BEST Vegan Birria Tacos
Filled with meaty oyster mushrooms and creamy vegan cheese and serve with flavorful birria consommé for dipping, these are the BEST vegan birria tacos! You're going to love this authentic vegan birria recipe - Taco Night never looked so yum.
Servings: 4 servings
Calories: 522kcal
Ingredients
Ingredients
- 1 lb oyster mushrooms shredded (will yield 9 cups raw)
- 2 Tablespoons olive or vegetable oil more if needed
- 1 medium white onion halved and thinly sliced
- 1 teaspoons Maggi Seasoning
Broth Ingredients
- 4 large guajillos
- 2 whole chiles de arbol optional for a little heat
- 2 small roma tomatoes
- ½ medium white onion cut into 4 pieces
- 4 large garlic cloves
- water for boiling
- 1 whole bayleaf crushed
- ¼ teaspoon Mexican dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- 1 teaspoon ground cumin seed
- ⅛ teaspoon ground clove
- ½ teaspoon ground canela
- 2 teaspoons Maggi Seasoning
- 1½ to 2 teaspoons apple cider vinegar
- salt to taste
- 2 to 4 cups of vegetable broth
Quesabirria Ingredients
- 8 corn tortillas
- 3 cups shredded cheese I use vegan VioLife Mozzarella Shreds
Instructions
Vegan Birria Instructions
- Use a damp cloth or paper towel to wipe clean the chiles, then cut off the stem and deseed. In a pot place the chiles, the tomatoes, onion, and garlic cloves. Pour enough water to cover them and simmer until chiles are rehydrated and the onion is soft.
- Once the chiles have rehydrated, use a slotted spoon to remove them and vegetables from the pot and place into a blender. Add the crushed bay leaf and ½ cup of the boiling broth, blend until you have a perfectly smooth salsa. You can use more boiling broth if needed.
- If you have a Vitamix or Ninja blender you don’t need to strain the salsa, but if you don’t and your blender isn’t too powerful then use a colander to strain the salsa into a pot.
- Then add the oregano, ground black pepper, allspice, ground cumin, ground clove, canela, 2 teaspoons Maggi Seasoning, the apple cider vinegar, and stir until well combined.
- Mix in 2 cups of the vegetable broth and simmer for 20 minutes. Taste and adjust seasoning as desired. Do not add more broth yet!
Cook The Mushrooms
- While you wait for the salsa to simmer you can cook the shredded oyster mushrooms. In a large enough sauté pan to fit the mushrooms, heat up 2 Tablespoons of oil then add the onions and sauté until soft and translucent.
- Then mix in the shredded mushrooms, and drizzle the teaspoon of Maggi seasoning over them and cook until they have softened and are a bit crispy.
- Add the cooked mushrooms to the pot and simmer for 15 minutes or until ready to serve. Then taste and adjust seasoning if desired. At this time you can add more broth if you'd like to make a thinner broth.
- To serve the consommé top with finely chopped onion and fresh cilantro, serve with warm corn tortilla and some lime wedges.
Quesabirria Taco Instructions
- After you’ve made the birria, you want to separate some of the “meat” from the broth. You can use a slotted spoon or a sieve to do so.
- Heat some corn tortillas on a hot comal, then place some shredded cheese on top of the tortillas. Obviously for a fully vegan meal use your favorite melting vegan cheese. For a vegetarian quesabirria you use Chihuahua cheese, or asadero or even Oaxaca cheese would work.
- Next you can add a couple of tablespoons of the strained vegan birria over the cheese. Fold in half moon shapes and allow cheese to melt and tortilla to crisp up a bit.
- Drizzle some of the broth over each quesabirria. Cook for a few minutes, flip and repeat and cook until the bottom side is nice and crispy. Serve with a bowl of the consommé. Enjoy
Notes
Make sure to also check out my birria tamales, birria pozole and birria ramen recipes.
Nutrition
Serving: 4servings | Calories: 522kcal | Carbohydrates: 45g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1771mg | Potassium: 886mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2470IU | Vitamin C: 10mg | Calcium: 504mg | Iron: 4mg
