About this recipe
These vegan birria tacos 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 consomé, crisped in a skillet, and loaded with cilantro, onion, and a squeeze of lime. All the bold, deep flavors without the 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 with meat and chiles, is always served alongside for dipping.
Why you will love this vegan version
The oyster mushrooms shred just like meat and soak up every bit of the chili broth. You get all the traditional spice and richness, but lighter and easier to make on a weeknight. And dipping each taco into a steaming cup of consomé before every bite is honestly the best part.
Ingredients for vegan birria tacos
- Oyster mushrooms. They shred easily and absorb all the delicious flavors of the chiles and spices. In a pinch, you can use jackfruit or a mixture of both.
- Garlic, onion, and tomato for the broth.
- Chiles: ancho, guajillo and chile de árbol.
Spices: bay leaf, ground cumin, cinnamon, ground cloves, a pinch of allspice, Mexican oregano, and salt.
How to make vegan birria
- 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 deeply flavored.
Assemble the birria tacos
- Make the tacos. Heat the corn tortillas and fill them with the vegan birria. Finish each taco with onion, chopped cilantro, and a squeeze of lime. If you want that extra crispy edge, lightly dip each tortilla in the broth before heating it in the skillet.
- Serve. Serve with a cup of hot consomé on the side, topped with onion, cilantro, and lime. Before each bite, dip the taco into the broth.
Vegan Birria Tacos with Oyster Mushrooms
Equipment
- Large Pot or Dutch Oven
- Comal or skillet
Ingredients
Birria
- 2 pounds oyster mushrooms
- 2 ancho chiles
- 2 guajillo chiles
- 2 chiles de árbol
- 3 to 4 medium tomatoes
- ½ large white onion
- 6 garlic cloves unpeeled
- 1 tablespoon oil
- 1 cinnamon stick
- ½ teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ⅛ teaspoon ground cloves
- 1 pinch allspice
- 1 bay leaf
- 1 teaspoon salt
- 4 cups water
For the tacos
- 12 corn tortillas
- 1 cup white onion finely diced
- ½ cup cilantro chopped
- Limes cut into wedges
Instructions
- Remove the stems and seeds from all the chiles. Soak them in a cup of boiling water until soft and pliable, about 10 minutes. For deeper flavor, toast them briefly on a hot comal or skillet before soaking.
- While the chiles soak, roast the tomatoes, unpeeled garlic, and onion on a hot comal or skillet until deeply charred on both sides.
- Add the soaked chiles (with their soaking liquid), roasted tomatoes, peeled garlic, onion, and salt to a blender. Blend until completely smooth.
- Heat a tablespoon of oil in a large pot over medium heat. Pour in the chile sauce and cook for about 5 minutes, stirring occasionally, until the color deepens to a dark red.
- Add 4 cups of water, the cinnamon stick, cumin, oregano, cloves, allspice, and bay leaf. Stir to combine.
- Tear the oyster mushrooms into thin strips with your hands and add them to the pot. Bring to a gentle boil, then lower the heat and simmer for 20 minutes until the mushrooms are tender and the broth is rich and concentrated. Taste and adjust salt.
- Remove the mushrooms from the broth and set aside on a platter.
- To assemble, heat a skillet with a little oil or a spoonful of the chili broth. Dip each corn tortilla lightly in the consomé, then place it in the hot skillet to crisp. Fill with the shredded mushrooms, top with diced onion, cilantro, and a squeeze of lime.
- Serve with a cup of hot consomé on the side, finished with onion, cilantro, and lime. Dip each taco into the broth before every bite.
Notes
You can substitute half the oyster mushrooms with jackfruit for a mix of textures.
If you want quesabirria style, add a little cheese to the tortilla while it crisps in the skillet. Use vegan cheese or regular, your call.
For a spicier birria, add one or two more chiles de árbol.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.