About this recipe
Every bite of these vegan birria tacos is a total dream. The corn tortilla, stuffed with the meaty oyster mushrooms, is cooked in a chili broth with spices and is topped with cilantro, onion, and lime juice. Wow! Mexican flavors at their best.
These vegetarian tacos are served with a delicious broth (consommé) on the side so you can dip your taco before each bite.
Where does birria come from?
Tacos de birria come from the state of Jalisco in Mexico and are usually made with goat meat, lamb meat, or a mixture of beef and lamb. Jalisco is a Western Mexican state mostly known for its mariachi music and tequila. It is one of the most economically and culturally diverse states in Mexico.
What is authentic Mexican birria?
The meat is marinated in chili paste and then cooked in a broth with spices. It is served with the consommé in which it is cooked.
This version is vegan, perfect in flavor and texture, and perfect for our bodies. Despite having all the original dish’s tastes, it is not greasy or heavy for our tummies.
When is birria served? In Mexico, birria is served on special occasions: Christmas, Baptisms, New Year’s, etc. For me, every day is unique; we celebrate the little things, and that’s why this dish is often eaten at home.
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, and arbol chili.
Spices: bay leaf, ground cumin, cinnamon, ground cloves, a pinch of allspice, Mexican oregano, cinnamon, and salt.
How to make vegan birria at home?
- The chiles. Soak the dried chiles in boiling water in a saucepan; if you want more flavor, you can toast them first on a comal or skillet over high heat.
- The mushrooms. You can easily shred the oyster mushrooms with your hands. I recommend that you do this very well to have a perfect taco bite each time. In the video for the vegan pozole, I show you how to shred them.
- The second thing to do is the birria sauce or consomme. Then, you have to roast the tomato, garlic, and onion to make the birria sauce. Roast them on a large skillet, a comal, or a pan, and broil them in the oven or directly on the soup pot you are going to use. I like to use a Dutch oven for this recipe. When they are almost burned, blend them with the chiles and the liquid you soaked them to make the cooking broth. Pour this caldillo into a pot, and add the spices and the oyster mushrooms.
- Cooking the birria. Cook over medium-high heat until it reaches a boil, then lower the heat and let it simmer for 30 minutes or until the oyster mushrooms are cooked.
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.
- 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.
Vegan Birria Tacos
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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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