MEXICAN “Al Pastor” STREET TACOS

by | Jan 5, 2025 | All Recipes, Meat Substitutes

Mexican Street Style Tacos bring the vibrant, bold flavors of Mexico right to your plate! With soft, warm tortillas filled with seasoned, grilled ingredients and topped with fresh cilantro, onion, and a squeeze of lime, these tacos are the perfect combination of savory, tangy, and fresh – just like the ones you’d find at any taco stand!

Tacos:

  • 8 mini corn tortillas (or flour)
  • 1/2 cup white onion diced small
  • 1 bunch of fresh cilantro minced
  • 1 lb oyster mushroom cluster
  • salsa verde sauce (optional)
  • 1-2 fresh limes (squeezing on top)
  • olive oil to saute mushrooms

Mushroom Seasoning: (Makes about 1/2 cup seasoning)

  • 3 TBSP garlic powder
  • 1 TBSP chili powder
  • 3 TBSP dried mexican oregano
  • 2 TBSP onion powder
  • 1 TBSP cumin
  • 1 TBSP smoked paprika
  • 3 TBSP sea salt

Al Pastor Marinade:

  • 2 guajillo chillis, toasted (see notes)
  • 2 pasilla chillis, toasted
  • 3 chile de arbol, toasted
  • 2 dried cascabel chillis, toasted
  • 1 onion, peeled
  • 4 cloves garlic
  • 2 tsp cumin
  • 2 TBSP tomato puree
  • 3 TBSP achiote paste
  • 2 TBSP dried oregano
  • 1/4 cup apple cider vinegar
  • 1 TBSP sea salt
  • 1 TBSP miso paste
  • 1 tsp coriander
  • 2 TBSP chipotle paste
  • 1 1/2 cup fresh pineapple, cubed
  • 1/2 cup olive oil

DIRECTIONS:

Prepare the Al Pastor Marinade:

  • Remove the stems and seeds from the chiles (to reduce heat level, if desired)
  • In a dry skillet over medium heat, toast the guajillo, pasilla, chile de arbol, and cascabel chiles until fragrant, about 2-3 minutes. Be careful not to burn them.
  • Once toasted, and place them in a blender.
  • Add the peeled onion, garlic, cumin, tomato puree, achiote paste, oregano, apple cider vinegar, sea salt, miso paste, coriander, chipotle paste, pineapple, and olive oil to the blender.
  • Blend everything together until smooth to create the marinade.

Prepare the Oyster Mushrooms:

  • Clean and tear the oyster mushrooms into large “steak-like” pieces.
  • Sprinkle the mushrooms with the mushroom seasoning (garlic powder, chili powder, Mexican oregano, onion powder, cumin, smoked paprika, and sea salt).

Cook the Mushrooms:

  • Heat a cast iron pan over medium-high heat and add oil.
  • Add the seasoned oyster mushrooms to the pan, pressing them firmly with a spatula or another cast iron skillet to allow them to cook evenly and get crispy on the edges.
  • Cook for about 4-5 minutes per side, until golden brown and crispy.

Marinate the Mushrooms:

  • Once the mushrooms are cooked, transfer them to a bowl and pour the al pastor marinade over them. Toss to coat evenly.
  • Let the mushrooms marinate for at least 20-30 minutes (or longer if possible).

Grill the Mushrooms:

  • Preheat your grill to medium-high heat.
  • Grill the marinated mushrooms for about 10 minutes, flipping halfway through, to impart smoky BBQ flavors. Its okay to cook them well done as it will give them a char flavor profile.
  • Once done cooking, slice into strips to put in taco shells.

Assemble the Tacos:

  • Warm your tortillas in a pan or on the grill for about 30 seconds per side.
  • Add the grilled oyster mushrooms to each tortilla and top with diced onion, cilantro, and a squeeze of lime juice. Optional: Add salsa verde, vegan cheese, guacamole etc
  • Serve the tacos with extra lime wedges on the side.

Notes:

  • Toasting the Chiles: Toasting the dried chiles helps release their natural oils and flavors, which enhances the depth of flavor in the marinade. It also gives the sauce a smoky and slightly spicy character that’s key to an authentic al pastor taste.
  • De-seeding the Chiles: Removing the seeds from the chiles is an important step if you want to reduce the heat level of the marinade. The seeds can make the sauce much spicier, so if you prefer a milder flavor, de-seed the chiles before blending.
  • Pan Searing: Pressing the mushrooms down in the pan helps them get golden and crispy, which mimics the texture of grilled or pan-seared meat. The mushrooms will also release some moisture, which you want to cook off to achieve that caramelized, steak-like texture.
  • Marinating: Allowing the mushrooms to marinate in the al pastor sauce gives them time to absorb all the flavors and enhances the overall taste of the dish. Longer marination means deeper flavor!