Mushroom Carnitas

There’s no denying that carnitas—the Mexican pork dish that’s braised until luxuriously tender—make a mean taco. But when you don’t eat meat, how can you get your fix? With Nadiya Hussain’s recipe for mushroom carnitas, from her new cookbook, Nadiya’s Everyday Baking. Portobello mushrooms offer a meaty texture and flavor (without any actual meat).

“This vegetarian take on Mexican carnitas is made with portobello mushrooms cooked with garlic and thyme and baked until crisp,” she explains. “Served in a toasted pita (instead of the traditional tortilla) and topped with a pickled beet mayo, these are so simple and need very little else.”

_{Reprinted with permission from Nadiya’s Everyday Baking: From Weeknight Dinners to Celebration Cakes, Let Your Oven Do the Work. Copyright © 2022 by Nadiya Hussain. Photographs copyright © 2022 by Chris Terry. Published by Clarkson Potter, an imprint of Penguin Random House.}