Mushroom Pastor

🥘 Ingredients

• oyster mushrooms 1 lb
• dried guajillo chiles 2
• dried ancho chile 1
• chipotle in adobo 1
• onion ¼
• pineapple juice ½ cup
• orange juice 2 Tbsp
• apple cider vinegar 2 tsp
• garlic 1 clove
• clove 1
• salt 1 ½ tsp
• pepper ½ tsp
• cumin ¼ tsp
• oregano ¼ tsp

1. 1

   Remove the thick lower stems from the oyster mushrooms.
2. 2

   Over a large bowl , shred the oyster mushrooms into bite-size pieces. Set aside.
3. 3

   In a large cast-iron or other heavy sauté pan over medium heat, toast the dried guajillo chiles and dried ancho chile until just fragrant, about 3 minutes .
4. 4

   In a high-speed blender , add the toasted chiles, chipotle in adobo , onion , pineapple juice , orange juice , apple cider vinegar , garlic , clove , salt , pepper , cumin . and oregano .
5. 5

   Blend until smooth.
6. 6

   Pour the mixture over the mushrooms and toss to coat. Don't worry if the sauce doesn't look like it will coat all of the mushrooms-they'll collapse as they marinate, and you can give them another stir halfway through.
7. 7

   Cover and marinate in the refrigerator for at least 2 hours before cooking.
8. 8

   When ready to serve, heat a large nonstick pan over medium heat.
9. 9

   Using tongs or a slotted spoon , remove the mushrooms and leave any excess marinade in the bowl.
10. 10

    Cook until the mushrooms are warmed through and the marinade has thickened a bit and become saucy, about 10 minutes .