Vegan Birria Tacos

You can serve this dish with rice, freshly made corn tortillas, and add your favorite salsa. You can also replace the oyster mushrooms with firm tofu, or your favorite veggie meat.

Related Recipe: Vegan Tofu Katsu

Birria Tacos with Consommé

Quesabirria is an authentic Mexican dish cooked with Birria-style (beef folded into a tortilla with melted cheese and served with a side of consommé for dipping). This dish is typically served during holidays and on special occasions. Depending on the region you are living in, every Birria Tacos has its own taste inspired by every family’s secret sauce.

How many servings does this make?

This recipe is made for 1-3 tacos but you can always increase the serving size.

Related Recipe: Vegan Mushroom Shawarma Recipe

Ingredients:

For the Meat

• 2 lbs king oyster mushrooms, shredded (you can also use young jackfruit in water or brine), shredded
• 2 tbsp vegan butter
• 2 tbsp olive oil

For the Consumé

• olive oil as needed
• 1 dried arbol chile (optional for heat), seeds removed
• 3 dried guajillo chiles, seeds removed
• 2 pastilla chiles, seeds removed
• 1 Bay Leaf
• 1 small white or yellow onion
• 2 tomatoes, quartered
• 4 garlic cloves
• 3 black peppercorns
• 1/2 Tsp dried thyme
• 1/2 Tsp marjoram
• 1/2 Tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/8 tsp allspice
• 1/2 Tsp ground cumin
• 1/2 Tsp ground ginger
• 2 tbsp apple cider vinegar
• 3 cup water
• 3 tsp (or 3 cubes) no-chicken or no-beef bouillion
• 2 tsp salt

For the Tacos

• corn or flour tortillas
• 1 1/2 cups vegan white-style cheese (if making quesabirria)
• 1/4 cup cilantro, chopped
• lime wedges
• 1/4 white onion, finely diced

Kitchen Equipment:

• Large pan
• Measuring Spoons
• Stainless Steel Peeling Knife
• Cooking Bowl
• Baking Pan
• Pressure Cooker

5.0 from 2 reviews

Vegan Birria Tacos

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Birria is a popular Mexican dish that originated in the Jalisco state. Traditionally made with lamb meat, we are recreating this recipe with a vegan alternative.

Author: The Edgy Veg

Recipe type: Lunch/Dinner

Cuisine: Mexican

Ingredients

Meat

• 2 lbs king oyster mushrooms, shredded (you can also use young jackfruit in water or brine), shredded
• 2 tbsp vegan butter
• 2 tbspolive oil

Consumé

• olive oil as needed
• 1 driedarbol chile (optional for heat), seeds removed
• 3 dried guajillo chiles, seeds removed
• 2 pastilla chiles, seeds removed
• 1 Bay Leaf
• 1 small white or yellow onion
• 2 tomatoes, quartered
• 4 garlic cloves
• 3 black peppercorns
• ½ Tsp dried thyme
• ½ Tsp marjoram
• ½ Tsp dried oregano
• ¼ tsp ground cinnamon
• ⅛ tsp allspice
• ½ Tsp ground cumin
• ½ Tspground ginger
• 2 tbsp apple cider vinegar
• 3 cup water
• 3 tsp (or 3 cubes) no-chicken or no-beef bouillion
• 2 tsp salt

Tacos

• corn or flour tortillas
• 1½ cups vegan white-style cheese (if making quesabirria)
• ¼ cup cilantro, chopped
• lime wedges
• ¼ white onion, finely diced

Instructions

1. Meat
2. Heat a large pan over high heat. Add butter and oil and heat until it ripples. Working a couple handfuls at a time, cook the mushrooms until they have browned and there’s no liquid left in the bottom of the pan. Push them to the side and repeat with remaining mushrooms. Remove from the pan and set aside.
3. Sauce
4. Heat 1 tbsp oil in a small pan over medium-high, add chilies and fry, moving constantly for 1-2 mins.
5. Add 1 cup water and 1 bay leaf , and bring everything to a boil. Boil for about 10 mins, or until the chilies are softened. Remove the bay leaf and add everything else to a blender.
6. In the same pot, heat another 1 tbsp olive oil over medium-high heat. Add onion and tomatoes, and cook until they are slightly browned, about 5 minutes.
7. Add garlic, peppercorns, dried thyme, marjoram, dried oregano, ground cinnamon, and allspice, and cook for another 5 minutes, or so, stirring frequently. Add small amounts of water to the pot if necessary.
8. Add the onion/tomato mixture to the blender, along with ginger, cumin, apple cider vinegar, 3 cups water, and bouillon cubes.
9. Blend until very smooth.
10. OPTION 1: Transfer the consumé to a medium saucepan and bring to a boil.
11. Reduce heat to to medium-low, add mushrooms, cover, and simmer for at least 1 hour. Taste and add salt and pepper to taste.
12. OPTION 2: Transfer the consumé, and shredded mushrooms to an electric pressure cooker (like an instapot). Pressure cook the mixture on high for 25 mins, then allow the pressure to release naturally for 5 mins, before using the quick pressure release to release the rest of the pressure.
13. Separate the mushrooms from the broth.
14. Warm-up tortillas on the stove, oven, or microwave, and heat a non-stick pan over medium-high heat.
15. One at time dip the tortillas into the consume, add some mushrooms to one side of the tortillas, followed by some diced onion, chopped cilantro, and cheese if using. Fold the tortilla in half, grease the pan, and cook for 1 minute or so (covered, if using cheese to help it melt). Repeat with remaining tacos and mushrooms.
16. Serves with a side of consume for dipping, a wedge of lime, and a cold beer.

Nutrition Information

Serving size: 2-4

3.5.3251

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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