Oyster mushrooms and portobello in a chile marinade for vegan barbacoa-style tacos.
About this recipe
Shredded oyster mushrooms and portobello in a smoky barbacoa marinade with guajillo, ancho and chipotle chiles. A spectacular vegan alternative that captures all the smoky, spiced flavors of traditional Mexican barbacoa.
History & Origin
Barbacoa is one of the most iconic dishes in Mexican cuisine, with roots stretching back to pre-Hispanic civilisations. Originally, barbacoa consisted of meats cooked slowly in a pit in the earth lined with maguey leaves — a cooking method that yielded incredibly tender, juicy meat infused with smoky, earthy flavors. The regions of Hidalgo and the State of Mexico are famous for their lamb barbacoa, while other parts of the country use different meats according to local tradition. Mushroom barbacoa emerged in response to the growing demand for plant-based alternatives that do not sacrifice the deep, satisfying flavors of Mexican gastronomy. Oyster mushrooms and portobello are perfect ingredients for this transformation: their fibrous texture when shredded remarkably mimics the texture of pulled meat, and their ability to absorb the flavors of the marinade makes them an ideal vehicle for the complex flavors of Mexican chiles. The marinade in this recipe combines three fundamental chiles of Mexican cuisine: guajillo, with its fruity notes and moderate heat; ancho, which contributes sweetness and depth; and chipotle, which adds the unmistakable smoky touch that characterises authentic barbacoa. The result is a vegan barbacoa taco that satisfies both committed vegans and curious meat-eaters alike. Served in corn tortillas with onion, cilantro and salsa verde, this mushroom barbacoa honors the culinary legacy of Mexico while adapting it for the contemporary world.
Estimated cost
$18.72
Total cost
$4.68
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
190
Calories
9g
Protein
28g
Carbohydrates
6g
Fat
5g
Fiber
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Rehydrate the guajillo and ancho chiles: remove the stalks, seeds and veins. Place in a bowl with boiling water and leave to soak for 15 minutes until soft.
💡 Place a plate on top to keep the chiles fully submerged.
- 2
In a blender, combine the rehydrated chiles with 1 cup of the soaking water, the chipotles in adobo, onion, garlic, cumin, oregano and cloves. Blend until completely smooth.
- 3
Pass the sauce through a fine sieve, pressing with a spoon. Reserve the strained marinade and discard the solids.
💡 Straining the marinade is key to achieving a silky, uniform texture.
- 4
Shred the oyster mushrooms by hand following their natural grain, forming long strips. Cut the portobello mushrooms into similar strips.
💡 Shredding by hand (rather than cutting) gives a texture more similar to pulled meat.
- 5
Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms, spreading them out well. Cook without stirring for 3-4 minutes until they brown. Stir and repeat.
💡 Not stirring the mushrooms at first allows them to caramelize and develop a more intense flavor.
- 6
Reduce the heat to medium. Pour the chile marinade over the browned mushrooms. Mix well so everything is coated in the sauce. Season with salt to taste.
- 7
Cook over medium-low heat for 20-25 minutes, stirring occasionally, until the marinade has reduced and the mushrooms are well infused with flavor.
💡 If the marinade dries out too much, add a splash of water or vegetable stock.
- 8
Serve the mushroom barbacoa in warm corn tortillas. Garnish with diced white onion, fresh cilantro, lime wedges and salsa verde to taste.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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