Spicy Guajillo Mushroom Tacos
Spicy Guajillo Mushroom Tacos (vegan, gluten-free, corn-free)
These are not your average vegan tacos. The secret to these flavor-packed tacos lies in the broth. Guajillo peppers are slightly sweet and add depth of flavor to the broth, and chiles de arbol add the heat. These peppers are very common in Mexican cooking and can be found at most grocery stores with a Mexican foods section. I based this recipe off of this blog post from -. Let me explain what I changed.
Ingredients
Ingredients
- 1 lb any type of mushrooms shredded/thinly sliced | I used white mushrooms; if you can find mushrooms that are precleaned it will save you time prepping
- 2 Tablespoons olive oil
- 1 medium white onion halved and thinly sliced
- 1 teaspoons coconut aminos
Broth Ingredients
- 4 large guajillos
- 4 whole chiles de arbol or more for extra heat
- 2 small roma tomatoes
- ½ medium white onion cut into 4 pieces
- 4 large garlic cloves
- 1 whole bay leaf crushed
- ¼ teaspoon Mexican dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- 1 teaspoon ground cumin seed
- â…› teaspoon ground clove
- ½ teaspoon ground cinnamon
- 2 teaspoons coconut aminos
- 2 cups vegetable broth
Tortillas
- almond flour tortillas
Toppings
- almond sour cream
- guacamole
- pico
Instructions
- The first thing you want to do when making these tacos is to soak the almonds for the sour cream overnight. From start to finish, including making the toppings and tortillas, this recipe takes me about 2 hours to make. I recommend prepping some of the items the night before. You could make the guac and the pico, the tortillas (I like them hot off the griddle, but they do reheat nicely so you could have these made), the mushrooms could be presliced/shredded, or you could even make the broth to really save time the day of cooking.
- Go to this website – and follow the steps for the Vegan Birria Instructions; be sure to swap out the ingredients for the ones I have typed in bold above. While the mushrooms are simmering, you can make the toppings and tortillas. The recipe says to simmer for 15 minutes, but I let it simmer the whole time while I was making the rest of the tacos. The recipe continues to Quesabirria Taco Instructions, but for my version I omitted this step.
- For the almond flour tortillas, I’ve found they turn out best on a pancake griddle. You can also make several at a time this way. If you don’t have a griddle, you can use a non-stick pan. Be sure to let the mixture sit for a minute to thicken before cooking.
- Now that your tortillas, toppings, and mushrooms filling are ready, you can assemble the tacos and enjoy!
