My love affair for taquitos began with those delicious, but mysterious/sketchy, frozen taquitos. Every time I visited a friends house I would have them, usually with pizza bagels or pizza rolls, since my mom rarely had that type of stuff around the house unless we reallllllly begged. Since then I’ve had quite a few authentic taquitos typically stuffed with shredded meat. When I strayed away from meat I found the usual black bean taquitos but missed the smokey, meaty filling. Here, my friends, are vegan taquitos stuffed with oyster mushroom “barbacoa” then baked instead of fried. Nothing short of crunchy, savory + flavorful.
Get. Ready. To. Be. Mind. Blown. THESE ARE SERIOUSLY SO GOOD.
I like to top them with anything I have in the house that goes, usually avocado, tomatoes, lime + cilantro, + then dip them in dairy-free sour cream + salsa mixed together (my fav). In addition to the taquitos I have included a very simple cashew sour cream + quick pickled red onion recipe.
Every time I make them I promise myself I won’t eat a dozen in a day but can’t help myself. I know you’ll feel the same way! Enjoy 🙂
King oyster mushrooms are extremely versatile + have that umami flavor that’s perfect for a meat substitute. I like to use jackfruit also but prefer mushrooms since they’re a nutrition powerhouse! Asian grocery stores usually have them for a very affordable price + are a good change from the basic cremini mushrooms most of us typically eat. Simply use a fork to shred the mushrooms from stem to cap into a shredded meat texture.
Chipotle peppers in adobo sauce are very cheap + in the canned section of a grocery store + are fantastic. Be careful because the sauce can be spicy so adjust as needed! Mixed with lime juice, spices + more it’s going to create the barbacoa flavor while the shredded mushrooms will create the texture!
After sautéing onions + garlic, adding the shredded mushrooms + sauce, + simmering it will all come together to create the mouth watering “barbacoa.”
Here I used fresh non-GMO organic corn tortillas but if you are avoiding corn cassava tortillas are wonderful! You can also make flautas by subbing for (gluten-free) flour tortillas as well.
Quick pickled red onions are wonderful on just about anything + are unbelievably easy. They are one of my favorite taquito toppings including dairy-free sour cream, avocado, + tomatoes.
- 7 (~285 g) king oyster mushrooms*
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 small yellow onion, diced
- 10 corn, cassava or flour tortillas
- 2 chipotle peppers in adobo sauce + 2-3 tsp adobo sauce, if desired
- juice of 1 lime (~1/4 c or 60ml)
- ¼ cup (60 ml) filtered water or vegetable broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos/tamari/soy sauce
- 1½ tsp cumin
- 1½ tsp smoked paprika
- 1 tsp oregano
- ½ tsp black pepper
- ½ tsp sea salt
- 1 cup (150 g) soaked raw cashews, drained + rinsed
- 1 tbsp lemon juice or apple cider vinegar
- ½ cup (120 ml) filtered water
- ¼ tsp sea salt
- 1 medium red onion, peeled + with ends cut off
- ½ tsp sugar
- ½ tsp salt
- ¾ cup apple cider vinegar
- cashew sour cream
- quick pickled red onions
- cherry tomatoes
- preheat oven to 425F + line a baking sheet with parchment paper (if using foil be sure to spray with nonstick)
- using a fork shred each of the mushrooms from stem to cap on a flat surface, like a cutting board or plate, until they resemble a barbacoa or pulled pork texture (see picture above). if the very bottom of the stem is tough to shred cut it off using a knife
- set shredded mushrooms aside
- in a high powdered blender or food processor add all of the sauce ingredients. blend until smooth + taste. if you'd like it spicer add a teaspoon of adobo sauce at a time until you've reached your preferred spice level (be careful it's spicy!). I added 2 tsp
- heat oil in a skillet on medium-high heat + sauté the onions until tender, approximately 3-5 minutes
- add garlic + sauté another few minutes stirring frequently so the garlic doesn't burn
- add shredded mushrooms + sauce then stir to coat
- turn heat to low + cover to simmer for 5-10 minutes
- taste. does it need anything? if you like it spicer add adobo sauce, for more umami add coconut aminos or for more flavor add cumin or smoked paprika. I added more adobo sauce
- microwave each tortilla in a damp paper towel for ~10-15 seconds to soften, making it much easier to roll
- spoon some filling into the tortilla + wrap tightly. place on the parchment lined baking sheet with the seam side down. be sure the taquitos aren't touching so they can crisp up on all sides!
- once they are all wrapped lightly spray or brush with oil + place baking sheet in the oven for 15-20 minutes until edges are brown. remove from oven + let taquitos cool slightly before serving
- serve with the below cashew sour cream, pickled red onions, avocado, cilantro + tomatoes
- soak raw cashews overnight or soak in boiling water for 30 minutes. drain + rinse
- add all the sour cream ingredients in a blender until smooth. add more water while blended, if needed
- store in a small air tight container in the fridge for about a week
- place a few cups of water in a tea kettle to boil
- thinly slice the red onions
- add the sugar, salt + vinegar in a jar. stir until the sugar + salt dissolve
- place red onions in a strainer + pour boiling water on top to soften
- add red onions to the jar + let sit for 30 minutes
- store in sealed jar in the fridge. best when eaten in the first week but last about a month