Vegan KO Carnitas BOSHTV

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