Spicy Mushroom Al Pastor Tacos


Spicy Mushroom Al Pastor Tacos

With Pineapple Pico and Guacamole
Gluten Free, Spicy, Vegan
Colibrí brings you their famous Spicy Mushrooms Al Pastor cooked in adobo to create your own tacos at home! Enjoy refried beans, pineapple pico, and guacamole in hand made nixtamal tortillas. Make your own tacos for a light and healthy meal!
Serves 2-3
•   Easy Prep
•   Ready in 10 Minutes



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  • 500g Oyster and Bottom Mushrooms
  • 200g Pastor Adobo
  • 150g Refried Beans
  • 9 Handmade Corn Tortillas
  • 8oz Pineapple Pico
  • 125mL Cruda Sauce
  • 3 Limes
  • 1 Avocado
  • 1 Tomato
  • 1 Serrano Pepper
  • 4oz Onion Cilantro Mix


Knife, Pan, Small Pot, Spatula, Salt, Oil



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. Chop the Serrano Pepper, using your desired amount of Serrano Pepper depending on the level of spice for your guacamole. Squeeze 1 Lime, and add one pack of the Onion and Cilantro Mix, the Tomatoes, Serrano Pepper, Lime Juice, and Salt to taste, and stir together.


  1. 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 approx. 5-10 minutes. Add salt to taste.
  2. 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.
  3. Cut the remaining two Limes into wedges. 


  1. Heat a large cast iron or non-stick skillet. 
  2. Sprinkle some water on each side of the Tortilla. 
  3. Place each Tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds each side. 
  4. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.


Served family style. Place each taco filling in their own bowls with spoons and tongs for serving and the Tortillas on a small plate. 

  1. Place a Tortilla on a plate, spread some Refried Beans, add the hot Mushrooms and top with Cruda Sauce (Mild) and Pineapple Pico. You can add the Guacamole on top of your taco or enjoy it on the side.
  2. Squeeze Lime juice directly onto the taco and enjoy!

Elia Herrera

Executive Chef