Vegan barbacoa is a rich, smoky, and tangy plant-based twist on the classic Mexican dish, traditionally made with beef. This version uses hearty mushrooms or jackfruit simmered in a deeply flavored sauce of dried chilies, spices, and lime, so it delivers the same tender, shredded texture and bold taste. It’s perfect for tacos, burrito bowls, and more, and it comes together with simple ingredients and one pot.
Ingredients
- 2 dried guajillo chilies, stems and seeds removed
- 1 dried ancho chili, stem and seeds removed
- 1 cup (240 ml) hot water
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 lb (450 g) king oyster mushrooms or 2 cans (14 oz / 400 g each) jackfruit in water, drained
- 2 tbsp (30 g) tomato paste
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) ground cinnamon
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) liquid aminos or soy sauce
- 1 cup (240 ml) vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Place the dried chilies in a heatproof bowl and cover with the hot water. Let soak for 10 minutes until softened.
- Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 1 minute more.
- If using mushrooms, tear them into thick shreds. If using jackfruit, drain and rinse, then squeeze out excess water and shred with your hands.
- Add the shredded mushrooms or jackfruit to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to brown and release some moisture.
- Transfer the soaked chilies and 1/2 cup (120 ml) of the soaking water to a blender. Add the tomato paste, cumin, smoked paprika, oregano, cloves, cinnamon, vinegar, lime juice, and liquid aminos. Blend until smooth.
- Pour the chili sauce into the skillet with the mushrooms/jackfruit. Add the vegetable broth and bay leaf. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
- Uncover and continue to simmer for another 10-15 minutes, until the sauce has thickened and the mushrooms/jackfruit are very tender and easily shredded. Remove the bay leaf.
- If using mushrooms, shred them further with two forks in the pan. Taste and adjust seasoning with salt and pepper. Serve hot.
Tips
- Choose your base wisely: King oyster mushrooms have a meaty texture that shreds beautifully. Jackfruit is milder and takes on the sauce flavor well, but make sure it’s canned in water, not syrup. If using jackfruit, rinse it thoroughly to remove any briny taste.
- Adjust the heat: The dried chilies add a mild warmth. For a spicier barbacoa, add 1-2 dried chipotle peppers or a pinch of cayenne. For less heat, remove the seeds from the chilies thoroughly (the seeds hold most of the heat).
- Don’t skip the soaking: The hot water soak rehydrates the chilies and makes them easy to blend. If you’re short on time, you can simmer the chilies in a little broth for 5 minutes instead.
- Get the right consistency: The sauce should coat the back of a spoon. If it’s too thin, simmer uncovered for a few extra minutes. If it’s too thick, add a splash of vegetable broth.
Serving Suggestions
Pile the barbacoa into warm corn or flour tortillas and top with diced white onion, fresh cilantro, and a squeeze of lime. It’s also excellent in burrito bowls with cilantro-lime rice, black beans, pico de gallo, and guacamole. For a low-carb option, serve it over lettuce wraps or alongside roasted vegetables.
Variations
- Add beans: Stir in 1 cup (170 g) of cooked pinto or black beans during the last 5 minutes of cooking for extra protein and heartiness.
- Make it oil-free: Sauté the onion and garlic in a few tablespoons of vegetable broth instead of oil to reduce the fat.
- Try other mushrooms: Cremini or portobello mushrooms work well too. Just slice them thinly and cook a little longer until they’re very tender.
- Smoky twist: Add 1 teaspoon of liquid smoke along with the spices to deepen the smoky, chipotle-like flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To reheat, warm in a skillet over medium heat, adding a splash of water or broth if the mixture seems dry. You can also microwave in 30-second intervals, stirring in between. For longer storage, freeze the barbacoa in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen jackfruit? Yes, frozen jackfruit works well. Thaw it completely, drain it, and squeeze out excess moisture before shredding. It may need a few extra minutes of cooking to release all the water.
Is this recipe gluten-free? Yes, as long as you use a gluten-free liquid aminos or tamari instead of soy sauce. The rest of the ingredients are naturally gluten-free.
Can I make this in a slow cooker? Absolutely. After blending the sauce, combine everything in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Shred the mushrooms/jackfruit before serving.
Why is my barbacoa bitter? Bitterness usually comes from over-toasting the dried chilies or from not removing the seeds and stems completely. Make sure to remove them thoroughly and soak the chilies in hot (not boiling) water.
Can I use fresh chilies instead of dried? Yes, you can substitute roasted poblano or Anaheim peppers for a milder flavor, but the taste will be less concentrated. You may need to add a bit more smoked paprika to make up for the lost smokiness.
How do I get a more “meatyâ€� texture? For mushrooms, choose king oyster or portobello, which have a firmer bite. For jackfruit, make sure to squeeze out as much water as possible before cooking, and don’t skip the browning step—it helps develop a chewier texture.
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