El Pastor Mushroom Carnitas

  • Prep 5 mins
  • Total 27 mins
  • Medium
  • Serves 4

Vegan carnitas? Yes please! These Mushroom carnitas tacos are a great veggie dish to serve all your vegetarian and vegan friends.

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Step-by-step instruction without your screen going to sleep


  • 2 cups chicken or vegetable stock
  • 1 cup uncooked white rice
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher Salt


  • 4 ears fresh corn, husked
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Kosher Salt


  • 4 cups (16 ounces) cremini mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon smoked paprika


  • 1/2 white onion, roughly chopped
  • 1 can (8 ounces) diced pineapple in juice
  • 2 to 3 chipotle peppers in adobo sauce
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher Salt


  • 6-inch corn tortillas, charred or warm
  • Shredded cabbage
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • Step 1

    Place all Level 1 ingredients in the pot and stir until fully combined.

  • Step 2

    Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position. Place the corn on top and season it with salt and pepper.

  • Step 3

    Place all Level 3 ingredients in a large bowl and toss until fully combined.

  • Step 4

    Slide the Deluxe Layer through the lower layer’s handles and cover with aluminum foil. Place the mushrooms on the aluminum foil.

  • Step 5

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then the timer will start counting down). For best results, stir the mushrooms halfway through the cook time.

  • Step 6

    While the ingredients in the unit cook, prepare the pineapple chipotle sauce. In a blender or food processor, combine all sauce ingredients and blend until smooth, about 30 seconds.

  • Step 7

    When cooking is complete, carefully remove the entire rack with the mushrooms and corn.

  • Step 8

    To serve, spoon the rice, mushrooms, and cabbage onto a charred or warm tortilla and top with the prepared pineapple chipotle sauce. Serve with corn and extra rice on the side. Top everything with fresh cilantro and lime wedges.