PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
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Farrouk Khan
[email protected]I thought the tacos were a bit dry. I would have liked them more if they had been served with a sauce.
Asam Khan but
[email protected]These tacos were delicious! I will definitely be making them again.
Youssef Gaming
[email protected]I'm not a big fan of mushrooms, but these tacos were surprisingly good. The salsa guajillo added a lot of flavor.
haseeb Tariq
[email protected]These tacos were a great way to use up some leftover mushrooms. They were quick and easy to make, and they were really tasty.
Imran Olivier
[email protected]Overall, I thought the recipe was well-written and easy to follow. I would definitely recommend it to anyone looking for a delicious and easy vegan taco recipe.
Yara Elsayed
[email protected]The tacos were great, but I think they would have been even better if I had grilled the mushrooms instead of pan-frying them.
bibbie deez
[email protected]I thought the recipe was a bit too complicated. I think it would have been easier if there were fewer steps.
Shanice Gerald
[email protected]The tacos were good, but the salsa guajillo was a bit too spicy for me. I think I would have liked it better if it had been milder.
Mahedi Sumon
[email protected]These tacos were a bit bland for my taste. I think I would have liked them more if I had added some additional spices.
Laghari King
[email protected]I followed the recipe exactly, and the tacos were delicious! The mushrooms were perfectly cooked and the salsa guajillo was amazing. I will definitely be making these again.
Bob Campbell
[email protected]These tacos were easy to make and turned out great! I used a store-bought salsa guajillo, and it worked just fine. The tacos were flavorful and filling.
Lilian Spencer
[email protected]I'm not a vegan, but I really enjoyed these tacos. The mushrooms were surprisingly meaty, and the salsa guajillo was delicious. I would definitely make these again, even if I wasn't trying to eat less meat.
Farouk Umar
[email protected]I love the idea of using mushrooms in tacos! This recipe is a great way to get your daily dose of vegetables. The salsa guajillo is also a nice touch. It adds a bit of heat and smokiness to the tacos.
Jone Kidane
[email protected]The recipe was easy to follow, and the tacos turned out great. The mushrooms were tender and flavorful, and the salsa guajillo was a perfect complement. I would definitely recommend this recipe to anyone looking for a delicious and easy vegan taco re
bipulkanu Joy
[email protected]These pulled mushroom tacos were a huge hit at my last Taco Tuesday party! The mushrooms had a fantastic texture, and the salsa guajillo added a delicious smoky flavor. I'll definitely be making these again.