Taquería-Style Smoky Mushroom & Pepper Alambre (Alambre de Setas)

A fully plant-based take on the beloved Mexican taquería classic, alambre de res. Meaty oyster and portobello mushrooms stand in for beef, marinated in a bold blend of lime, orange juice, soy sauce, and dark beer for deep, savoury flavour. Smoked coconut bacon delivers that irresistible crispy, smoky bite, whilst melted vegan Oaxaca-style cheese (or vegan Manchego) brings everything together into a gloriously gooey, sizzling tray. Pile it all into warm corn or flour tortillas and serve straight from the pan. Perfect for casual weeknight dinners or scaled up for a crowd — simply prepare the tray the day before and finish it on the barbecue grill or in the oven at 190 °C (375 °F) for 15 minutes, topping with vegan cheese for the last 5 minutes until molten and bubbling.

Allergens:Soya (soy sauce; also present in many vegan cheeses and vegan bacon — check labels), Gluten/Wheat (flour tortillas, some beers, and some vegan Worcestershire sauces — use tamari and corn tortillas for a gluten-free version), Sulphites (may be present in beer and some vegan Worcestershire sauce brands), Coconut (vegan coconut bacon)

• 500 g oyster and portobello mushrooms, torn or sliced into thin bite-sized strips (in place of beef steak)
• 200 g smoked coconut bacon or shop-bought vegan smoked bacon (e.g., Coconut Merchant or similar), diced (in place of turkey or smoked bacon)
• 1 large green bell pepper, diced (1 cm pieces)
• 1 large red bell pepper, diced (1 cm pieces)
• 1 medium white onion, diced
• 1 clove of garlic, finely chopped
• 2 tablespoons fresh orange juice
• Juice of 2 limes
• 1 tablespoon vegan Worcestershire sauce (e.g., Henderson's Relish or a labelled vegan variety)
• 2 tablespoons soy sauce (use tamari for a gluten-free option)
• 60 ml (¼ cup) lager or dark Mexican-style beer (ensure vegan-certified, e.g., Corona, Modelo Negro, or a vegan craft lager)
• 200 g vegan Oaxaca-style melting cheese or vegan Manchego, grated (e.g., Violife, Sheese, or a vegan mozzarella block)
• 1 tablespoon olive oil
• Salt and cracked black pepper, to taste
• Small corn or flour tortillas, to serve (use 100% corn tortillas for a gluten-free option)

Instructions

1. 1.In a large bowl, whisk together the orange juice, lime juice, vegan Worcestershire sauce, soy sauce, and beer. Season generously with salt and cracked black pepper.
2. 2.Add the torn oyster and sliced portobello mushrooms to the marinade and toss well to coat. Leave to marinate for at least 10 minutes, or up to 30 minutes if time allows, whilst you prepare the remaining ingredients.
3. 3.Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Add the diced vegan smoked coconut bacon and cook, stirring occasionally, for 4–5 minutes until crisp and golden. Remove from the pan and set aside on a plate lined with kitchen paper.
4. 4.Increase the heat to high and add the olive oil to the same pan. Using a slotted spoon, lift the mushrooms from the marinade, reserving the marinade, and add them to the hot pan in a single layer — work in two batches if needed to avoid steaming. Sear for 3–4 minutes per batch without stirring too much, until deeply golden and caramelised at the edges. Remove and set aside.
5. 5.Reduce the heat to medium-high. Add the diced onion and bell peppers to the pan and cook, stirring occasionally, for 5–6 minutes until softened and lightly charred.
6. 6.Add the finely chopped garlic and cook for a further 1 minute until fragrant.
7. 7.Return the seared mushrooms and crispy vegan bacon to the pan. Pour over the reserved marinade and stir everything together over a high heat for 2–3 minutes, until the liquid has reduced and everything is well glazed and coated.
8. 8.Scatter the grated vegan cheese evenly over the top of the mixture. Cover the pan with a lid — or transfer to an oven-safe tray and place under a hot grill at 190 °C / 375 °F — and heat for 4–5 minutes until the cheese is melted, gooey, and beginning to bubble.
9. 9.Make-ahead party option: Fully assemble the alambre in an oven tray or disposable aluminium foil tin the day before. At serving time, place directly on the barbecue grill grate or in the oven at 190 °C / 375 °F for 15 minutes, then top with the vegan cheese, close the lid or oven door, and heat for a further 5 minutes until molten.
10. 10.Bring the pan straight to the table and serve alongside a warm basket of small corn or flour tortillas for everyone to build their own tacos. Add your favourite toppings such as sliced avocado, fresh coriander, pickled jalapeños, or a squeeze of lime.

External Recipes

• Receta Alambre Res Como Condimentarlo Quede Como Taqueria (Health Score: 32)