These Vegan Birria Tacos are ridiculously flavorful and oh so filling! They are so hearty that even your meat loving friends will be asking for seconds!
What makes these Vegan Birria Tacos so good?
- Super easy to make! While there are several steps, the overall process is not difficult. It is worth the extra time, we promise!
- The Vegan Birria Tacos are SUPER flavorful. This isn’t your typical taco recipe, this is 100 times more flavorful than your average taco!
Tips and Tricks for Vegan Birria Tacos
- I like to use my cast iron skillet for pan-frying the tacos. It gives the tacos a great crust and the sauce doesn’t stick to the pan like it might with a stainless steel skillet. You can use a non-stick skillet if you prefer.
- I used king oyster mushrooms for this recipe, which are really meaty. You can find them at health food stores and Asian grocery stores. You can also use oyster mushrooms, which are smaller than king oyster mushrooms but still meaty. The king oyster mushrooms are really easy to shred, similar to meat. If you can’t find either of these types of mushrooms, you can use shiitake or portobello mushrooms and thinly slice them.
- To shred the mushrooms, use a fork or your hands. The caps of the mushrooms are not easy to shred, so I usually just slice them very thinly.
- I remove most of the seeds from my dried chilis. If you like a lot of heat, you can leave the seeds in the chilis.
More Vegan Recipes
We have some of the best vegan recipes here! Try some of our favorites next:
- Dairy Free Banana Bread
- Sofritas
- Bloves Sauce
- Hearty Vegan Gumbo
- Mexican Sweet Potatoes
Be sure to check out our sister site, Air Fryer Eats, we have lots of delicious air fryer recipes on that site!
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Pinterest, and Facebook, too!
Vegan Birria Tacos
These Vegan Birria Tacos are ridiculously flavorful and oh so filling! They are so hearty that even your meat loving friends will be asking for seconds!
Equipment
Ingredients
Birria consomé
- 2 cups water boiling or very hot
- 5 Guajillo chiles dried
- 2 Pasila Ancho Chiles dried
- 2 tbsp olive oil
- 1 onion yellow or white, large, roughly diced
- 6 garlic cloves whole or minced
- 8 oz tomato sauce
- 1 tbsp apple cider vinegar
- 2 tsp oregano
- 1 tsp cumin
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 2 bay leaves
- 3 cups vegetable broth
Mushrooms
- 1.5 pounds oyster mushrooms shredded
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Tacos
- 12 corn tortillas
- ½ cup cilantro chopped
- ½ cup white onion diced
- lime cut into wedges for serving
Instructions
- Remove the stems and seeds from the dried chilis. Soak dried chilis in 2 cups of boiling water for 20 minutes.
- Shred the mushrooms with a fork or your hands. Once shredded, toss with oil, apple cider vinegar, garlic powder, salt and black pepper. Set aside and let marinate until ready to use.
- Heat a large skillet over medium heat. Add the olive oil. Add the onions and garlic cloves and sauté for 5-6 minutes, stirring often, until the onions are translucent and lightly browned.
- Add the rehydrated chilis with the soaking water, onion, garlic, tomato sauce, apple cider vinegar, oregano, cumin, salt, black pepper, cinnamon, and cloves to a high-speed blender. Blend until smooth.
- Strain the mixture through a fine-mesh sieve back into the saucepan and add the bay leaves and vegetable broth. Let the mixture come to a boil and then simmer for 30 minutes. Discard the bay leaves.
- To cook the mushrooms, set another large skillet over medium heat. Add the marinated mushrooms and cook for 8-10 minutes, stirring often, until the mushrooms are lightly browned. Add 2 cups of the sauce to the mushrooms, reserving the rest for later. Cook for an additional 10 minutes, stirring often.
- To prepare the tacos, working in batches of 2-3 tortillas, dip the tortillas in the reserved sauce. Then, place the dipped tortillas in a preheated skillet over medium heat. Fry for 1 minute and then fill half of the tortilla with the mushroom filling. Top with some onions and cilantro and then fold over. Fry on each side for 1-2 minutes, until golden. Repeat with remaining sauce, tortillas and mushroom filling.
- Serve with remaining reserved sauce topped with cilantro and onion.
Notes
Tips and Tricks for Vegan Birria Tacos
- I like to use my cast iron skillet for pan-frying the tacos. It gives the tacos a great crust and the sauce doesn’t stick to the pan like it might with a stainless steel skillet. You can use a non-stick skillet if you prefer.
- I used king oyster mushrooms for this recipe, which are really meaty. You can find them at health food stores and Asian grocery stores. You can also use oyster mushrooms, which are smaller than king oyster mushrooms but still meaty. The king oyster mushrooms are really easy to shred, similar to meat. If you can’t find either of these types of mushrooms, you can use shiitake or portobello mushrooms and thinly slice them.
- To shred the mushrooms, use a fork or your hands. The caps of the mushrooms are not easy to shred, so I usually just slice them very thinly.
- I remove most of the seeds from my dried chilis. If you like a lot of heat, you can leave the seeds in the chilis.
Nutrition
Calories: 394kcalCarbohydrates: 62gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1637mgPotassium: 1259mgFiber: 13gSugar: 10gVitamin A: 2028IUVitamin C: 11mgCalcium: 129mgIron: 5mg
Tried this recipe?Let us know how it was!
