Al Pastor Veggie Tacos

These al pastor inspired tacos pack so much flavour! A deliciously vegetarian version is full of interesting textures, moreish flavours and beautiful spring colours. We also tell you how to quickly prepare vegetarian refried beans and a couple of delicious salsas that you can use all the time. 


Serves 8 Tacos

Al Pastor Tacos

-8 Corn tortillas 

-250g Mushrooms sliced. We used a mix of different mushrooms for interesting textures.

-2 Chipotles in Adobo La Costeña plus 1 Tbsp of the adobo 

-1 Tbsp White vinegar

-1 Garlic clove

-1 Tbsp Golden syrup or brown sugar

-1 Heaped Tbsp Al Pastor Seasoning 

-1 tsp Oregano

-1 Pinch of sea salt

-5 Tbsp Olive oil

1 Blend the chipotles and adobo, white vinegar, garlic clove, syrup, Al Pastor Seasoning, oregano, salt and 4 Tbsp of the olive oil to obtain a thick paste. 

2 Heat a grill pan on medium-high and add the remaining olive oil and fry the adobo paste for a few minutes. Add the sliced mushrooms and let them fry in the adobo until they caramelize for approximately 15 to 20 minutes. 

Refried Beans

-1 Can of Black Beans Whole from La Costeña 

-3 Tbsp White onion diced

-Sea salt

-2 Tbsp Olive oil

1 Drain the black beans and reserve some of the liquid.

2 In a medium pot on medium-high heat add the olive oil and fry the onions until translucent. 

3 Add the drained beans to the pot and fry for 5 minutes. Mash the beans and keep cooking until they are smooth. Add a little of the reserved liquid to adjust the texture to your liking.

4 Our beans from La Costeña are already seasoned so we recommend checking for extra seasoning at the end. 

Gooseberry Salsa

-6 Gooseberries quartered

-½ Avocado diced

-½ Fresh jalapeño

-2 Tbsp Red onion diced

-½ Lemon juiced

-Sea salt & black pepper to taste

1 Mix all the ingredients in a bowl and season with salt and pepper

Salsa Verde

-5 Tomatillos from La Costeña 

-¼ White onion

-1 Garlic clove

-4 Tbsp Fresh coriander roughly chopped

-½ Fresh jalapeño

-Sea salt 

-1 Tbsp Olive oil

1 In a frying pan on medium-high heat, add the oil and fry the onion, garlic and jalapeño turning them often and being careful of not burning the garlic. Once they are nicely charred, blend them with the tomatillos, coriander and add a pinch of sea salt.

2 Return the salsa to the frying pan and cook for 5 minutes. Adjust seasoning.




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