PULLED MUSHROOM TACOS WITH SALSA GUILLE

Pulled Mushroom Tacos With Salsa Guille image

Provided by Andrea Aliseda

Yield 4 servings

Number Of Ingredients 16

Mushrooms:
1 lb. oyster mushrooms, brushed clean
1 cup avocado oil or grapeseed oil
2 large garlic cloves, smashed, peeled
2 large or 4 small dried bay leaves
Zest of 1 small lime
1 tsp. smoked paprika
Kosher salt
Tacos:
8 (6") or 12 (4") corn tortillas
Salsa Guille (see recipe; for serving)
½ medium white onion, finely chopped
1 avocado, sliced or chopped
6 radishes, trimmed, halved if large, thinly sliced
½ cup finely chopped cilantro
1 lime, quartered

Steps:

Mushrooms:
Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
Tacos:
Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.