Vegan Birria Tacos with Oyster Mushrooms
This is my plant-based version of one of Mexico's most iconic dishes. Shredded oyster mushrooms simmer in a smoky chili broth with ancho, guajillo, and árbol chiles until they soak up every bit of flavor. You dip the tortillas in consomé, crisp them in a skillet, and load them up with cilantro, onion, and lime. I promise you, nobody at the table will miss the meat.
6 people
Calories: 256kcal
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
The birria tastes even better the next day. Store the mushrooms and consomé separately in the fridge for up to 4 days. Reheat on the stove and assemble fresh tacos when ready.
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.
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
Serving: 2pieces | Calories: 256kcal | Carbohydrates: 48g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 456mg | Potassium: 1183mg | Fiber: 12g | Sugar: 10g | Vitamin A: 3833IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 4mg