taste and serve.