Mushroom Carnitas Tacos - Recipe by Professor Luigi Fontana

Ingredients

Pico de gallo:

1 small red onion
2 large tomatoes
1 small capsicum
1 deseeded jalapeno, ?nely chopped
1/2 bunch coriander, (cilantro) chopped
1 lime, juiced
1/2 Tbs extra virgin olive oil
Salt and pepper to taste

Tortillas:

330 g wholemeal baker’s ?our
1 tsp salt
1 tsp baking powder
180mL warm water
1 tsp honey
60mL extra virgin olive oil

Carnitas:

600 g King brown mushrooms
1 large brown onion, ?nely sliced
1 1/2 Tbs extra virgin olive oil
4 garlic cloves, ?nely chopped
1 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
2 Tbs chipotle peppers in adobo sauce, chopped
1 Tbs tomato paste
350mL water
1 orange, juiced
Zest of 1/2 orange
Salt and pepper to taste

Guacamole:

3 Tbs low-fat natural yoghurt
1/2 bunch fresh coriander (cilantro), picked leaves

Method

Pico de gallo:

Finely dice the onion, tomato and capsicum. Fold through the remaining ingredients, transfer into a serving bowl, cover and place in the fridge.

Tortillas:

Place the ?our, salt and baking powder in a bowl and mix. Form a well in the centre and set aside. In a separate bowl mix together the water, honey and oil. Pour the liquid into the centre of the dry ingredients and stir from the centre to mix the dry and wet ingredients to form a dough. Once a dough is formed, knead vigorously for 5 minutes until it is smooth, silky and elastic.

Divide into 8 to 10 equal pieces and shape into balls with the palm of your hand. Cover the balls with a slightly damp cloth and rest for 20–30 minutes.

Carnitas:

In the meantime, cut the stem o? the mushrooms and ?nely slice the caps. Using your ?ngers pull apart the stems of the mushrooms to resemble strands of pulled pork.

Once the dough has rested, lightly ?our a bench and, using a rolling pin, roll each ball into a ?at disc 2 mm–3 mm thick, making sure the dough doesn’t stick.

Heat a large frying pan over a high heat and cook each tortilla (no oil added) until it bubbles and the bottom is slightly coloured. Flip over and cook for a further 30–40 seconds. Set aside on a plate ready to serve.

To serve:

Set out bowls of guacamole, pico de gallo and carnitas with a plate of tortillas and allow each person to construct their own tacos at the table. Garnish with a dollop of yoghurt and coriander leaves.

Credits: This is an edited extract from Plant Power: The Essential Plant Food Guide to Enrich Your Health by Professor Luigi Fontana, published by Hardie Grant Books. Recipe photography by Marzio Lanzini.

Photo Credits: This is an edited extract from Plant Power: The Essential Plant Food Guide to Enrich Your Health by Professor Luigi Fontana, published by Hardie Grant Books. Recipe photography by Marzio Lanzini.