This recipe is my vegan version of Barbacoa Tacos, made with pulled mushrooms!

I worked on this recipe (in my head) for about a month before actually attempting to make it, mostly trying to figure out what kind of mushrooms I wanted to use. I decided on portobello mushrooms because they are available in most stores, and it turned out to be a good choice, they turned out deliciously. I choose to season the mushrooms with a spicy chipotle pepper and broth based sauce which ultimately achieved the “Barbacoa” taste.

You might be wondering why the directions call for searing the mushrooms before pulling/shredding them… It makes it A LOT a easier to pull them apart. Because of the rubbery texture of raw mushrooms pieces fly and bounce all over the place if you try to shred them with forks while raw, and the mess isn’t fun to clean up. Trust me, taking the extra few minutes to sear them first is well worth it.

I hope you love these delicious Pulled Mushroom Barbacoa Tacos!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

4-5 Chipotle peppers in Adobo

1 Tablespoon Apple Cider Vinegar

2 Cloves Garlic, roughly chopped

1/4 Teaspoon Sea Salt

1 Teaspoon Cumin

1/2 Teaspoon Paprika

1/2 Cup Not-Beef Broth (or sub Vegetable Broth)

3 Large Portobello Mushrooms

1/2 Lime, juiced

1/2 Small White Onion, chopped

Fresh Cilantro

6-8 Corn Tortillas

Method:

Blend chipotle peppers, apple cider vinegar, garlic, salt, cumin, paprika, and broth in a high powered blender or food processor, until smooth, scrape down sides of blender/food processor with a rubber spatula as needed. Set aside.

Heat a large skillet over medium-high heat. Meanwhile wash mushrooms and pat dry. Lightly oil heated skillet using either a spray or a light drizzle of olive oil. Sear Mushrooms for 2 minutes each side.

Transfer mushrooms to a cutting board, using two forks shred mushrooms apart into small pieces. Return pulled mushrooms to the hot skillet. Cook for 5-8 minutes or until mushrooms are tender.

Lower Heat to medium- low. Add in Chipotle pepper sauce, stirring to combine. Let simmer until sauce is reduced, about 5 minutes. Remove from heat and add in lime juice.

Pile Pulled Mushroom Barbacoa on corn tortillas, top with chopped onion, fresh cilantro, and if desired extra lime juice.

Makes: 6-8 Tacos

Enjoy!