Made on the stove top with all the classic flavors of traditional Mexican carnitas, then quickly caramelized under the broiler flames in the orange gravy for just a couple of minutes until crisp at the edges.
Freshly squeezed orange juice and Chanterelle mushrooms that shred so beautifully you won’t believe it. You can forget the jackfruit at least for the cooler months when chanterelles are in season. Okay fine, you can use that canned jackfruit here instead if that’s all you have on hand.
Orange, garlic, chili, a little cumin and coriander powders for that authentic flavor you expect. Perfect in a brown rice bowl, mixed with fajitas, roasted potatoes or in street style tacos for Taco Tuesday.
Topped with a little salsa verde or a drizzle of chimichurri sauce, these vegan carnitas are so good I might even make them for Christmas dinner!
Why we love these vegan carnitas:
note worthy: Porcini, king oyster mushrooms and even shiitakes shred very nice as well, so feel free to adapt this recipe to whatever is in season and available in your region.
- 1.5 lb chanterelle mushrooms ( you can substitute with king oyster, shiitake or jack fruit )
- 1/2 yellow onion - diced
- 4 cloves garlic - minced
- 1 tbsp oregano - dried
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp ground coriander powder
- 1 orange - juiced
- 1/2 lime
- 1/2 tsp sea salt + more to taste
- 2-3 tbsp maple syrup or to taste
- 3 tsp extra virgin olive oil or water
- 1/4 cup cilantro leaves
- Scrub and rinse all the dirt from the mushrooms really well. Allow them to drain well in a colander afterwards but don’t worry about them being wet, it is ok!
- Use your hands and shred the chanterelles into thin strips lengthwise. They should come apart really naturally and easy.
- Heat up your largest skillet over medium low flame. Add a splash of water or a drizzle of the olive oil together with the diced onion and a pinch of sea salt. Saute until translucent.
- Add the shredded mushrooms to the skillet and toss to coat well. Cook together until wilted. Stir in the minced garlic, pepper flakes, oregano, cumin, chili, onion and garlic powders.
- Pour in the orange juice and bring everything to a gentle simmer. Cook for a few minutes until reduced by half. Taste and adjust seasonings with more sea salt.
- Meanwhile preheat your broiler.
- Transfer the mushroom carnitas with all the juices to a broiler proof roasting dish and spread in one layer. Drizzle with the maple syrup and broil for 3 to 5 minutes until they start to caramelize at the edges. Keep a close eye on them so they don’t burn.
- Serve with a squeeze of lime and sprinkled with the fresh cilantro.