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Prep time
20 minutes
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Cook time
2 hours
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Serves
4 to 6
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Vegan Carnitas Tacos With Guajillo Jam
Ingredients
- Chickpea & Mushroom Carnitas Tacos
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2/3 cup
extra-virgin olive oil, divided
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2
(15 ounce) cans chickpeas, rinsed, drained, and patted very dry
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Kosher salt and freshly ground pepper, to taste
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2 pounds
mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed and torn into bite-sized pieces
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4
large scallions or spring onions, white and green parts separated, thinly sliced
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4
garlic cloves, thinly sliced
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Charred corn tortillas, lime wedges, sliced avocado, chopped parsley, and shredded red cabbage (for serving)
- Guajillo Jam
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4 ounces
chiles guajillos, stemmed and seeded
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2
chiles cascabel or chiles de árbol, stemmed and seeded
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1/2
white onion, finely chopped
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2
garlic cloves
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1/2 cup
apple cider vinegar
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1/3 cup
freshly squeezed orange juice (from about 1 large orange)
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6 tablespoons
raw or demerara sugar
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1 1/2 teaspoons
kosher salt
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1 teaspoon
whole black peppercorns
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1 teaspoon
dried oregano, preferably Mexican
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2
whole cloves
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1
wide strip orange zest
Directions
- Chickpea & Mushroom Carnitas Tacos
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Heat 6 tablespoons oil in a large heavy skillet over high heat. Add chickpeas to skillet and fry, stirring frequently, until golden and crispy, 15 to 20 minutes. Using a slotted spoon, transfer chickpeas to a paper towel lined large bowl to drain; season generously with salt and pepper. Remove paper towels and discard; Set drained chickpeas aside.
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In the same skillet, reduce heat to medium-high and cook half of mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a bowl with chickpeas. Repeat with 3 tablespoons oil, remaining mushrooms, and salt and pepper.
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Heat the remaining 1 tablespoon oil in the same skillet over medium-high and cook white parts of scallion and garlic. Season with salt and pepper and toss occasionally, until just beginning to brown, about 3 minutes. Transfer to bowl with chickpeas and mushrooms and toss to combine.
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Serve carnitas with tortillas, reserved scallion greens, parsley, limes, avocado, guajillo jam, and cabbage.
- Guajillo Jam
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Make the guajillo jam: Add chiles guajillos, chiles cascabeles, onion, garlic, vinegar, orange juice, sugar, salt, peppercorn, oregano, and cloves to the jar of a blender and puree until smooth. Transfer chile puree and 1 cup water to a medium saucepan and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50 to 60 minutes. Add orange zest and let cool; orange flavor will permeate as it sits.
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Jam can be made 1 week ahead. Cover and chill in the refrigerator until ready to serve.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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