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Vegan Barbacoa Mushroom Tacos
5 from 36 votes

Vegan Barbacoa Mushroom Tacos

These Vegan Barbacoa Mushroom Tacos feature mushrooms simmered in a smoky, spicy sauce made with guajillo and chipotle chiles and aromatic spices. The mushrooms absorb the sauce’s deep flavors and tenderize during a slow cooking process. Served warm in tortillas with avocado-based toppings, these tacos offer a flavorful, plant-based alternative to traditional barbacoa.

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

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

    Cup of Yum
  1. Soak the guajillo chiles in hot water for 15 mins. Prep the rest of the ingredients.
  2. Heat oil in a skillet over medium heat. Add bay leaf, onions, garlic and pinch of salt and cook until translucent. 5 mins.
  3. Transfer half of the onion mixture to a blender.
  4. Add mushrooms to the remaining onion mixture in the skillet and a good pinch of salt and continue to cook over medium heat.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 176

% 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.