Hola amigos. This is a vegetarian and vegan friendly taco recipe which I have been enjoying a lot lately. I am using oyster mushrooms and tear them into small strips, like pulled chicken or pulled pork. I season the mushrooms and roast them in the oven until golden and crispy. When cooked, they get a bit chewy and crispy, and have this meat texture that works well for tacos.
The tortillas are homemade, but store-bought works good too. But making your own only takes a few minutes. If you do consider to make your own, make sure to get the flour which is nixtamalized or as they say in Spanish “nixtamalizada”. There are several brands on the market, like ‘Naturelo‘, ‘Maseca‘ or ‘Maza Real‘.
I bought a tortilla press when I visited Mérida, but you can also use a chopping board or rolling pin to shape the tortillas. I uploaded a YouTube tutorial where I show you how to make tortillas without a tortilla press. Check out the video at 1:57 to see how I made tortillas before owning a press.
Serve this recipe with your favourite hot sauce. You can find my homemade hot sauce recipe here!
Pulled Oyster Mushroom Tacos
Adjust servings here:
Equipment
- tortilla press or use a chopping board and/or rolling pin
- frying pan
- Oven tray
- baking paper
- Mixing bowl
Ingredients
PULLED OYSTER MUSHROOMS
- 400 g oyster mushrooms
- 4 tbsp olive oil
- 1 clove garlic grated
- 1 tsp smoked paprika powder
- 1 tsp cumin
- a bit salt to taste
TORTILLA
- 140 grams corn flour masa harina
- 250 ml lukewarm water
- a pinch salt
GUACAMOLE
- 2 avocado
- 1/2 red onion small
- 2 limes
- a bit coriander aka cilantro
- 1/2 tomato small
PICKLED RED ONIONS
- 2 red onions
- 2 tbsp boiled water
- 1 tbsp apple cider vinegar
- 1 lime
- 1 tsp thyme
- 3 bay leaves
- a bit pepper
- a bit salt
- 1 tsp honey (optional)
GARNISH
- coriander
- hot salsa
Instructions
PICKLED ONIONS
- Remove the outer layer of the red onions, then cut them in half and slice into thin half-moon slices.
- Add to a glass jar; boiled water, honey, thyme leaves and bay leaves.
- Add the sliced red onions to the jar, separate them slightly.
- Add the lime juice and vinegar. Close the jar with a lid.
- Shake the jar and keep in the fridge for at least 2 hours.
MARINATE OYSTER MUSHROOMS
- Pre-heat the oven to 175 C (350F).
- Clean the mushrooms by brushing off the dirt. Tear the mushrooms in small strips and add to a bowl.
- Use a mixing bowl, add olive oil, smoked paprika powder, cumin, salt and grated garlic. Mix with a fork, then add the mushrooms and toss to coat. Let the mushrooms marinate for 5-10 minutes.
- Line a oven tray with baking paper. Spread the marinated mushrooms over the tray. Add the mushroom to the oven for 25-30 minutes or until the edges turn dark brown.
GUACAMOLE
- Cut the avocado in halves, scoop out with a spoon and add to a bowl.
- Chop tomato, red onion and coriander and add to the bowl.
- Add pepper, salt, lime juice and mix it all with a masher or whisk. Make sure to leave some avocado chunks.
TORTILLA DOUGH
- Use a big mixing bowl, add the corn flour, lukewarm water and a pinch of salt. Mix with your hands and knead until the dough is smooth and forms a ball. The dough should be soft but not sticky. Similar to the consistency of play-dough.
- Shape the tortillas. Divide the dough into small balls, slightly smaller than the size of a lime. Flatten each ball using a tortilla press or a chopping board. Place the dough between two sheets of baking paper or plastic to prevent sticking. Once pressed, place the tortillas on a wooden board to avoid them sticking to your surface. Repeat until you have finished all the dough.
- Heat a frying pan over medium-high heat. Add the tortillas, without oil, and cook for about 30 seconds to 1 minute on each side until brown spots appear. Keep the cooked tortillas warm by wrapping them in a clean cloth.
ASSEMBLE TACOS
- Place a warm tortilla on a plate. Add guacamole by using a fork and spread it out. Add a the pulled mushroom strips, some pickled red onions and top with coriander and some of your favourite hot sauce.
Notes
Enjoy!
