Buffalo Mushroom Tacos

This recipe was inspired by the buffalo mushroom tacos served in club mexicana, we’ve been trying to replicate these for a while as they’re my partners favourite!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat fan oven/airfryer to 200 Celsius

Step 2

Tear the mushrooms into strips (don’t worry about being uneven sizes)

Step 3

Make the buttermilk by combining the lemon and milk, this should curdle (some plant milks curdle better than others so don’t worry if it isn’t particularly curdled it’ll just be a bit more tricky to bread the mushrooms)

Step 4

Mix all the dry ingredients together until well combined

Step 5

Line a baking tray or air fryer drawer with baking paper

Step 6

Dip each bit of shredded mushroom into the buttermilk then into the dry mix, repeat until coated well then lay on the baking paper leaving a bit of room between each piece (you might need to do this in batches if using an air fryer)

Step 7

Cook in the oven for 12 minutes (9 minutes for air fryer)

Step 8

While this is in the oven I make the buffalo and ranch sauce (see steps below!)

Step 9

To get the crispiest mushrooms I like to shallow fry them in oil after baking until they are golden on all sides. Alternatively flip the pieces over and put back in the oven for 5-10 minutes (4-8 minutes for airfryer) with a drizzle of oil

Step 10

Once golden remove the mushrooms from the oven or pan into a bowl lined with kitchen roll to soak up the excess oil

Step 11

Heat the butter on a low heat in a pan

Step 12

Once melted stir in the hot sauce until well combined

Step 13

Set aside until serving

Step 14

Combine the milk and cider vinegar in a bowl and leave a minute to curdle

Step 15

Add the rest of the ingredients into the bowl and mix well until combined

Step 16

Season to taste using salt and pepper, you can add more lemon juice to taste

Step 17

Finely chop the lettuce and put aside in a bowl ready for serving

Step 18

Heat a frying pan on a high heat. When hot, add tortillas, lay flat and press down so as to get as much contact between them and the pan as necessary. You’ll probably need to do this in rounds of 3/4 depending on the size of your pan. After about 30 seconds, flip them over and cook for another 10 seconds. Then (important part!) wrap the hot tortillas tightly in a couple of clean tea towels, so as to keep the heat in. You want them to steam a little bit in this little wrap, which will make them lovely and soft when serving. Repeat this process with all your tortillas, until you have a soft steamy pile!

Step 19

Grate cheese if using (club Mexicana don’t add cheese to theirs but I like to add it!)

Step 20

I like to serve everything on a table and let people help themselves so they don’t go cold and let people customize quantities to their taste. Enjoy!