8 Tortillas, or to taste (you can use Nopalia Tortillas or any Corn Soft Tortillas)
500 grms Oyster Mushrooms
5-6 Chile Guajillos (wash them & remove the seeds)
1 Small Onion
2 pepper grains & 1 clove grain
1 Garlic Clove, or to taste
25 grms of Achiote
100ml of Orange Juice
4 tablespoons Olive oil, or to taste
2 tablespoons of White Vinegar
1 Avocado, to taste (for the tacos)
Green leaves to Garnish tacos (parsley or another)
Salt & pepper to taste
Mix mushrooms & olive oil in a bowl and set aside.
Heat up a pan and once it's hot, add the mushroom mix.
Add salt as you see fit, every palate is different.
Let mushrooms cook at a medium/high temperature
for approximately 10-15 minutes.
In the meantime add all the rest of the ingredients into the mixer and blend until the mixture is smooth & homogeneous.
Add mixture to where the mushrooms were being cooked and let the mushrooms cook until the liquid has evaporated and integrated into the mushrooms. Finally season as you see fit by adding salt & pepper.
Serve the Oyster Mushroom mix on top of the soft corn tortillas
& garnish with avocado & greens.