Oyster mushroom tacos ‘Cochinita pibil’-style
Cochinita pibil is a traditional dish from the Yucatán Peninsula in Mexico. It is usually made with pork marinated in achiote paste and citrus juice, then slowly cooked until tender and full of flavor. This version replaces the meat with oyster mushrooms, creating a delicious plant-based alternative that keeps the smoky, citrusy, and earthy flavors of the original dish. It is completely suitable for vegans and vegetarians, while still celebrating the essence of this iconic Mexican recipe.
Ingredients
- 3 cloves of garlic
- ½ dried ancho chili
- Juice of 2 limes
- 35 ml orange juice
- 30 g Achiote paste
- 1 tbsp fresh oregano (or dried)
- 1 tsp black pepper
- 1 onion, thin slices
- 4 tbsp olive oil
- 400 g oyster mushrooms, torn into 1 cm thin strips (you can put up to 800 g of mushrooms for this recipe).
- 8 corn tortillas
- Fresh cilantro, chopped
- 1-2 avocadoes
Pickled onions
- 1-2 red onions, thinly sliced
- Juice of 2–4 limes
Instructions
Prepare the marinade: Soak the dried ancho chili in warm water for 10 minutes until softened. In a blender, combine the chili, garlic cloves, lime juice, orange juice, achiote paste, oregano, garlic powder, black pepper, and a good pinch of salt. Blend until smooth.
Mix the mushrooms and the marinade in a large bowl.
Heat the oil in a large frying pan and sauté the onions until soft and lightly caramelized, about 20 minutes.
Make the pickled red onions by mixing them with lime juice and a pinch of salt. This you can store in the fridge if you have some left over.
Add the marinated mushrooms to the pan. Cook over medium heat for 15–20 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
Serve with corn tortillas, pickled red onions, avocado, a sprinkling of cilantro and some lime wedges.
Pickled red onions