Vegan “Pernil” Portobello Mushroom Tacos
One of our family traditions is a marinate pernil, or Caribbean pork shoulder. We’ve been thinking of ways that we might be able to recreate some of these flavors into a vegan friendly dish. After a few experiments with the marinade, we created these portobello mushroom tacos that everyone will love! They are creamy, tangy, and delicious. You’ll want to eat a whole bunch.
The Details
We started with portobello mushrooms, and cut them into slices. Normally, you can season the mushrooms for just a few minutes. But, we like to marinate them for at least 30 minutes. For the marinade we used garlic, pepper, salt, sour orange juice, and olive oil. We mixed everything, stashed it in a container, and left it in the fridge for 30 minutes.
While the mushrooms marinated, we prepared the chimichurri sauce with cilantro, toasted garlic, parsley, salt, pepper, red pepper flakes, white wine vinegar, olive oil, oregano, and cumin. We separated the leaves of cilantro and parsley and cut them into small pieces. Next, we toasted the garlic over low heat until it was golden, about 15 minutes. We also toasted the red pepper flakes for 1-2 minutes. We mix everything together.
The last step was to make a creamy sauce to top the tacos using vegan mayonnaise, tabasco, a little adobo, and a little maple syrup.
We removed the mushrooms from the fridge and sautéed them for 6-7 minutes. Heat the tortillas, cut the avocado into slices, assembled the tacos, and that’s it! Delicious vegan tacos.
We are loving this marinade, I think I’ll be putting it on a lot of my dishes in the summer!
Vegan "Pernil" Portobello Mushroom Tacos
Course Main Course
Cuisine Latino Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 People
Ingredients
1 Haas Avocado
12 Corn Tortillas
1/4 head Cabbage
Portobello Mushrooms
4 Portobello mushroom caps (remove stem and slice)
4 tbsp Juice of a Sour Orange (naranja agria)
6 tbsp Olive Oil
1 head Garlic (about 12 cloves, small diced)
2 tsp Ground Pepper
2 tsp Oregano
3 tsp Salt
Chimichurri Sauce
1/2 bunch Cilantro (use only leaves)
1 bunch Parsley (use only leaves)
8 cloves Garlic
1 tsp Oregano
1 tsp Cumin
1/4 cup White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 tsp Red Pepper flakes (pan roasted for 1-2 mins)
Salt and Black Pepper (to taste)
Creamy Maple Tobasco Sauce
3 tbsp Vegan Mayo
2 tsp Maple Syrup
1/4 tsp Tobasco
1 pinch Cayenne
1/4 tsp Adobo
Instructions
Combine all ingredients for the portobello mushrooms, mix together and put in the refrigerator for 30 minutes.
Toast peeled garlic for chimichurri sauce on low heat for about 15 minutes or until golden brown. Prepare and mix all other ingredients together. When toasted, mince garlic, slice cabbage into small strips, and mix all together.
Sautee mushrooms in a pan over medium high heat. We like to toast the mushrooms alone for the first 3 minutes and then add remaining marinade for the rest of the cook time. Make sure you are cooking them evenly on all sides and moving them around every so often. Once they are tender and browned, they are ready to go.
As the mushrooms are cooking, prepare maple tobasco sauce: combine all ingredients and mix.
Slice avocado lengthwise and toast the tortillas until they are nice and warm.
Time to assemble! All up to you, let your creativity take control. We put the avocado on the taco then layered the cabbage/chimichurri mix, portobello mushrooms, and creamy sauce on top. Enjoy!
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