Vegan Mushroom Birria Quesabirria Tacos
Vegan Mexican Mushroom Birria Tacos
These vegan mushroom birria tacos are bursting with authentic Mexican flavor and so close to the real thing, featuring tender oyster mushrooms in a rich, spicy birria broth served in crispy corn tortillas with melty vegan cheese.
Equipment
Ingredients
Birria Meat
oyster mushrooms (shredded)
450 g
olive oil
30 ml
white onion (halved, thinly sliced)
1 piece
Maggi Seasoning
5 ml
Broth
guajillo chiles
4 piece
chiles de arbol
2 piece
roma tomatoes
2 piece
white onion (quartered)
0.5 piece
garlic cloves
4 piece
bay leaf (crushed)
1 piece
Mexican dried oregano
0.25 tsp
ground black pepper
0.5 tsp
ground allspice
0.25 tsp
ground cumin seed
1 tsp
ground clove
0.125 tsp
ground canela
0.5 tsp
Maggi Seasoning
10 ml
apple cider vinegar
15 ml
salt
1 tsp
vegetable broth
750 ml
Tacos
corn tortillas
8 piece
vegan mozzarella shreds (shredded)
170 g
Instructions
Make the Birria Sauce
Prepare the birria broth by boiling the dried chiles, tomatoes, onion and garlic.
Blend Birria Sauce
Blend the boiled vegetables and spices to create a smooth birria sauce.
Cook the Birria Sauce
Simmer the blended sauce with vegetable broth to develop flavors.
Cook the Vegan Birria Meat
Sauté the shredded oyster mushrooms with onion until golden and tender.
Add Mushrooms to Sauce
Combine the sautéed mushrooms with the birria sauce and simmer together.
Make Vegan Quesabirria Tacos
Assemble tacos by filling corn tortillas with birria mushrooms and vegan cheese, then pan-fry until crispy.
Storage
Store birria meat and broth separately from assembled tacos. Reheat tacos in skillet for best crispiness
Notes
• The birria broth can be made ahead and stored for up to 3 days
• Oyster mushrooms work best but shiitake or cremini can be substituted
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