For mushroom carne;
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1 tbsp cumin seeds
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1 small red onion, diced
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1/2 fresh jalapeno, finely diced
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1 clove garlic, minced
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4 cups oyster mushrooms, shredded by hand
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1 tbsp dried oregano
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2 bay leaves
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2 tbsp reduced-sodium soy sauce
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3 tbsp tomato puree
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1/2 tsp salt
For charred mango salsa;
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1 ripe mango
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1 1/2 cups cherry tomatoes, quartered
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1/2 red onion, finely diced
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1 cup fresh cilantro, finely chopped
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1/2 lime, juiced
For smashed avocado;
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1 ripe avocado
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1/2 lime, juiced
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1 pinch salt
For serving;
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6 small corn tortillas
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Sauerkraut, optional
Steps
1
Heat a wide bottomed pan on high heat and add in 1 tsp of oil. Once hot, add in the cumin seeds, onion, and jalapeno and fry for 3-4 minutes. Add in the garlic and mushrooms and fry for a further 2-3 mins. Add in the oregano, bay leaves, soy sauce, tomato puree and salt. Mix well until the flavors are well distributed. Add in 2 tbsp of water and allow to braise for 1-2 minutes, mixing through while deglazing any stuck mushroom from the pan. You may have to cook for a little longer until its well-cooked down and resembles “carne”. Taste and adjust the seasoning to your liking. Then, remove from the heat and set aside.
2
To make the mango salsa, cut the cheeks off the mango and char them on a hot pan until golden on the flesh side. Remove from the skin and cut into small pieces. Mix all of the mango salsa ingredients together with the juice of half a lime.
3
For the smashed avocado, remove the flesh from the skin and mash with the juice of the other half of the lime and a pinch of salt until smooth.
4
To serve, slightly char the tortillas on a dry pan until slightly crispy. Add a layer of smashed avocado and mango salsa, followed by the mushroom carne on top. Repeat with the remaining tortillas and filling. Enjoy!
