Mushrooms are a very versatile ingredient that can be used to replace most meats to make a vegetarian and vegan option for many traditional dishes.
This is no exception with the guajillo salsa typically used to cook many types of meat. I particularly like chunky beef offcuts using this guajillo salsa.
For this recipe, I have used portobello mushrooms because I find them fleshier and stronger in flavour. However, any mushroom would do as a substitute.
Guajillo Mushroom Tacos
- 1 kg Portobello mushrooms
- 100 g Guajillo chillies whole & dry
- 3 Garlic cloves
- ½ Red onion substitute with brown onion
- 250 g Tomatoes
- 5 tbsp Vegetable oil
- Salt and pepper to taste
- Coriander for garnish
- Using the tip of the knife, slit each chilli lengthwise. Remove the seeds and membranes, cut off the stem.
- Soak the chillies warm water until covered for at least 10 minutes.
- Place the chillies in the blender, without the water, and add the tomatoes, garlic and onion. Blend until you achieve a runny and smooth consistency, add water from soaked chillies if needed.
- In a large saucepan, add the vegetable oil and bring to medium heat. Add the blender mixture and cook for 5 minutes adding salt and pepper as needed.
- Lastly, cut the mushrooms in 2-3 cm slices and add to the saucepan. Reduce the heat to low and cook for 20 minutes.
- Warm up your tortillas and fill them up with the mushroom filling.