Mexican tortilla with oyster mushroom birria
Crispy Mexican tortillas with spicy oyster mushroom birria, guacamole and fresh toppings.
Golden-brown oyster mushrooms in Tex-Mex herbs and spice oil, served in crispy tortillas with broad bean guacamole, sweet and sour onion, corn, and crispy cilantro. A surprising plant-based alternative to the classic birria.
Preparation
Oyster mushroom birria
Fry the oyster mushrooms in olive oil until they are golden brown.
Then add the Tex Mex spices and fry briefly.
Then marinate the oyster mushrooms with the Spice Oil.
Sweet and sour onion
Peel the red onion and cut it into wedges.
Bring the sweet and sour to the boil and add lime juice and zest.
Pour the mixture hot over the red onion and let it sit for at least one night to allow it to soak in well.
Broad bean guacamole
Blanch the broad beans briefly and cool them in ice water.
Add the broad beans, crème fraîche and jalapeño and blend in a blender until smooth and homogeneous.
Season with 4 Seasons Pepper and Sea Salt.
Coriander crispy
Cook the sweet and sour sauce together with the coriander until all the liquid has evaporated.
Then add the hemp seeds, salt and malto and mix well.
Spread the mixture on a baking sheet and bake for 22 minutes at 140°C (300°F). Let it cool completely, then break it into large pieces.
Layout
Fry the tortilla at 160°C for 3 minutes.
Make sure the tortilla remains completely submerged and does not float on the surface.
Then spread the crispy tortilla with the broad bean guacamole.
Top with the oyster mushroom birria and then add corn, sweet and sour onion, crispy coriander, broad beans, black bean garlic sauce and jalapeño.
Brush the birria with the Spice Oil and garnish with coriander cress.
Ingredients
- Oesterzwam-birria
- 190 g oesterzwammen
- 50 g olijfolie
- 5 g Verstegen Tex Mex kruiden fijn zonder zout - pure
- 60 g Verstegen Spice Oil Smoked Paprika Jalapeño - pure
- Zoetzure ui
- 2 rode uien
- 1 limoen
- 200 ml zoetzuur
- Tuinbonen guacamole
- 1 kg tuinbonen
- 250 g crème fraîche
- 1 Jalapeño Verstegen Zeezout - pure
- Verstegen Peper 4 seizoen - pure
- Koriander-krokant
- 250 ml zoetzuur
- 50 g koriander
- 150 g hennepzaad
- 2 g Verstegen Zeezout - pure
- 10 g malto
- Garnering
- 20 g maïs
- 10 g tuinbonen
- 5 jalapeño (schijfjes)
- 30 g zwartebonen knoflooksaus
- 2 g koriandercress
- 30 g Verstegen Spice Oil Smoked Paprika Jalapeño - pure
- Opmaak (per persoon)
- 1 tortilla
- 100 g oesterzwambirria
- 20 g zoetzure ui
- 100 g tuinbonen guacamole
- 15 g koriander-krokant
