This vegan barbacoa is so flavorful and delicious that you will not be able to tell the difference from the real thing! In this easy Copycat Chipotle recipe, king oyster mushrooms are shredded and tossed in a flavorful sauce to create a juicy and tender dish that you can use in various ways.
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I love creating copycat recipes and I longed to create a real, juicy, flavorful Chipotle Barbacoa. I am so happy that king oyster mushrooms are available since they are the perfect candidates for a meaty base.
For more recipes made with this amazing mushroom, try my vegan pulled pork or my vegan chicken noodle soup. Also, you will not want to miss my list of 40 oyster mushroom recipes!
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❤️ Why you’ll love it
I was craving Chipotle’s Barbacoa when I started experimenting with a vegan recipe.
This easy-to-make one-skillet recipe uses shredded king oyster mushrooms as a meat substitute, closely miming beef’s meaty, chewy texture.
The vegan shredded “beef” is then tossed in a smoky, flavorful sauce made with various spices, apple cider vinegar, soy sauce, chipotle peppers, and fresh lime juice. And it turned out amazing.
Other vegan barbacoa recipes can take hours to slow cook before serving, but my recipe only takes half an hour without sacrificing flavor.
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🧾 Key ingredients
Oyster mushrooms – King oyster mushrooms act as the “meat” in this recipe. They have a tender, chewy texture similar to meat-based barbacoa and absorb the sauce’s flavors perfectly.
Chipotle peppers in adobo sauce – Canned chipotle peppers give the barbacoa flavor and heat. You will only need the peppers, not the sauce.
Seasonings – To flavor the barbacoa sauce, you will need chopped garlic cloves, chopped onion, ground cumin, oregano, sweet smoked paprika, salt, black pepper, and bay leaves.
Soy sauce and apple cider vinegar – Soy sauce gives the oyster mushrooms tenderness and an umami flavor, while apple cider vinegar helps balance the flavors.
Lime juice – Fresh lime juice adds a zesty flavor that enhances the flavors of the barbacoa even more!
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
👩🍳 Instructions
Preparing the ingredients
To prepare the oyster mushrooms, gently wash off any dirt using a colander or a sieve. Then, dry them with a paper towel or clean kitchen cloth. I prefer not to peel my oyster mushrooms, but I sometimes cut off the end of the stem if it doesn’t look good. For more tips, see my guide on how to prepare oyster mushrooms.
Making Vegan Barbacoa
STEP 1
Use a fork to tear apart the stem of the king oyster mushrooms. Then, cut the caps into strips.
STEP 2
Heat some vegetable oil in a large pan or skillet and add the chopped onions. Cook over medium heat for 2-3 minutes, then add the chopped garlic and cook for another minute.
STEP 3
Add the king oyster mushroom strips and season with the black pepper. Cook for 4-5 minutes, stirring occasionally.
STEP 4
Add the chopped chipotle peppers, ground cumin, oregano, sweet smoked paprika, salt, bay leaves, water, soy sauce, apple cider vinegar, and lime juice, and stir well.
STEP 5
Once the mixture starts to boil, reduce the heat to medium-low and cover the pan with a lid. Cook for 15 minutes with the lid on, stirring occasionally.
💡 Expert tip
When shredding the oyster mushrooms, be careful not to shred them too thin, as they will release moisture and shrink once cut and cooked. You can also choose to shred the mushrooms by hand versus a fork.
🔄 Variations
Different “meat” – Instead of oyster mushrooms, try this recipe with shredded jackfruit, tofu, seitan, artichoke hearts, pulled carrots, or soy curls (for a gluten-free option).
With beans – Add more protein to your barbacoa by simmering black beans in the sauce. You can also use lentils or chickpeas!
More or less spice – For more spice, use chiles de arbol or cayenne pepper in place of the Chipotle chili peppers. For less spice, try it with guajillo chiles. You can also stir in some of the leftover adobo sauce to intensify the spicy, smoky flavor.
🥣 Serving ideas
This vegan barbacoa is delicious on its own, but it is even better when paired with my Mexican fried rice or Chipotle cilantro lime rice with beans or served on top of a fresh green salad.
Serve them with flour or corn tortillas to make vegan barbacoa tacos or fajitas.
They are also delicious in my breakfast enchiladas, copycat Chipotle burrito bowl, and with nachos with my vegan nacho cheese sauce.
Or, if you prefer a sandwich, serve it BBQ style like I do in my vegan pulled pork burger.
To make it even more Mexican-style, top it with red cabbage, sliced radishes, chopped cilantro, lime wedges, and salsa or guacamole right before serving!
❄️ Storing tips
To store leftover vegan barbacoa, first, wait until it has cooled completely, then follow the storage tips below:
In the refrigerator – Store in an airtight container in the fridge for 3-5 days.
In the freezer – Store in an airtight, freezer-safe container for 1-2 months.
Reheating: Thaw in the refrigerator, then reheat on the stovetop over low heat or in the microwave until thoroughly heated. Add water as necessary to maintain the moisture.
🤔 FAQs
Oyster mushrooms are best for this recipe as they shred easily, have a chewy, meat-like texture, and do not add a mushroom flavor. However, you can also make this recipe using portobello mushrooms or one of these oyster mushroom substitutes.
Shredded barbacoa is the most common way to serve this dish. However, depending on your preference, you can also slice or dice the mushrooms.
More copycat Chipotle recipes
Here is the full list of my amazing Chipotle copycat recipes and here is a teaser:
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Vegan Barbacoa Copycat Chipotle
Ingredients
- 9 oz King oyster mushrooms
- 2 Tbsp Vegetable oil
- 1 Onion (medium)
- 4 clove Garlic
- 2 Chipotle pepper in adobo sauce
- 2 Tbsp Lime juice
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Soy sauce tamari for gluten-free
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Sweet smoked paprika powder
- 1 tsp Salt
- ¼ tsp Black pepper
- ⅓ cup Water
- 2 Bay leaves
Instructions
- With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the caps of the mushrooms into strips.
- In a large pan (with a lid) heat some oil. Add chopped onions and cook on medium heat for 2-3 minutes. Add chopped garlic and cook for another minute.
- Add king oyster mushroom strips. Season with black pepper. Cook for 4-5 minutes. Stir occasionally.
- Add chopped chipotles, cumin, oregano, smoked paprika, salt, bay leaves, water, soy sauce, apple cider vinegar and lime juice. Stir well. Once it is boiling reduce the heat to medium-low and cover the pan with a lid. Cook for 15 minutes with lid on. Stir occasionally.
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