Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.
Make Pineapple Pico
Mix all pineapple pico de gallo ingredients in a bowl. Stir and set aside.
Make Al Pastor Sauce
In a small sauce pot, place the guajillos, garlic cloves, bay leaves, water, salt, pineapple juice, achiote powder, cumin, ground cloves, and cayenne. Bring mixture to a boil over medium heat. Once boiling, lower the heat and let simmer for 15 minutes.
Remove bay leaves and pour liquid into a blender, blend until smooth. Strain liquid through a fine mesh strainer, and return to the small sauce pot.
Bring to a simmer over low heat. Melt in 1 tablespoon of butter and let sauce reduce and thicken for 3-5 minutes.
Make Mushrooms “Al Pastor”
Heat 1 tablespoon of vegetable oil in a skillet over medium high heat. Once oil is hot, add mushrooms and cook until crisp with golden brown edges. (Resist the urge to stir too often, as this can slow down the crisping process.)
Ladle a few spoonfuls of al pastor sauce into the pan and toss to coat the mushrooms.
Bring it All Together
Warm corn tortillas in a pan, directly over the flame, or for a few seconds in the microwave. (Keep warmed tortillas wrapped in a clean, kitchen towel so that they continue to steam until you are ready to serve.)
Spoon al pastor mushrooms onto tortillas and top with pineapple pico de gallo.
Finish with some fresh cilantro leaves and a squeeze of lime.