bbq pulled mushroom tacos with tequila mango salsa
Are you ready for some fooball?
Yes, I spelled that wrong on purpose.
Football, handegg, a waste of sport space – whatever opinion you hold of the sport, one can barely deny that the season holds a certain festiveness. The overblown tailgate parties for some, the excuse to make snacks for others, and still more who pout until February about the ridiculousness of it all. I myself do find things a bit overblown, but that’s the way of sports, fanaticism is.
I do like sitting down on a Sunday munching on snacks, though. We usually buy a bag of tater tots, make a batch of guac, find our favorite salsa jars, and enjoy a lazy couchbound day only a quarter interested in what’s on tv. I don’t partake in the hoopla, really, but if I can whip up a nibble board for any reason, I’m there.
These BBQ Pulled Mushroom Tacos are certainly a different take on tailgate food, but they’re effective, and so damn awesome if you’re catering the meatless crowd. Mushrooms sauteed briefly in a touch of butter, then slow-simmered in a homemade chipotle barbecue sauce you’ll want to lick straight from the pan. Except don’t if the skillet is scalding. You’ll probably have a hospital trip on your hands instead of a party.
Top off the warm tacos with a cool, sassy tequila-infused mango salsa for a punch of flavor right in the jugular. But in a good way.
Shroom in the Room
With almost any mushroom-based dish, I love starting with a quick butter saute before moving on with the sauce. Buttery mushrooms just hit different.
Melt down that butter and leave the mushrooms alone for a few minutes, then add your spice musketeers: smoked paprika, chipotle chili powder, garlic, and onion. Stir it around, then go in with the sauce. I use ketchup, brown sugar, molasses, and a bit of beer for a malty undertone. You can use veggie broth if you’d like.
Let the mushrooms simmer for awhile. I keep the lid of the pot cracked so a small amount of the steam escapes, which helps expedite the thickening of the sauce. Stir the mushrooms occasionally as they cook to loosen up any spots that might get too thick. If the mix seems too dry, add a bit more beer of broth as you go and lower the heat.
Mango Tango
While those shrooms bubble away, whip up the salsa. I had a peach on hand as well as the mango, so I tossed that in as a nice additional touch. You can swap out the peach for another mango, though.
Now, you don’t have to use tequila if you’re not into the flavor. An extra splash of lime juice will offer the tang you need. I just tend to put alcohol in anything I can nowadays, because I’m an adult and I am able to do shit like that. Damn it.
After maybe 20 minutes, the mushrooms should be nice and saucy and shit should be ready to assemble. I use another dry skillet to char up my tortillas on the stovetop, but you can pop them in the microwave if you’re not so concerned about a crispy edge.
I love a bit of mashed avocado on any taco, so I start there with the assemblage. Then mango salsa, mushrooms, a big more salsa, some chopped cilantro, and cotija or feta. I usually have feta on hand and this works just fine.
If you have leftovers, store everything separately in the fridge for up to five days. Then, pack up individual portions, heat up some tortillas in the microwave at the office, and you’ve got an enviable taco lunch to munch during your break. Amazing, right?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More dope gameday fixtures to try:
Pull Apart Mushroom Philly “Cheesesteak” Sliders
Three Cheese Pumpkin Beer Queso
Creamy Three Bean Enchilada Chili
bbq pulled mushroom tacos with tequila mango salsa
Ingredients
- 2 tbsp butter
- 4 cups mixed mushrooms, roughly chopped
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 2 tbsp molasses
- 1 cup beer, or vegetable broth
- 8 corn or wheat tortillas
- 1 avocado, mashed
- chopped cilantro, crumbled cotija, and limes, to serve
tequila mango salsa
- 1 mango, diced
- 1 peach, diced, or another mango
- 1/3 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 2 tbsp lime juice
- 1 tbsp tequila
Instructions
- Melt butter in a skillet over medium heat. Toss in the mushrooms and a pinch of salt and pepper. Cook undisturbed for 5 minutes. Stir in the smoked paprika, chipotle chili powder, garlic powder, and onion powder for one minute until fragrant.
- Pour in the ketchup, brown sugar, molasses, and beer/broth. Stir well. Bring to a simmer and cook with the lid cracked for 15-20 minutes until the sauce thickens.
- Meanwhile, make the salsa. Stir together the mango, peach (if using), cilantro, red onion, lime juice, tequila, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Warm the tortillas in a skillet or in the microwave. Spread the mashed avocado on the bottom and spoon some mango salsa. Top with mushrooms and finish with cilantro, cotija, lime juice, and more mango salsa, as desired.
