Svamptacos al pastor

Så gör du

1. Mix achiote, citrus juice and oregano into a loose marinade. Taste before adding the mushrooms; it should be salty, acidic and aromatic.
2. Slice the mushrooms into bite-size pieces and toss thoroughly with the marinade. Rest for 15 minutes, but do not leave them soaking for hours or they can become watery.
3. Heat a wide skillet until very hot. Cook the mushrooms in a single layer, in batches if necessary, so they sear instead of steam.
4. When the edges are browned, return all the mushrooms to the pan and cook another minute so the marinade clings to them.
5. Warm the tortillas and fill with mushrooms, diced pineapple, onion and cilantro. Serve with lime.

1. Mix achiote, citrus juice and oregano into a loose marinade. Taste before adding the mushrooms; it should be salty, acidic and aromatic.
2. Slice the mushrooms into bite-size pieces and toss thoroughly with the marinade. Rest for 15 minutes, but do not leave them soaking for hours or they can become watery.
3. Heat a wide skillet until very hot. Cook the mushrooms in a single layer, in batches if necessary, so they sear instead of steam.
4. When the edges are browned, return all the mushrooms to the pan and cook another minute so the marinade clings to them.
5. Warm the tortillas and fill with mushrooms, diced pineapple, onion and cilantro. Serve with lime.