Description
If you have been craving a plant based version of those famous crispy birria tacos, these vegan birria tacos deliver big bold flavor without any meat or dairy. Shredded oyster mushrooms simmer in a deep red smoky chile broth, get tucked into corn tortillas with melty vegan cheese, and are pan fried until perfectly golden and crisp. Cozy, saucy, dramatic, and absolutely weeknight worthy.
Ingredients
Scale
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 2 dried ancho chiles
- 4 dried morita chiles
- 5 Roma tomatoes
- 1/2 white onion
- 6 garlic cloves
- 8 whole peppercorns
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 2 tsp Mexican oregano
- 1 tsp thyme
- 2 whole cloves
- 1/4 cinnamon stick
- 3 tbsp apple cider vinegar
- 4 cups vegetable broth
- 2 bay leaves
- Salt to taste
- 2 lbs oyster mushrooms, shredded
- 3 tbsp neutral oil
- 1/2 tbsp garlic powder
- Salt and pepper
- 12 to 14 corn tortillas
- Vegan shredded cheese
- Oil for frying
- White onion, diced
- Cilantro, chopped
- Lime wedges
Instructions
- Remove stems and seeds from dried chiles. Toast briefly in a skillet until fragrant, then soak in hot water until softened.
- Simmer tomatoes, onion, and garlic in water until tender.
- Add softened chiles, cooked vegetables, vinegar, spices, and 1 cup vegetable broth to a blender. Blend until completely smooth.
- Strain the sauce into a pot. Add remaining broth and bay leaves, then simmer 35 to 40 minutes until rich and aromatic.
- Shred oyster mushrooms into thin strips. Toss with oil, garlic powder, salt, and pepper.
- Sauté mushrooms in batches until browned and slightly crispy.
- Add mushrooms back to the pan with 2 cups consommé and simmer a few minutes so they absorb the flavor.
- Warm tortillas to prevent tearing, then dip each tortilla in consommé.
- Place dipped tortilla in a lightly oiled skillet, add mushroom mixture and vegan cheese, fold, and fry until crispy and golden on both sides.
- Serve hot with extra consommé, diced onion, cilantro, and lime wedges.
Notes
Toast the chiles and spices for deeper flavor. Use thicker corn tortillas to avoid tearing. Add more broth for a thinner consommé or simmer longer for a richer, more concentrated broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg