Name: Vegan Birria Tacos
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 3 dried California chiles; 3 dried chile de arbol (optional); 2 dried guajillo chiles; 1 dried pasilla chile; 1 large white onion, quartered; 6 cloves garlic; 3 tablespoons vegetable oil, divided; 4 cups prepared vegan chicken or vegetable broth, divided; 3 whole peppercorns or 1/2 teaspoon ground black pepper; 3 whole cloves; 1 teaspoon whole cumin; 1 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/8 teaspoon allspice; 3 bay leaves; 2 pounds oyster mushrooms; 2 tablespoons apple cider vinegar; 2 tablespoons vegetable oil; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 12 corn tortillas; 1 cup vegan mozzarella shreds; Chopped cilantro (for serving); Diced onion (for serving); Lime wedges (for serving)

Why Make This Recipe

Vegan Birria Tacos are a delicious and hearty twist on traditional Mexican tacos. They use flavorful mushrooms instead of meat, making this recipe perfect for vegans and anyone looking to try plant-based options. The rich, spicy broth adds depth, and when combined with crispy tortillas and melted vegan cheese, it creates a satisfying meal. Plus, you can customize the toppings to your liking!

How to Make Vegan Birria Tacos

Ingredients

3 dried California Chiles
3 dried chile de arbol (optional)
2 dried guajillo chiles
1 dried pasilla chile
1 large white onion, quartered
6 cloves garlic
3 tablespoons vegetable oil, divided
4 cups prepared vegan chicken or vegetable broth, divided
3 whole peppercorns or 1/2 teaspoon ground black pepper
3 whole cloves
1 teaspoon whole cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
3 bay leaves
2 pounds oyster mushrooms
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons garlic powder
1 teaspoon kosher salt
12 corn tortillas
1 cup vegan mozzarella shreds
Chopped cilantro (for serving)
Diced onion (for serving)
Lime wedges (for serving)

Directions

Cut open the dried chiles with scissors and remove the seeds. Add the chiles to a bowl with hot water to rehydrate for about 30 minutes.
Meanwhile, place the onions and garlic on a parchment paper-lined baking tray, massage with 1 tablespoon of vegetable oil, and broil on high for 25-30 minutes until charred.
Drain the rehydrated chiles and place them in a blender with the roasted onions, garlic, 1 cup of broth, remaining vegetable oil, and seasonings. Blend until smooth. Transfer the sauce to a saucepan with the remaining broth and bay leaves. Bring to a boil, then cover, reduce heat, and simmer for an hour.
While the sauce simmers, shred the oyster mushrooms and season with apple cider vinegar, oil, garlic powder, and salt. Let it marinate.
After the consommé has simmered, heat oil in a skillet, add the marinated mushrooms, and cook until crispy (about 13-15 minutes). Add 1.5 – 2 cups of the sauce and cook for another 5 minutes.
In another pan, heat more oil. Dip corn tortillas in the sauce, cook until lightly browned on one side, then fill with cheese and mushroom ‘meat’, fold, and cook for another 1-2 minutes.
Serve tacos hot with onions, cilantro, lime wedges, and additional sauce for dipping.

How to Serve Vegan Birria Tacos

Serve your Vegan Birria Tacos hot off the skillet. Offer diced onions, chopped cilantro, and lime wedges on the side for toppings. You may also want to provide additional dipping sauce for extra flavor. Enjoy them fresh and hot for the best taste!

How to Store Vegan Birria Tacos

If you have leftovers, store the components separately. Keep the mushroom filling in an airtight container in the refrigerator for up to 3 days. Store the consommé in another container. When ready to eat, reheat the mushrooms and tortilla in a skillet. Keep the sauce warm to dip your tacos.

Tips to Make Vegan Birria Tacos

Make sure to remove all the seeds from the dried chiles to avoid bitterness.
Broil the onions and garlic until they’re nicely charred; this adds great flavor.
Let the mushrooms marinate for at least 30 minutes to absorb all the flavors.
If you like it spicier, add more chile de arbol to the sauce.

Variation

You can try using different mushrooms, such as portobello or shiitake, for a different flavor. You can also use flour tortillas instead of corn if you prefer.

FAQs

1. Can I make Vegan Birria Tacos ahead of time?
Yes, you can prepare the mushroom filling and sauce ahead of time and store them separately in the refrigerator.

2. Are these tacos gluten-free?
Yes, as long as you use corn tortillas that are certified gluten-free, this recipe is gluten-free.

3. What can I substitute for vegan cheese?
If you don’t have vegan cheese, you can leave it out or use avocado slices for creaminess.