📝 About This Recipe
This plant-based reimagining of the beloved Mexico City street food classic swaps traditional pork for meaty, umami-rich oyster mushrooms. Marinated in a vibrant adobo of smoky achiote, earthy guajillo chilies, and sweet pineapple juice, the mushrooms achieve a perfect char that mimics the traditional 'trompo' rotisserie. It’s a celebratory dish that proves you don't need meat to capture the soul of authentic Mexican flavors.
🥗 Ingredients
The Mushroom 'Meat'
- 1.5 lbs Oyster Mushrooms (shredded by hand into bite-sized strips)
- 2 thick slices Fresh Pineapple (cored and cut into small wedges)
- 3 tablespoons Neutral Oil (avocado or grapeseed oil for high-heat searing)
Al Pastor Adobo
- 3 pieces Guajillo Chilies (dried, stems and seeds removed)
- 2 tablespoons Achiote Paste (provides the signature deep red color and earthy flavor)
- 1/2 cup Pineapple Juice (unsweetened)
- 2 tablespoons Apple Cider Vinegar
- 3 cloves Garlic (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Salt (adjust to taste)
For Serving
- 12 pieces Corn Tortillas (small street taco size)
- 1/2 cup White Onion (finely diced)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 pieces Limes (cut into wedges)
- 1/2 cup Salsa Verde (for drizzling)
👨🍳 Instructions
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1
Begin by rehydrating the guajillo chilies. Place them in a bowl of boiling water for about 10-15 minutes until soft and pliable.
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2
In a high-speed blender, combine the softened chilies, achiote paste, pineapple juice, apple cider vinegar, garlic, oregano, cumin, and salt. Blend until completely smooth.
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3
Prepare the oyster mushrooms by wiping them clean with a damp cloth. Hand-shred them into long, thin strips to mimic the texture of sliced pork.
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4
Place the mushrooms in a large bowl and pour the adobo marinade over them. Toss gently to ensure every crevice is coated. Let them marinate for at least 20 minutes (or up to 2 hours in the fridge).
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5
Heat a large cast-iron skillet or heavy griddle over medium-high heat with 2 tablespoons of oil. It needs to be very hot to achieve a good sear.
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6
Add the pineapple wedges to the dry side of the skillet first. Grill for 2-3 minutes per side until charred and caramelized. Remove and set aside.
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7
In the same skillet, add the remaining oil and the marinated mushrooms. Work in batches if necessary to avoid crowding the pan, which causes steaming rather than searing.
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8
Cook the mushrooms undisturbed for 4-5 minutes to develop a dark, crispy crust. Flip and cook for another 3-4 minutes until the edges are slightly charred and the sauce has thickened into a glaze.
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9
While the mushrooms finish, warm your corn tortillas. You can do this directly over a gas flame for a few seconds or in a clean pan until soft and fragrant.
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10
Chop the charred pineapple into smaller bits and toss them back into the skillet with the mushrooms for the final 30 seconds to warm through.
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11
Assemble the tacos: Place a generous spoonful of the mushroom and pineapple mixture into each warm tortilla.
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12
Top with a sprinkle of diced white onion and fresh cilantro. Serve immediately with lime wedges and your favorite salsa on the side.
💡 Chef's Tips
Don't wash oyster mushrooms under running water; they act like sponges and won't crisp up in the pan. For the best texture, use a cast-iron skillet—it retains the high heat necessary for that 'trompo' style char. If you can't find oyster mushrooms, King Trumpet mushrooms sliced into thin rounds or shredded with a fork work beautifully. If the marinade is too thick to blend, add a tablespoon of water or more pineapple juice to get it moving. Always warm your tortillas! A cold corn tortilla will break and ruin the taco experience.
🍽️ Serving Suggestions
Pair with a cold Hibiscus (Jamaica) Iced Tea or a crisp Mexican Lager. Serve alongside a bowl of Frijoles de la Olla (pot-cooked beans) for a complete meal. A side of Mexican street corn (Elote) rubbed with chili and lime complements the smokiness. Provide a variety of salsas, including a spicy Salsa de Arbol for those who like extra heat. Finish the meal with light, cinnamon-dusted churros.