Swap the Pork for Mushroom in These Vegan Al Pastor Tacos

Mushroom trompo
February 3, 2025

Tacos al pastor are a beloved classic, but this mushroom al pastor version gives the dish a plant-based spin without sacrificing flavor. Shiitake and oyster mushrooms are marinated in a smoky, tangy blend of guajillo and ancho chiles, achiote paste, garlic, and spices. The mushrooms are then grilled or roasted until beautifully charred, adding a rich depth of flavor. Served on warm tortillas with fresh cilantro, onion, salsa, pineapple and a squeeze of lime, these tacos are a delicious, easy-to-make option for anyone craving a meatless taco with bold, savory taste.

La Familia Masa Harina Bundle
Mushroom Al Pastor Tacos

Mushroom Al Pastor Tacos

Masienda Team

Ingredients

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    • 3 dried guajillo chiles, stemmed and seeded

    • 2 dried ancho chiles, stemmed and seeded

    • 2 tbsp achiote paste

    • 1 tsp dried oregano

    • 3 garlic cloves, peeled

    • 1/2 medium onion

    • 1 whole clove or a pinch of ground cloves

    • 1/2 tsp allspice

    • 1/2 tsp ground cumin

    • 3/4 cup white vinegar

    • 1 ½ lbs shiitake and oyster mushrooms, cleaned

    • Fresh pineapple slices or chunks (optional)

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    • Corn tortillas

    • Minced cilantro

    • Small diced onion

    • Lime wedges

    • Salsa

    Directions

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      1. Toast the guajillo and ancho chiles on a comal or dry skillet over medium heat for 1-2 minutes until fragrant.

      2. Soak the chiles in warm water for 10-15 minutes, then drain.

      3. Blend the chiles with achiote paste, oregano, garlic, onion, clove, allspice, cumin, and white vinegar until smooth. If the mixture is too thick, add water and adjust seasoning with salt as needed.

      4. Toss the whole mushrooms in the marinade, ensuring they are well-coated.

      5. Marinate the mushrooms for at least 20 minutes or up to overnight in the fridge.

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      1. Thread the marinated mushrooms onto skewers. If using pineapple, alternate pieces of pineapple and mushroom on the skewers.

      2. When you are ready to cook, prepare a charcoal grill or gas grill for high heat. Clean and oil the grates. Grill the mushrooms over the hottest part of the grill for about 20 minutes, turning occasionally until the exterior is charred, then moving to a cooler part of the grill to cook through. (Alternatively, if you do not have grill access, preheat your oven to 425°F. Place a cast iron pan in the oven and rest the skewers between the edges of the pan, or place them on a roasting rack. Roast for 30 minutes, turning occasionally.)

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      1. Remove the mushrooms from the grill or oven and compress them on the skewers to make slicing easier. Holding the skewer so it stands up, thinly slice the mushrooms from the top of the skewer to the bottom.

      2. Heat your tortillas and place in a tortilla warmer or clean kitchen towel to steam.

      3. Place the sliced mushrooms on your tortillas. Top with cilantro, diced onion, salsa, lime, and fresh pineapple (if not grilled).

      1 comment

      MATT T |

      Alternately you can layer all (after marinating) in foil lined loaf pan, roast, chill then slice and re fry. Top with any remaining marinade at end of frying to sauce it up!

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