Street Tacos AL Pastor with dry mushrooms strings serve with a side of cilantro lime popcorn

  • PHOTO COURTESY OF LULU CHAPALulu Chapa made Street Tacos al pastor with dry mushroom strings served with a side of cilantro lime popcorn for the third challenge in the 2019 Cook of the Week Challenge.

    PHOTO COURTESY OF LULU CHAPALulu Chapa made Street Tacos al pastor with dry mushroom strings served with a side of cilantro lime popcorn for the third challenge in the 2019 Cook of the Week Challenge.

 
Posted10/23/2019 6:03 AM

Street Tacos AL Pastor with dry mushrooms strings serve with a side of cilantro lime popcorn

Popcorn -- Ingredients

                                                                                                                                                                                                                       
 

1 ½ Cup Plain Popcorn with Sea Salt from Andigo Credit Union

1 Tbsp Grated Cotija Cheese

1 Tbsp Lime, Garlic and Cilantro Salt Free Seasoning

1 Tbsp Chile Limon Seasoning

2 Tbsp Unsalted melted butter

1 Tbsp Cilantro chopped

Meat and Salsa -- Ingredients

1.5 Lbs. Ready to Carve Al Pastor Pork Slices from Grecian Delight

1.4 Cup Gillerson's Grubbery Homemade Ketchup

1 Pineapple sliced

1 medium white onion chopped

2 cloves garlic

½ cup cilantro chopped

3 Morita pepper

1 Ancho pepper

¼ Cup water

2 Tbsp Vinegar

8 Tbsp Olive Oil

Salt and Pepper to taste

9 Blue corn Tortilla. Street Taco Size

1 Avocado sliced

2 Limes

Preheat the Oven to 170 F. Cut the portobello mushroom Julienne style and place in a baking screen for about an hour.

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While the portabella is in the oven you can start the salsa. Steep both peppers in hot water for 20 minutes. In a blender, mix ketchup, peppers, half the portion of the onion and cilantro, garlic, water, vinegar 2 tbsp olive oil and salt and pepper to taste. Heat in medium high for 5 minutes. Set aside.

Place the pineapple in medium heat on a cast Iron Grill Pan; cook for 2 minutes on each side, turning once until lightly charred. Transfer the grilled fruit to a cutting board; once it is cool enough to handled, finely chop it. Set aside.

In a bowl mix the cotija cheese, lime, garlic and cilantro salt free seasoning and Chile Limon seasoning. Put the popcorn in a bowl and pour the melted butter and add the mix. Sprinkle cilantro on top.

In a large skillet heat the 4-tbsp. olive oil over medium high heat, add meat and cook for 12 minutes until fully cook. Salt to taste

Put 2 tbsp olive oil in a skillet over medium- high heat. When it's hot, use tongs to dip the tortillas in the oil one at a time until they are soft and pliable, about ten seconds.

                                                                                                                                                                                                                       
 

To Plate

Put meat over tortilla, add onion, cilantro, pineapple, salsa and mushrooms strings. Add lime to taste. Avocado is optional. Serve popcorn in a cup as a side

Serves 2 -3

Lulu Chapa

Recipes are unedited

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