You Won’t Believe They’re Vegan Carnitas Tacos | Sweet Heat with Rick Martinez | Food52

Join Food52’s Resident Sugar Man Rick Martinez work out and work up an appetite as he makes the best vegan carnitas. This taco boasts a ton of flavors and a melody of textures from the crispy garbanzos, meaty mushrooms, and sweet and spicy Guajillos jam. GET THE RECIPE ►► https://f52.co/3flvaPG

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:09 The core ingredients
00:02:01 Let's warm up
00:02:47 Veg prep reps
00:03:50 Pumping cast iron
00:05:13 The cool down

PREP TIME: 20 minutes
COOK TIME: 2 hours
SERVES: 4 to 6

INGREDIENTS

Chickpea & Mushroom Carnitas Tacos
2/3 cup extra-virgin olive oil, divided
2 (15 ounce) cans chickpeas, rinsed, drained, and patted very dry
Kosher salt and freshly ground pepper, to taste
2 pounds mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed and torn into bite-sized pieces
4 large scallions or spring onions, white and green parts separated, thinly sliced
4 garlic cloves, thinly sliced
Charred corn tortillas, lime wedges, sliced avocado, chopped parsley, and shredded red cabbage (for serving)

Guajillo Jam
4 ounces chiles guajillos, stemmed and seeded
2 chiles cascabel or chiles de árbol, stemmed and seeded
1/2 white onion, finely chopped
2 garlic cloves
1/2 cup apple cider vinegar
1/3 cup freshly squeezed orange juice (from about 1 large orange)
6 tablespoons raw or demerara sugar
1 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon dried oregano, preferably Mexican
2 whole cloves
1 wide strip orange zest

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