Mushroom Carnitas Tacos with Salsa Roja

Directions

1. 1

   Mix the shredded mushrooms with taco ingredients in a medium bowl. Set aside to marinate for about 30 minutes.

2. 2

   Preheat the griddle to medium-high heat. Toast the guajillo, ancho, and árbol peppers on all sides for 2–3 minutes, until fragrant. Transfer the peppers to a small bowl and cover completely with 1 cup of hot water. Let them soak.

3. 3

   Add the tomatillos, garlic, and quartered onion to the griddle with a little oil. Cook until all sides are nicely charred. Lightly squirt with water, cover with a dome, and steam for about 10 minutes, adding water as needed.

4. 4

   Meanwhile, preheat your pizza oven to 400°F (200°C). Once hot, spread the marinated mushrooms on a baking sheet and roast for about 15 minutes, until darkened and the edges are slightly charred.

5. 5

   Add the soaked peppers, 1 cup of the reserved water, and the cooked garlic to a blender. Blend until smooth. Add the charred tomatillos, onion, salt, and pepper. Blend again to your desired salsa consistency.

6. 6

   Lower the griddle heat to low and toast the tortillas until warm and slightly crisp.

7. 7

   To assemble the tacos, layer each tortilla with the roasted mushrooms, spoonfuls of salsa, diced white onion, chopped cilantro, and sliced radishes. Serve immediately.