Oyster Mushrooms & Pinkglow® Pineapple Tacos Al Pastor
Evelyn Cazares, a member of Melissa’s Food Service Sales Team, submitted this much healthier version of a favorite street dish of Mexico since the 1930s. The traditional Tacos Al Pastor is a mix of cultures as well as flavors. Lebanese immigrants, fleeing oppression in their own country, opened restaurants throughout Mexico, introducing the cooking of marinated lamb on a vertical spit that was stuffed in pita bread. In Mexico, the lamb was eventually replaced with pork marinated in a variety of spices and chilies popular in Mexican cuisine. The original pita bread morphed into Mexico’s iconic corn tortillas. At some point, pineapple was introduced and quickly became a standard ingredient. In the 1960s, the taco found its way into Mexico City and gained immense popularity as street vendors spread the culinary word, so to speak.
Before those on a meatless diet tune out, Evelyn’s recipe is for you! From Melissa’s refrigerated pantry, Oyster mushrooms replace the pork and can be shredded easily with just a fork. A quick net search proved that there are many versions of the original marinade, probably reflecting the favorite ingredient of each state in Mexico. Evelyn’s not-so-secret sauce incorporates both traditional ingredients and a few of her own choosing. The combination has a deeply rich and spicy flavor that really makes the dish special. She does retain the other major ingredient in the traditional taco – sort of. Pineapple and pork have been paired in many dishes. However, the fun Pinkglow® Pineapple Evelyn uses instead adds both a fresh sweetness to the taco as well as an unexpected splash of color to the presentation. The Pinkglow® tastes like a regular yellow pineapple but with just a bit more sweetness. Combined with Evelyn’s tasty sauce and “meat”, it just works!
“I’ve always loved mushrooms,” Evelyn recalled. “As a kid, while all children my age thought they were gross, I couldn’t get enough of them. Now, in my own kitchen, I try to incorporate them in as many recipes as possible. They’re a great source of protein, and most importantly, can be cooked in so many ways. This recipe was just another excuse to use my favorite ingredient!”
As a Food Service Sales Representative, Evelyn’s duties include building and developing business relationships with current and potential customers, educating them on seasonal produce, assisting with menu development, and inspiring creativity. She currently works with several restaurant accounts in Los Angeles as well as a few entertainment venues.
“The fun part of my role is that every day is different, bringing new challenges. One of my roles at Melissa’s is being aware of and navigating the harvest supplies that both unpredictable weather and the fluctuating tariff environment can cause. I work with a great team, both in the Food Service department and Melissa’s Procurement Team, to stay ahead of market changes. Menus cannot be changed as quickly as these conditions, so it is critical that we are accurate with our pricing for both our clients and Melissa’s.”
When Evelyn is not shmoozing with chefs and venue directors, she has a busy home life with a three-year-old son, Preston, as well as Canela, a 3-month-old Goldendoodle puppy. She says her relaxation comes in all things creative, enjoying DIY projects of any kind, as well as event design! Her biggest passions are undoubtedly occupation-related; cooking and, especially, “foodtography”! Not to mention pink pineapple tacos. Enjoy.
Oyster Mushrooms & Pinkglow® Pineapple Tacos Al Pastor
Ingredients
2 tablespoons olive oil
1/4 cup orange juice
2 each Garlic cloves, chopped
1/4 teaspoon ground cumin
1 tablespoon Red Hatch Chile Powder
1/4 teaspoon ground coriander
1/4 teaspoon salt
1 teaspoon ground smoked paprika
4 oz chipotle paste (jarred)
8 oz Pinkglow® pineapple, diced
4 oz Yellow onion, sliced
4 oz Cilantro
1 Package fresh Melissa’s Oyster Mushrooms
Preparation
To make the sauce: Purée olive oil, orange juice, garlic cloves, cumin, chile powder, coriander, salt, paprika & chipotle paste. Once puréed, stir in diced Pinkglow® pineapple, sliced onions and cilantro and set aside.
Shred the oyster mushrooms and season with salt and pepper.
Sauté in a neutral oil over medium flame; once they have developed a crust, flip over and allow the same on the other side.
Once crust and color have formed on both sides of the mushrooms, add the adobo sauce, occasionally stirring, allowing the sauce to thicken and fully coat the mushrooms. Season to taste.
Lay a line of the mushroom mixture on a corn tortilla, garnish with fresh or roasted diced Pinkglow® pineapple, a mix of cilantro, onion, and a squeeze of lime.
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