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Vegan Mushroom Barbacoa Tacos

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Description

Spicy vegan tacos with king oyster mushroom barbacoa, pepita cream, avocado puree, and chunky tomato and lime salsa.
Serves 4-6.  

Ingredients

Scale

Barbacoa Marinade

  • 1/2 white onion, chopped
  • 1/2 roma tomato
  • 2 tablespoons olive oil
  • 2 tablespoons rosé wine vinegar
  • 2 teaspoons garlic powder
  • 1 tablespoon lime juice
  • 1/2 tablespoon red pepper flakes
  • 2 teaspoons cumin powder
  • 1 teaspoon fresh oregano leaves
  • 1/4 teaspoon black pepper

Roasted Chayote Squash

  • 2 chayote squash, peeled, halved lengthwise, pitted, diced
  • olive oil and sea salt to taste

King Oyster Barbacoa

  • 1 lb king oyster mushrooms
  • barbacoa marinade (above)
  • 1 tablespoon olive oil
  • sea salt to taste

Pepita Cream

  • 1/2 cup raw pepitas (pumpkin seeds), soaked
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1 teaspoon sea salt, more to taste

Guacamole Purée

  • 2 small avocados
  • 1/2 jalapeño, seeded, chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • zest of 1 lime
  • a squeeze of lemon or lime juice (to preserve color)

Salsa

  • 1/2 pint cherry tomatoes, quartered
  • 1 lime, supremed 
  • 2 scallions, sliced
  • cilantro
  • sea salt to taste

Assembly

  • corn tortilla
  • radish, sliced (for garnish)
  • cilantro (for garnish)

Instructions

Barbacoa Marinade

  1. Blend all ingredients in a blender until smooth (easy!)

Roasted Chayote Squash

  1. Preheat over to 400 degrees Fahrenheit.
  2. Drizzle the peeled, diced, and pitted chayote with oilive oil and sea salt.
  3. Bake for 20-25 minutes.

King Oyster Barbacoa

  1. Pull king oyster mushrooms apart into strips.
  2. Marinate mushroom strips in the barbacoa marinade for 30 minutes (or more!).
  3. Heat oil in a pan over medium-high heat.  Add the marinated mushrooms and cook through for about 3-4 minutes.

Pepita Cream

  1. Soak pepitas for at least an hour (the long the better).
  2. Blend soaked pepitas with lime juice and water. 
  3. Salt to taste.  Start with 1-2 teaspoons.  I found that closer to 3 teaspoons was perfect. 

Guacamole Purée

  1. Blend all ingredients until completed smooth.

Salsa

  1. Mix all ingredients and season with salt to taste.
  2. You can go for a chunky salsa, or dice the tomato and lime into smaller pieces for a finer texture.
  3. Or! You can always go ahead and blend all of the ingredients together if you’re anti-chunky salsa.

Assembly

  1. Heat a pan over medium heat (don’t add oil!).  
  2. Put one tortilla at time – unless you have a large pan that can hold more than one without overlapping – on the pan and allow it to develop some brown spots.  If you’re like me, you may even let it hang until it’s got a nice char on it.
  3. Plate the tacos with the oyster mushroom barbacoa as the based, then the roasted chayote, a dollop of pepita cream and guacamole purée. 
  4. Finish with a bit of the salsa, a few slices of radish, and cilantro.

Find it online: https://www.wholesomm.com/vegan-mushroom-barbacoa-tacos/