Vegan Barbacoa Mushroom Tacos
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
176 kcal
-
Course
Main Course
-
Cuisine
Mexican, Vegan, gluten-free
Vegan Barbacoa Mushroom Tacos
Description
This recipe for Vegan Barbacoa Mushroom Tacos uses a blend of guajillo and chipotle chiles, onions, garlic, and spices like cumin, oregano, smoked paprika, cinnamon, and cloves to create an intensely flavored sauce. The mushrooms, sliced white or cremini varieties, cook in this sauce, absorbing the smoky, spicy notes while becoming tender over a 25 to 30-minute slow cooking period. The use of guajillo chiles imparts mild heat, balanced by chipotle’s smoky characteristics, with additional lime juice and apple cider vinegar adding brightness and slight acidity.
The resulting filling has a rich, layered flavor with a soft texture suitable for tacos. It's served over warm tortillas and topped with avocado salsa or other fresh toppings, introducing creaminess and freshness that complement the warm, spiced mushrooms.
Instructions include an option for cooking in an Instant Pot and for adding beans or lentils to create a more filling dish. Enhancements such as blending in tomato or tomato paste can add acidity and depth. The recipe highlights the importance of adjusting the heat to taste and removing seeds from chipotle peppers to control spiciness.
This versatile recipe provides a satisfying vegan taco filling that balances spice, smokiness, and acidity, making it suitable for casual meals or flavorful gatherings.
Ingredients
- 2 guajillo chiles large
- 1 tsp neutral cooking oil generic cooking oil
- 1 bay leaf
- 1 onion thinly sliced or chopped, large
- 7 cloves garlic finely chopped
- 2 chipotle chile in adobo sauce 1 for less heat
- 1 tsp cumin or a combination of cumin and coriander, ground
- 1/2 tsp oregano dried
- 1/2 tsp smoked hot paprika or 1 tsp chili powder blend
- 1/4 tsp ground cinnamon or a dash
- 1/8 tsp cloves or a pinch, ground
- 1/4 tsp salt or more
- 3/4 cup water or veggie broth
- 1 tsp apple cider vinegar
- 1 to 3 tsp lime juice to preference
- 1/4 tsp sugar or maple syrup, optional
- 8 oz mushroom white, cremini or a combination with others, sliced or chopped
Toppings:
- avocado salsa or onions, lime juice, pepper and salt
Instructions
- Soak the guajillo chiles in hot water for 15 mins. Prep the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add bay leaf, onions, garlic and pinch of salt and cook until translucent. 5 mins.
- Transfer half of the onion mixture to a blender.
- Add mushrooms to the remaining onion mixture in the skillet and a good pinch of salt and continue to cook over medium heat.
- Remove the stem and seed box from the soaking guajillo chile. Add the chile to the blender. ** Add the rest of the sauce ingredients, except vinegar and lime, to the blender and blend until smooth. Add this blended sauce the skillet.
- Cover and cook for 25 to 30 mins until mushrooms are tender. Stir once or twice in between. Add more water if the sauce thickens too much. Add in the vinegar and lime and cook for another 3 to 5 minutes. Taste adjust heat, salt and flavor. Add chili powder or smoked paprika for additional smokyness/flavor.
- Remove bay leaf. Serve over warm tortillas with avocado and chopped onion or salsa and baby greens of choice. Add a good dash of lime, freshly ground black pepper and salt and serve.
Notes
- Guajillo chiles deliver mild heat, while chipotle chiles add smoky, moderate heat; adjust spiciness by modifying amounts or using cayenne.
- Remove seeds from chipotle peppers before use to reduce the heat level.
- Instant Pot method: sauté steps 1-4, then blend sauce with less water, pressure cook 5 minutes and quick release after 10.
- Add cooked beans or lentils to the sauce and simmer uncovered for 15 minutes for a heartier dish; vegetables can also be added.
- For variation, blend in tomato or tomato paste to the barbacoa sauce.
- Serve tacos with spiced black beans, roasted vegetables, or as a bowl with crunchy greens for a complete meal.
- Nutritional info is based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 176kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 222mg | 9% |
| Potassium | 702mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
