Food, fun & more: Organizers talk Royal Oak Taco Fest

https://www.royaloaktacofest.com/ Nepantla Salsa Verde Shredded “Chicken” Tacos Recipe Serves: 8 Ingredients Chicken: 5 cups of Lions Mane Mushrooms (from Mushroom Hub) 3 cups of Jackfruit in Water or Brine 2 Tbsp Olive Oil Salsa Verde: 2 lbs. Mil Pero Tomatillos 4 Large Garlic Cloves 2-5 Chile Morita Half White Onion 1 Roma Tomato 3 Sprigs of fresh Epazote 1 tsp of Salt Half cup of Veggie Broth 24 Corn Tortillas Toppings: One bunch of Cilantro 1 White Onion Limes Preparation Salsa Verde: Peel and wash tomatillos, peel garlic, rough chop half an onion and . Finely chop epazote. Heat a pan and add a little oil. Place tomatillos, onion and tomato in pan with oil and grill until charred a bit. Then add chile morita for a slight toast. Lastly add epazote for just a second or two in high heat. Enough to get the aromatic going. Pull out blender and add everything to blender with 1 cup of veggie broth and salt. Pulse to mimic a molcajete consistency// pulse to a chunky consistency. Mix into cooked Lions Mane. Lions Mane: Rough chop and add to the food processor and pulse or chop or shred with two forks if you don’t have a food processor. Then, sear in pan with some oil, adobo seasoning or a crushed veggie bouillon. Cook until slightly browned and add the blended salsa verde. Let them cook together for 3 mins Tortillas: Add a little oil in a pan on high heat for a minute or less on each side. Toppings: Chop cilantro and onions and whatever toppings you’d like, such as pickled red onions, radishes, grilled veggies and squeeze lime on top.