Vegetarian Classic Mexican Barbacoa

Discover a mouthwatering twist on a beloved Mexican classic with this Vegetarian Classic Mexican Barbacoa recipe! Perfectly seasoned portobello mushrooms and young green jackfruit create an irresistibly tender, meat-like texture, while a smoky, flavorful marinade made from dried guajillo and chipotle chiles brings authentic barbacoa flavors to life. Infused with aromatic spices like cumin and oregano, and brightened with fresh lime juice, this plant-based dish is slow-cooked to perfection in the oven for ultimate depth of flavor. Whether served in tacos, burritos, or over a warm bed of rice, this hearty and satisfying recipe is sure to impress vegetarians and carnivores alike. Ready in under two hours, it’s a show-stopping option for weeknight dinners or festive gatherings.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 4 pieces portobello mushrooms
• 2 cans canned young green jackfruit
• 1 large white onion
• 4 cloves garlic cloves
• 3 pieces dried guajillo chiles
• 2 pieces dried chipotle chiles
• 2 cups vegetable broth
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Rinse the canned jackfruit to remove any brine and drain well. Use your hands or a fork to pull apart the jackfruit pieces to mimic the texture of shredded meat.

Step 3

Remove the stems from the guajillo and chipotle chiles. Shake out the seeds. Toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them.

Step 4

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until they are soft, then drain them.

Step 5

In a blender, combine the soaked chiles, garlic cloves, vegetable broth, lime juice, ground cumin, dried oregano, soy sauce, salt, and black pepper. Blend until smooth to create the marinade.

Step 6

Clean and slice the portobello mushrooms into thick strips. Slice the onion into half-moons.

Step 7

In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté until they are translucent, about 5 minutes.

Step 8

Add the mushrooms and jackfruit to the pot, pouring the blended marinade over them. Stir to ensure everything is well coated.

Step 9

Cover the pot with a lid and place it in the preheated oven. Let it cook for 1 hour and 15 minutes, stirring halfway through. Ensure the jackfruit and mushrooms are tender and have absorbed the flavors.

Step 10

Once cooked, remove the pot from the oven and let it cool slightly. Use two forks to shred the mushrooms and jackfruit further if needed.

Step 11

Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Step 12

Serve warm in tacos, burritos, or over a bed of rice. Enjoy your vegetarian Barbacoa!

Nutrition Facts

Serving size	(2143.9g)

Amount per serving	% Daily Value*
Calories	1049.7

Total Fat 41.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4783.3mg	0%
Total Carbohydrate 150.7g	0%
Dietary Fiber 44.4g	0%
Total Sugars 42.9g
Protein 40.9g	0%

Vitamin D 1.5IU	0%
Calcium 439.7mg	0%
Iron 12.7mg	0%
Potassium 7916.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 14.4%

Carbs: 53.1%