Peanut Butter Chipotle Citrus Mushroom Carnitas Tacos

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. Prepare mushroom carnitas and cilantro sauce recipes below.
2. Top each taco with 2.5 ounces of the mushroom carnitas.
3. Drizzle each taco with cilantro sauce.
4. Garnish with remaining ingredients and serve.

Mushroom Carnitas

Yield: 10 servings, 2.5oz. per serving

Ingredients

2.5 pounds oyster mushrooms

4 ounces smooth peanut butter

8 ounces canned chipotle salsa

8 fluid ounces fresh orange juice

1 fluid ounce extra virgin olive oil

4 fluid ounces Worcestershire sauce

1 ounce garlic powder

0.5 ounce oregano, dry

0.05 ounce cumin powder

0.2 ounce coriander powder

0.2 ounce kosher salt

Directions

1. Set the mushrooms aside. Combine the remaining ingredients in a blender and blend until smooth to create the marinade.

2. Clean oyster mushrooms and pull apart into 2-inch strips.

3. Combine pulled oyster mushrooms and marinade in a large non-reactive container and marinate at least 2 hours to overnight.

4. Pre-heat oven to 400°F.

5. Cook marinated mushrooms on a full-sized sheet pan, covered, for 60 minutes.

6. Uncover, and cook another 60 minutes.

7. Hold hot for service.

Cilantro Sauce

Yield: 10 servings, 0.2oz. per serving

Ingredients

1 ounce fresh cilantro leaves

2.5 ounces whole milk Greek yogurt

1 ounce extra virgin olive oil

1 garlic clove

1 fluid ounce fresh lime juice

0.5 ounce Dijon mustard

Salt and pepper to taste

Directions

1. Add all ingredients into a blender and blend until smooth.

2. Store under refrigeration and use within 3-5 days.