About this recipe
These tacos de birria veganos are my plant-based take on one of Mexico’s most beloved dishes from Jalisco. Traditionally made with goat, lamb, or beef, birria is slow-cooked in a chili broth until rich and tender, then served with a flavorful consomé for dipping.
In this version, meaty shredded oyster mushrooms (and optional jackfruit) soak in a smoky chili broth with authentic spices. The tortillas are dipped in consommé, crisped in a skillet, and loaded with cilantro, onion, and a squeeze of lime. All the bold, deep flavors—without the heaviness of meat.
Where does birria come from?
Tacos de birria originate in Jalisco, Mexico, a state famous for mariachi music, tequila, and its vibrant culinary traditions. In its classic form, birria meat is marinated in a chili paste and slow-cooked in a spiced broth, then shredded and tucked into tortillas. The consommé—rich from the meat and chiles—is always served alongside for dipping.
Why You’ll Love This Vegan Version
- Authentic flavor, plant-based – All the traditional spices and chili richness.
- Texturally satisfying – Oyster mushrooms shred like meat and soak up the consommé.
- Fun to eat – Dip each taco into a steaming cup of broth before taking a bite.
- Better for everyday – Lighter than traditional meat birria but still deeply comforting.
INGREDIENTS for vegan birria (vegetarian birria tacos)
- Oyster mushrooms. They can be easily shredded and absorb all the delicious flavors of the chilies and spices. In a pinch, you can use jackfruit or a mixture of both.
- Garlic, onion, and tomato for the broth (or sauce).
- Chiles: ancho chili, guajillo chiles y árbol chili.
Spices: bay leaf, ground cumin, cinnamon, ground cloves, a pinch of allspice, Mexican oregano, and salt.
How to Make Authentic Tacos de Birria (Vegan Version)
- Prepare the chiles. Remove stems and seeds. Soak in boiling water until softened (about 10 minutes). For a deeper flavor, toast briefly on a comal or skillet before soaking.
- Shred the mushrooms. Tear oyster mushrooms into thin strips with your hands for that perfect taco bite. Jackfruit can be added for a mix of textures.
- Make the birria sauce (consomé). Roast the tomato, garlic, and onion until deeply charred—on a comal, skillet, Dutch oven, or under the broiler. Blend with softened chiles and their soaking liquid until smooth; strain for a silky broth.
- Build the birria base. Pour the sauce (caldillo) into your pot. Add the spices, shredded mushrooms, and jackfruit (if using).
- Simmer. Bring to a boil, then lower to a gentle simmer for about 30 minutes, until mushrooms are tender and the broth is infused with flavor.
Make your Birria tacos
- Make the tacos. When ready, heat the corn tortillas and fill them with the vegan birria. Finish each taco with onion and chopped cilantro, and squeeze half a lime on it. If you wish, you could lightly dip each corn tortilla in the broth before heating it.
- Serve. Serve with a bowl or cup of broth on one side, also prepared with onion, cilantro, and lime. Before each bite, soak the taco in the broth.
Tacos de Birria Veganos (Vegan Birria Tacos with Oyster Mushrooms)
Ingredients
- 2 pounds oyster mushrooms
- 2 guajillo chilies
- 2 ancho chili peppers
- 2 dried red chili
- 1/2 large white onion
- 6 garlic cloves unpeeled
- 3-4 medium-large tomatoes
- 1 tablespoon oil
- 1 cinnamon stick
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1 pinch all-spice
- 1 teaspoon Salt
For the tacos
- 12 corn tortillas
- 1 cup onion minced in small squares
- 1/2 cup cilantro chopped
- limes
Instructions
- In a cup of boiling water soak the chilies until they are soft and pliable.
- In a hot comal or skillet, roast the onion, garlic with skin and tomato until well burned on both sides.
- Remove the chiles from the hot water, open them and remove the seeds and stem.
- Put the onion, tomato, peeled garlic cloves, chilies and the water in which you soaked the chiles in the blender glass. Add the salt and blend until everything is perfectly integrated.
- In a large pot add a tablespoon of oil; when it is hot, empty the mixture of chilies and aromatics. Let it cook for 5 minutes or until the color turns dark red. Add 4 cups of water and the spices.
- When it comes to a gentle boil, add the oyster mushrooms, taste for salt, adjust if necessary. Leave 15-20 until the mushrooms are soft and the flavors of the broth are concentrated.
- Remove the mushrooms from the broth and place them on a platter.
- If you are going to reheat them, put them in a skillet with a teaspoon of oil.
- Heat corn tortillas with a little oil or chili broth, fill with the cooked mushrooms, finish each taco with chopped onion, chopped cilantro, and lime juice.
- Serve with a small bowl with broth on the side. Finish the broth with onion, cilantro, and lime juice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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