Ingredients:
Chickpea & Mushroom Carnitas Tacos
2/3 cupextra-virgin olive oil, divided
2 (15 ounce) cans chickpeas, rinsed, drained, and patted very dry
Kosher salt and freshly ground pepper, to taste
2 poundsmixed 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 ounceschiles 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 cupapple cider vinegar
1/3 cupfreshly squeezed orange juice (from about 1 large orange)
6 tablespoonsraw or demerara sugar
1 1/2 teaspoonskosher salt
1 teaspoonwhole black peppercorns
1 teaspoondried oregano, preferably Mexican
2 whole cloves
1 wide strip orange zest
Directions:
Heat 6 tablespoons oil in a large heavy skillet over high heat. Add chickpeas to skillet and fry, stirring frequently, until golden and crispy, 15 to 20 minutes. Using a slotted spoon, transfer chickpeas to a paper towel lined large bowl to drain; season generously with salt and pepper. Remove paper towels and discard; Set drained chickpeas aside.
In the same skillet, reduce heat to medium-high and cook half of mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a bowl with chickpeas. Repeat with 3 tablespoons oil, remaining mushrooms, and salt and pepper.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high and cook white parts of scallion and garlic. Season with salt and pepper and toss occasionally, until just beginning to brown, about 3 minutes. Transfer to bowl with chickpeas and mushrooms and toss to combine.
Serve carnitas with tortillas, reserved scallion greens, parsley, limes, avocado, guajillo jam, and cabbage.
Make the guajillo jam: Add chiles guajillos, chiles cascabeles, onion, garlic, vinegar, orange juice, sugar, salt, peppercorn, oregano, and cloves to the jar of a blender and puree until smooth. Transfer chile puree and 1 cup water to a medium saucepan and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50 to 60 minutes. Add orange zest and let cool; orange flavor will permeate as it sits.
Jam can be made 1 week ahead. Cover and chill in the refrigerator until ready to serve.