Mushroom Al Pastor Tacos: All the Smoky-Sweet Pastor Flavor, No Meat Required

Al pastor is the king of taco stands — that hypnotic red trompo, the smell of achiote and charred pineapple. But here's the secret the taqueros won't tell you: the magic isn't the meat, it's the adobo. Blend real achiote paste with pineapple juice, a splash of vinegar, garlic and oregano, and you can turn almost anything into pastor — including hongos. Mushrooms drink up that marinade, sear until charred at the edges, and come out juicy, smoky and shockingly close to the real thing.

This is taco night in 25 minutes flat: one blender, one skillet, and a stack of warm tortillas de maíz. Meatless Monday never tasted this much like the taquería.

Ingredients

• 400 g (about 14 oz) mushrooms — oyster mushrooms torn into strips, or sliced portobellos
• 3 tbsp achiote paste (Rogelio Bueno is our go-to)
• ¼ cup pineapple juice plus a splash of vinegar
• 1 clove garlic and ½ tsp dried oregano
• Corn tortillas (Exquisitas Taquera-style are perfect for tacos)
• Fresh pineapple slices, cut into small pieces
• Chopped white onion and cilantro, for topping
• Your favorite salsa — a roasted salsa verde like Herdez plays beautifully with the sweet-smoky adobo
• 1 tbsp oil and a pinch of salt

How to Make It

Step 1 — Blend the adobo

In a blender, combine the achiote paste, pineapple juice, vinegar, garlic, oregano and a pinch of salt. Blend until completely smooth — you want a vivid, brick-red marinade with no lumps of paste left.

Step 2 — Marinate the mushrooms

Toss the mushrooms with the adobo until every piece is coated and glistening, then let them soak it in for about 10 minutes. Mushrooms are sponges — even a short marinade gets that pastor flavor deep inside.

Step 3 — Hit the hot skillet

Heat a tablespoon of oil in a skillet over medium-high until it shimmers. Add the marinated mushrooms along with a few small pieces of fresh pineapple — that first sizzle is where the trompo magic starts.

Step 4 — Sear until charred and tender

Cook, stirring occasionally, until the mushrooms release their liquid, the adobo reduces to a glossy coating and the edges pick up a light char — about 8–10 minutes. The pineapple should be caramelized and golden. Resist the urge to stir constantly; those browned edges are the flavor.

Step 5 — Warm the tortillas

While the mushrooms finish, warm your corn tortillas on a comal or dry skillet until soft and lightly toasted in spots. A warm tortilla is non-negotiable taco law.

Step 6 — Build your tacos

Pile the pastor mushrooms onto the warm tortillas and top with chopped onion, cilantro, a few pieces of the roasted pineapple and a generous drizzle of salsa. Squeeze of lime if you have it. ¡Provecho!

Serve these for Meatless Monday, taco Tuesday, or any night that deserves taquería energy without a trip to the trompo. The achiote paste, taquera tortillas and salsa are all waiting in the shop — you're one blender whirl away from pastor at home. 🍄

Taste the Fiesta!