Mexican Mushroom Pibil with Chargrilled Tortillas
by Louise Kelly
4 people
20 minutes
15 minutes
Ingredients
- 2 tsp Allspice
- 2 tsp Chilli Powder , hot or mild
- 0.5 tsp Cinnamon
- 2 tsp Dried Cumin
- 2 tsp Dried Oregano
- 4 cloves Garlic , each cut in 2
- 1 medium Lime , juice only
- 1 large Orange , juice on
- 1 tsp Paprika
- 750 g Portobello Mushrooms , thinly sliced
- 1 tbsp Tomato Puree
- 1 tbsp White Wine Vinegar , drizzle
TO SERVE
-
4
portion
Flour Tortillas
-
1
handfull
Fresh Coriander
-
1
tbsp
Hot Sauce
-
1
medium
Lime
, juice only
-
1
tbsp
Pickled Red Onion
-
1
tbsp
Vegan Soy Cream
Method
- Start with the sauce: in a dry, heated pan, lightly toast the oregano, allspice, cinnamon, paprika, chilli powder and cumin and char the garlic cloves. Remove from the heat and spoon into a blender with the tomato purée, white wine vinegar and juice of the orange and lime. Blitz to a smooth consistency and season.
- In an oiled and heated pan, add your sliced mushrooms and sauté until golden brown. Drain off any excess liquid, then pour the sauce mix over the mushrooms. Bring to a boil and then reduce to a simmer, season to taste.
- To serve; spoon the mushroom pibil into chargrilled tortillas and top with fresh coriander, pickled red onions, a drizzle of soy cream, lime and hot sauce.
