KO Carnitas
- Super simple
- 1:00 h
- 14 ingredients
These are our incredible KO Carnitas! Mexico's answer to pulled pork - we of course make ours with king oyster mushrooms to keep it all lovely and plant-based for you folks. Guaranteed to satisfy that Mexican food craving you've been having all week - this spicy taco classic is seasoned with authentic ancho chilli paste and really packs a proper wallop.
Serves: 2
Ingredients
For the KO carnitas
- 500g king oyster mushrooms
- 1 litre boiling water
- 3 tbsp Ancho chilli paste
- 2 tsp salt
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp chilli powder
- pinch of black pepper
- 1 orange
- 1 tbsp brown sugar
To serve
- mini tortilla wraps
- 2 spring onions
- 2 limes
- pickled red onion
- sliced red chillies
- guacamole
Before you start
Saucepan | Preheat oven to 200˚C, fan setting | Roasting tray lined with parchment | Small bowl
Step 1
Prepare and infuse the mushrooms
- Cut the caps off the mushrooms, halve the caps.
- Rip the mushroom stems into 1cm thick strands.
- Get 1 litre of water bubbling on the stove over high heat, add 2 tbsp ancho chilli paste and 1 tsp salt and stir to combine.
- Add the mushrooms to the pan and simmer for 10 minutes.
- Drain the mushrooms with a colander into a bowl, reserving the cooking stock for later.
- Transfer the mushrooms to the roasting tray.
Ingredients
- 500g king oyster mushrooms
- 1 litre boiling water
- 3 tbsp Ancho chilli paste
- 2 tsp salt
Step 2
Season and roast the mushrooms
- Add the remaining salt, oregano, cumin, chilli powder and pepper to a small bowl and stir to combine.
- Sprinkle the mixture over the infused mushrooms along with a ladleful of the reserved stock and massage into the mushrooms.
- Halve the orange and squeeze the juice over the mushrooms, catching any pips in your free hand.
- Put the tray in the oven and roast for 20 minutes, stirring halfway through.
Ingredients
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp chilli powder
- pinch of black pepper
- 1 orange
- 1 tbsp brown sugar
Step 3
Meanwhile, reduce the cooking stock
- Return the reserved mushroom cooking stock to the pan over a medium heat with the brown sugar and remaining tablespoon of ancho chilli paste.
- Reduce down until you have about a ladleful of stock left, scraping off any stuck bits of thancho chilli paste off the base of the pan with a wooden spoon to capture the flavour.
Step 4
Time to serve
- Trim and finely slice the spring onions.
- Cook the tortilla wraps according to packet instructions.
- Add another squeeze of orange juice, lime juice and the reduced cooking stock over the roasted mushrooms, and mix well to combine.
- Top each wrap with a big pile of the guacamole and mushrooms.
- Garnish with spring onions, sliced red chillies, pickled red onions, a final squeeze of lime and serve.
Ingredients
- mini tortilla wraps
- 2 spring onions
- 2 limes
- pickled red onion
- sliced red chillies
- guacamole