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During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn't be possible without the extraordinary effort and commitment from Giorgio's and Can Corporation's amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 

Al Pastor Mushroom Tacos

Explore Mushrooms and the spicy flavors of the West in this recipe from @loveinmybelly.

 

Serves: 12

What You Need

Marinade

  • 1 lb portabella mushrooms
  • 2 tsp achiote powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 1 lime, juiced   
  • 1 tbsp olive oil

Additional Ingredients:

  • small street style white corn tortillas
  • 1 cup of fresh pineapple slices
  • 1 mixed cup of chopped cilantro and diced sweet yellow onion
  • 2 limes, sliced for serving
  • salsa

What You Do

  1. Clean portabella mushrooms and pat dry. Slice into strips (medium thickness).
  2. In a large bowl, mix the mushrooms with the marinade  ingredients.
  3. In a large skillet over medium high heat, add olive oil and  sauté mushrooms until cooked through. Set aside.
  4. Char pineapple slices in another skillet or keep raw.
  5. Warm tortillas in a separate skillet.
  6. Assemble tacos: in tortilla add cooked mushrooms, sprinkle cilantro & onions, top with pineapple and serve with fresh lime wedges and salsa.
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