Mushroom Carnitas Tacos

Instructions

1. In a large, heavy-bottomed pot (Cast Iron/Dutch oven would be perfect), combine all of the mushroom carnitas ingredients, and add water to mostly cover the mushrooms.
2. Bring to a boil over medium-high heat, then reduce to a gentle boil until the mushrooms have softened and most of the liquid has been absorbed, about 30 minutes, stirring occasionally.
3. Test to see if the mushrooms can be pulled apart easily with two forks. If not, add additional water and continue to cook again until the mushrooms can be pulled and the liquid has reduced.
4. Pull the mushrooms and add them back to the pot. Drizzle with additional oil, as needed, and increase the heat to gently fry the edges of the mushrooms.
5. If you're having trouble getting your mushrooms to crisp, transfer them to a baking sheet and grill them until beginning to blacken.
6. Before serving, mix the mayo with adobo sauce, to taste.
7. Serve the mushroom carnitas inside of tortillas, with all of the toppings and a drizzle of chipotle mayo.