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5 from 12 votes

Vegan Barbacoa Mushroom Tacos

Vegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the sauce with beans, lentils or other shredded vegetables for variation. 1 Pot Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe Makes 6 to 7 tacos
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Tacos
Cuisine: Gluten-free, Mexican, Vegan
Keyword: barbacoa sauce, barbacoa tacos, mexican barbacoa, vegan barbacoa
Servings: 3
Author: Vegan Richa

Ingredients

  • 2 large guajillo chiles
  • 1 tsp oil
  • 1 bay leaf
  • 1 large onion thinly sliced or chopped
  • 7 cloves of garlic finely chopped
  • 2 chipotle chile in adobo sauce 1 for less heat
  • 1 tsp ground cumin , or a combination of cumin and coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked hot paprika or 1 tsp chili powder blend
  • 1/4 tsp ground cinnamon or a dash
  • 1/8 tsp ground cloves or a pinch
  • 1/4 tsp or more salt
  • 3/4 cup water or veggie broth
  • 1 tsp apple cider vinegar
  • 1 to 3 tsp lime juice to preference
  • 1/4 tsp sugar or maple - optional
  • 8 oz sliced or chopped mushrooms white, cremini or a combination with others

Toppings:

  • Avocado salsa or onions, lime juice, pepper and salt
US Customary - Metric

Instructions

  • Soak the guajillo chiles in hot water for 15 mins. Prep the rest of the ingredients.
  • Heat oil in a skillet over medium heat. Add bay leaf, onions, garlic and pinch of salt and cook until translucent. 5 mins.
  • Transfer half of the onion mixture to a blender.
  • Add mushrooms to the remaining onion mixture in the skillet and a good pinch of salt and continue to cook over medium heat.
  • Remove the stem and seed box from the soaking guajillo chile. Add the chile to the blender. ** Add the rest of the sauce ingredients, except vinegar and lime, to the blender and blend until smooth. Add this blended sauce the skillet.
  • Cover and cook for 25 to 30 mins until mushrooms are tender. Stir once or twice in between. Add more water if the sauce thickens too much. Add in the vinegar and lime and cook for another 3 to 5 minutes. Taste adjust heat, salt and flavor. Add chili powder or smoked paprika for additional smokyness/flavor.
  • Remove bay leaf. Serve over warm tortillas with avocado and chopped onion or salsa and baby greens of choice. Add a good dash of lime, freshly ground black pepper and salt and serve.

Notes

** Guajillo Chiles are very mild, whereas chipotle chilies can be moderate to hot. Taste and adjust the heat by adding cayenne or hot paprika for hotter. Remove seeds from the chipotle peppers before using to reduce heat.
 
To make this in Instant Pot: Follow steps 1 to 4 in saute mode. Then add the blended sauce (blend with 1/4 to 1/3 cup water instead of 3/4 cup). Pressure Cook for 5 minutes manual, then quick release after 10 minutes.
 
To make this with beans or lentils, Simmer the cooked beans or lentils in the sauce, uncovered for 15 mins. Then serve. You can also add some small chopped vegetables with the beans to the sauce.
 
For variation: Blend a tomato or 1 tbsp tomato paste with the barbacoa sauce.
Serve the barbacoa mushrooms with spiced black beans in each taco to make a filling meal.
Or make a Bowl meal with the beans, roasted veggies such as peppers and onion, and crunchy greens.
Nutritional values based on one serving

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 702mg | Fiber: 6g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 14.4mg | Calcium: 35mg | Iron: 1.7mg