A veganized family recipe for Chicharrón Tacos using oyster mushrooms to achieve a meaty texture and flavor. The recipe highlights the versatility of plant-based ingredients in traditional Mexican cuisine and includes an easy guacasalsa.
1. Thinly slice the onion and mince the garlic. Sauté them in 1 tbsp of avocado oil for 3-4 minutes, seasoning with salt and pepper. Remove from the pan. To the same pan, add 2 more tbsp of oil. Using your hands, shred the oyster mushrooms (refer to a video on the highlight reel for visual guidance). Add about 1/3 of the shredded oyster mushrooms to the pan. Lower the heat to medium-low and let the mushrooms cook without touching them until they develop a golden color. Flip once golden on one side, then season with salt and pepper. Remove the mushrooms from the pan and place on a cutting board. Continue to cook the remaining mushrooms in batches, adding an additional 1-2 tbsp oil as needed.
2. Once all mushrooms are cooked, give them a rough chop. Place all the cooked mushrooms back into the pan, along with the sautéed onion and garlic. Add the green tomatillo salsa, mix, and let it cook on medium to low heat for 6-8 minutes, stirring occasionally (refer to a video).
3. Once your mushrooms have developed a deeper color, heat tortillas and assemble your tacos! Garnish with cilantro, lime, salsa, avocado, or any other desired toppings.
