Mushroom “Carnitas” Tacos

In the flameproof insert of a slow cooker with a sautéing function, warm 2 Tbs. of the olive oil with the slow cooker set to “sauté.” Add half each of the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are lightly browned and starting to soften, about 5 minutes. Transfer to a bowl and repeat with the remaining mushrooms and garlic.

Return all of the mushrooms to the slow cooker and season to taste with salt. Add the cumin and chipotle chile and adobo sauce and cook, stirring occasionally, until the mushrooms are coated with the sauce, about 1 minute. Add the beer, orange juice, lime juice and bay leaf and bring to a simmer. Cook for 5 minutes, then set to slow-cook on high heat, cover and cook until most of the liquid is absorbed and the mushrooms are fork-tender, about 2 hours.

Meanwhile, make chipotle-lime mayo: In a small bowl, stir together the mayonnaise, adobo sauce and lime juice. Cover and refrigerate until ready to use.

Using a slotted spoon, transfer the mushrooms to a large bowl. Remove and discard the bay leaf. In a large sauté pan over high heat, warm the remaining 2 Tbs. olive oil. Working in two batches, add the mushrooms and cook, stirring occasionally, until crisp on the outside, about 5 minutes per batch, adding more oil to the pan between batches if needed.

To serve, pass the tortillas, mushroom “carnitas,” chipotle-lime mayo and toppings at the table and let diners assemble their own tacos. Serves 4 to 6.

Williams Sonoma Test Kitchen