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Elia Herrera
Colibrí
Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new
Menu
Dairy Free
Gluten Free
Spicy
Vegan
Colibrí brings you their famous Mushrooms Al Pastor cooked in Adobo to create your own authentic Mexican Tacos at home! Enjoy Refried Beans, Pineapple Pico, and Fresh Guacamole served on hand-made Nixtamal Tortillas.
Serves 2 | Easy Prep | 1 Course
$50.00
Colibrí brings you their famous Mushrooms Al Pastor cooked in Adobo to create your own authentic Mexican Tacos at home! Enjoy Refried Beans, Pineapple Pico, and Fresh Guacamole served on hand-made Nixtamal Tortillas. Make your own tacos for a light and healthy meal!
Allergens: Mushrooms, Onion, Chili
Make sure you’ve got a Sharp Knife, a Medium Pan, a Cast Iron Griddle or Large Non-Stick Skillet, a Small Pot, a Small Mixing Bowl, a Tortillero or Clean Kitchen Towel, and a Spatula. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt and Olive Oil. Now, let’s get cooking!
To make the guacamole, slice the Avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash the Avocado, leaving it a bit chunky.
Chop the Tomato, using both the inner and outer skin but not using the seeds and centre of the Tomato to avoid extra moisture. Finely chop your desired amount of Serrano Pepper.
Squeeze 1 Lime into the mashed Avocados, and add all of the diced Onions, Cilantro, Tomatoes, desired amount of Serrano Pepper depending on the level of spice for your guacamole, and Salt to taste. Stir together.
Add a tablespoon of olive oil to a pan, then add the Oyster and Button Mushrooms and Pastor Adobo (add less sauce depending on spice level you want).
Cook on medium-high heat until the Mushrooms brown and the Pastor Adobo cooks down and thickens up, approximately 5-10 minutes. Add salt to taste.
In a small pot, add 1 tablespoon of water and then add the Refried Beans. Cook the Beans on low heat for 5-10 minutes, constantly stirring.
Cut the remaining Lime into wedges.
Heat a dry cast iron griddle or large non-stick skillet. Sprinkle some water on each side of the Tortilla. Place each Tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds on each side. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.
If you prefer to warm your Tortillas using the sous vide method, bring a medium pot of water up to a gentle simmer.
Drop the unopened pack of Tortillas into the pot of water for 7-10 minutes to warm through. Using tongs, carefully remove from the pot. cut open the bag, and place the Tortillas on a plate, in a tortillero, or a clean kitchen towel.
Serve family style. Place each taco filling in their own bowls with spoons and tongs for serving, and place the Tortillas on a small plate.
Place a Tortilla on a plate, spread some Refried Beans, add the hot Mushrooms, and top with Cruda Sauce, Pineapple Pico, and Guacamole. Squeeze Lime juice directly onto the taco.
That’s it! Buen Provecho!
Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new
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