Tostadas de Setas Pibil (Mushroom Pibil Tostadas)
Crisp oven-baked tostadas topped with meaty mushrooms in achiote and citrus, with creamy avocado salsa.
Made with Creamy avocado salsa and Recado rojo (achiote paste) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.01 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Brush both sides of the tortillas with 1 tbsp oil, lay on two trays and bake for 8 to 10 minutes, turning once, until crisp and golden.
10 min - 2
Tear or slice the mushrooms into thick strips.
- 3
Stir your ready made recado rojo (see the base recipe) with the orange juice, lime juice and salt. Toss the mushrooms in it.
- 4
Heat the remaining oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 to 6 minutes until browned and the paste has caramelised.
6 min - 5
Spread each tostada with your ready made creamy avocado salsa (see the base recipe).
- 6
Pile on the mushrooms, red onion and radish and eat straight away.
Tips
- Cook the mushrooms in batches. Crowding makes them release water and turn grey.
- Tostadas go soft quickly, so top them only when ready to eat.
- Any firm mushroom, sliced thickly, works too.
Storing and freezing
Keep baked tostadas in an airtight tin for 2 days. Cooked mushrooms keep in the fridge for 2 days; reheat until steaming hot.
Questions
Can I buy tostadas ready made?
Yes. Shop bought corn tostada shells are fine, and many are gluten free, but check the label.
Is it vegan?
Yes. All the ingredients are plant based, including the avocado salsa base.
Can I use button mushrooms?
Yes, but they hold less texture. Slice thickly and cook them hard until all the water has evaporated.
More made with creamy avocado salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.