Vegan Birria Tacos with slow cooked consommé. Because dipping your tacos in a rich and hearty sauce is just better than eating them on their own. Meaty oyster mushrooms are shredded and marinated, then stuffed into warmed tortillas with melty cheese and fried to perfection to make the best Vegan Birria Tacos. Serve each taco with fresh onions, cilantro, and lime … and of course, a side of the most delicious and savory consommé. This Mexican dish comes together easily, and is so delicious! Bonus : the consommé is great as leftovers! Serve with enchiladas, or on top of nachos to completely take your Mexican-inspired dishes to a whole new level!

Vegan Birria Tacos … aka the perfect meal for a quarantined Cinco de Mayo

Simple, delicious tacos – stuffed with juicy, savory marinated oyster mushrooms, and served with slow cooked, flavorful consommé. If you’re familiar with Mexican cuisine, I promise that the depth of flavors in this dish will give you all the feel-good emotions associated with your favorite food memories. Mine just so happen to be eating some of the best Mexican food California has to offer. I’m lucky to have grown up in a city that is deeply rooted in its Hispanic culture.  This recipe feels like home. And it’s exactly what I needed during these crazy times!

Grab a drink and let’s get to cooking the best Vegan Birria Tacos!

what is birria?

Birria is a Mexican dish that originates from the state of Jalisco. Traditionally, it is made from goat meat or mutton, but in surrounding states like Michoacán, parts of Durango, and Zacatecas, versions include beef birria, AKA Birria de Res. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. It’s also popular dish to eat to sweat out a cruda, or hangover. Preparation techniques vary, but the dish is often served with corn tortillas, onions, cilantro and lime, and the meat is marinated in adobo spices. There are a few different ways to enjoy Birria, my favorite being in tacos, alongside the consommé for dipping. Over the years, this technique has become quite popular in the US, and for good reason!

how to make vegan birria tacos

Just like its original counterpart, this dish does require some time! But don’t let that dissuade you, because it’s fairly easy and simple to make. Most of the work is done by shredding your mushrooms, but after that … it’s pretty much hands-off! Here’s what you’ll need to do:

1. Rehydrate your dried peppers in a large bowl of hot water for about 30 minutes.
2. While your peppers are rehydrating, roast your onions and garlic in the oven under the broiler and start shredding your oyster mushrooms. You can do this simultaneously, so that by the time you’re done shredding your mushrooms, the peppers are rehydrated, and the onions & garlic are beautifully charred.
3.  Once the mushrooms are shredded, season it with apple cider vinegar, a bit of oil, garlic powder, and some salt. Give it a good massage to ensure all the pieces are coated. Cover it and let it marinate in the refrigerator while you prepare the sauce and slow-cook it, about an hour.
4. Once you’ve got the mushrooms marinating in the fridge, time to prepare the consommé! In a high speed blender, add the rehydrated peppers, onion, garlic, 1 cup broth, cloves, peppercorn, cinnamon, cumin seeds dried oregano, allspice, and 2 tablespoons oil. Blend until completely smooth, about 1 minute. Transfer the consommé to a saucepan on medium heat with the rest of the broth and bay leaves, and bring to a boil. Once it reaches a boil, cover, reduce heat to low and simmer for an hour.  After about 20-30 minutes, make sure to give it a taste and adjust seasonings.
5. After the consommé has been simmering for an hour, it’s time to cook your ‘meat’! While the sauce is still simmering, add a bit of oil to a large skillet on medium high heat. Once the oil is hot and shimmering, add marinated mushrooms in an even layer and cook until the edges begin to crisp up a bit, about 13-15 minutes. Once the mushrooms are crisped around the edges, add about 1.5 – 2 cups of the sauce and cook, stirring often, another 5 minutes or so.
6. Now it’s time to make the tacos! In another pan on medium heat, add a bit more oil. Dip your corn tortilla into the sauce and place onto the pan – repeat with as many tortillas as will comfortably fit into the pan. Add your cheese and a a couple tablespoons of the mushroom ‘meat’ onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy, about 1-2 minutes. Fold tacos in half, gently pressing with a spatula. Repeat the process with oil, sauce, tortillas, and remaining meat.
7. Serve tacos hot with onions, cilantro, fresh lime wedges, and additional sauce for dipping or sipping!

more mexican-inspired dishes to try this Cinco de Mayo

• Vegan Sopa de Albóndigas 
• Vegan Elote (Mexican Street Corn)
• Chick’n Flautas Ahogadas 
• Vegan Pozole Verde 

so, what’s the verdict?

If you make my Vegan Birria tacos, tell me about it! Snap a photo or video, and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.  I love seeing all your recreations of my recipes! Until next time, friends!

XO!!!

4.9 from 42 reviews

Vegan Birria Tacos

 

Save Print

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Vegan Birria Tacos with slow cooked consommé. Because dipping your tacos in a rich and hearty sauce is just better than eating them on their own. Meaty oyster mushrooms are shredded and marinated, then stuffed into warmed tortillas with melty cheese and fried to perfection to make the best Vegan Birria Tacos. Serve each taco with fresh onions, cilantro, and lime ... and of course, a side of the most delicious and savory consommé. This Mexican dish comes together easily, and is so delicious! Bonus : the consommé is great as leftovers! Serve with enchiladas, or on top of nachos to completely take your Mexican-inspired dishes to a whole new level!

Author: Ashley

Recipe type: Vegan

Cuisine: Mexican-Inspired

Serves: 4 Servings

Ingredients

Sauce

• 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 TBS vegetable oil, divided
• 4 cups prepared vegan chicken or vegetable broth, divided
• 3 whole peppercorns, or ½ tsp ground black pepper
• 3 whole cloves
• 1 tsp whole cumin
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• ⅛ tsp allspice
• 3 Bay leaves

Birria 'Meat

• 2 LBS oyster mushrooms
• 2 TBS apple cider vinegar
• 2 TBS vegetable oil
• 2 tsp garlic powder
• 1 tsp Kosher salt

Tacos

• 12 corn tortillas
• 1 cup vegan mozzarella shreds
• Chopped cilantro, for serving
• Dice onion, for serving
• Lime wedges, for serving

Instructions

Sauce

1. Cut open the dried chiles with scissors and remove the seeds. Add the chiles to a bowl with hot water to rehydrate, about 30 minutes.
2. Meanwhile, place onions and garlic on a parchment paper lined baking tray and massage with 1 tablespoon vegetable oil. Place in the oven on the middle rack. Broil on high for about 25-30 minutes, or until the onions and garlic are darker in color and charred on the outer parts.
3. When the chiles are rehydrated, drain them and place them in a blender with roasted onions, garlic, 1 cup broth, remaining 2 tablespoons of oil, and the seasonings. Blend until smooth. Transfer the sauce to a saucepan on medium high heat with the remaining 3 cups of broth and bay leaves. Bring to a boil. Once it reaches a boil, cover, reduce heat to low, and simmer for an hour. Remove bay leaves with tongs, taste and adjust seasonings.

Birria 'Meat'

1. While the chiles are rehydrating and the onions & garlic are in the oven, start shredding your mushrooms using your hands. You can do this simultaneously, so that by the time you’re done shredding your mushrooms, the peppers are rehydrated, and the onions & garlic are beautifully charred.
2. Once the mushrooms are shredded, season it with apple cider vinegar, oil, garlic powder, and salt. Give it a good massage to ensure all the pieces are coated. Cover it and let it marinate while the sauce is simmering.
3. After the consommé has been simmering for an hour, it’s time to cook your ‘meat’! While the sauce is still simmering, add a bit of oil to a large skillet on medium high heat. Once the oil is hot and shimmering, add marinated mushrooms in an even layer and cook until the edges begin to crisp up a bit, about 13-15 minutes. Once the mushrooms are crisped around the edges, add about 1.5 – 2 cups of the sauce and cook, stirring often, another 5 minutes or so.

Tacos

1. In another pan on medium heat, add a bit more oil. Dip your corn tortilla into the sauce and place onto the pan – repeat with as many tortillas as will comfortably fit into the pan. Add a spoonful of cheese and a a couple tablespoons of the mushroom ‘meat’ onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy, about 1-2 minutes. Fold tacos in half, gently pressing with a spatula. Repeat the process with oil, sauce, tortillas, and remaining meat.
2. Serve tacos hot with onions, cilantro, fresh lime wedges, and additional sauce for dipping or sipping!

Notes

My wife and I like the sauce a bit thick. Traditionally, it is served much thinner. If you prefer it thinned out, at more broth (about ½ cup at a time), until you reach the consistency you want.

3.5.3251