½poundsfresh jalapeños, stems removed (you can remove seeds if you want less heat)
½yellow onion
3clovesgarlic
¾cupgrapeseed oil (or canola oil)
½teaspoonkosher salt
1-2teaspoonsred wine vinegar
For the Mushroom Carnitas
2poundsking oyster mushrooms, wiped clean
2 ½ teaspoonsground coriander
2teaspoons garlic powder
1 ½ teaspoonsdried Mexican oregano
1 ½ teaspoonsground cumin
1 ½teaspoonskosher salt
1teaspoonfreshly cracked black pepper
2teaspoonsWorcestershire sauce
½orange, juiced
4tablespoonsolive oil
2cupsyellow onion, finely chopped
1lime, juiced
Flour tortillas for serving
chopped onion, cilantro, magical green sauce and a squeeze of fresh lime for garnish
Instructions
For the Magical Green Sauce
Place the peppers, onion and garlic in a medium saucepan and just enough water to cover. Place over medium high heat and bring to a simmer, reduce heat to maintain a simmer for about 15 minutes or until peppers pierce easily with a knife, soft not mushy. Drain, reserving ½ cup cooking liquid and allow to cool 15 min.
Put everything into a blender along with the salt, vinegar and begin to blend until smooth, adding in a little reserved cooking water if needed.
With the blender on medium low slowly pour in the oil in a steady stream. Continue to blend until the mixture is light and creamy.
Remove from the blender, allow to cool and place in an airtight container in the fridge for about a week. (Makes 2 cups)
For the Mushroom Carnitas
Preheat the oven to 400 F and spray two baking sheets with cooking spray
Shred the mushrooms by removing the cap with a sharp knife and slice thin, with a fork shred the stem of the mushroom into strips of varied sizes, some thin, some thick.
In a medium bowl combine dry spices, Worcestershire, orange juice, salt and 4 tablespoons olive oil. Add in the shredded mushrooms and toss to coat, let marinate 15-20 min while the oven comes to temperature
Place the mushrooms onto the baking sheet with the chopped onions and roast in the oven about 30-40 minutes until crispy and golden, stirring every 10 minutes. Check the mushrooms every 5 minutes starting at the 30 minute mark, once they are golden and crispy, they are done. Remove from oven and set aside.
Add lime juice and adjust seasoning with salt and pepper.
Serve in warm charred tortillas with chopped onion, cilantro, limes and magical green sauce.
Notes
Feel free to add your favorite toppings! Though obviously cheese, sour cream, etc. won't be vegan.