Many thanks to Thomas of California Balsamic for sharing my recipe on Chef AJ’s “Tuesdays with Thomas” show.
You can view the recipe around the 13 minute mark of the video.
- 3 large portobello mushroom caps, sliced
- 1 tbsp smoked hickory balsamic
- 1 tsp garlic powder
- Juice of 1 lime
- 6 corn tortillas
- Cashew sour cream
- Diced mango
- Diced red onion
- Smoked paprika
- Fresh cilantro
- Diced tomato
- Diced bell pepper
- Fresh or pickled jalapeño slices
- Hot Sauce
Add the portobello, balsamic, garlic powder and lime juice to a large skillet & toss to combine. Cook over medium-high heat until mushrooms are soft and have reduced in size by about half, stirring occasionally.
While the mushrooms cook, toast tortillas over medium heat in a flat pan or skillet until they begin to brown; flip and repeat on the other side.
Assemble the carnitas by layering the ingredients in any order you choose. I like to spread a thin layer of sour cream on the tortilla followed by the smokey mushrooms and then the toppings.