If you thought birria tacos could only be made with meat, think again – these vegan birria tacos are rich, flavorful, and unbelievably satisfying. The combination of king oyster mushrooms and a deeply spiced, slow-simmered broth (consomé) creates the ultimate plant-based version of this beloved dish.
If you’re looking for a high protein version, you can use my shredded tofu taco base for this recipe too. Or, if you’re looking for more recipes made with plant-based meat substitutes, you can’t miss my vegetarian crunchwrap supreme, Chik Fil A chicken sandwich dupe, and oyster mushroom fried chicken recipe!
What are Birria Tacos?
Birria tacos are a beloved Mexican street food originally from the state of Jalisco. Traditionally made with goat or beef stewed in a rich, spicy red chile broth, the meat is shredded, folded into corn tortillas, then pan-fried and dunked into the leftover broth (consommé) for the ultimate crispy-and-soupy bite.
Over time, birria exploded in popularity across the U.S., especially in Los Angeles and New York, thanks to its bold flavor, melty cheese, and that dramatic dip-in-broth moment. While classic birria is meat-heavy, this vegan version gives you all the same richness—minus the animal products.
Why Are King Oysters a Good Meat Substitute?
King oyster mushrooms are the secret weapon of plant-based cooking.
- Texture: Their thick, fibrous stems have a naturally meaty texture that makes them one of the best substitutes for shredded meat—especially in recipes like birria tacos that rely on a hearty, pull-apart feel.
- Shreddable: When shredded with a fork and sautéed, king oyster mushrooms mimic the strands of slow-cooked beef or pork almost perfectly. They develop crispy, caramelized edges while staying juicy and tender on the inside—especially when simmered in a rich, spicy birria broth. Unlike other mushrooms, they’re not spongy, slimy, or overly earthy—which makes them perfect for absorbing bold flavors like chile, cumin, garlic, and bay leaf.
- Neutral taste: They have a clean, mild flavor that doesn’t compete with the dish—just enhances it. This makes them the perfect blank canvas for the adobo-spiced consommé. They also cook quickly, don’t require special prep like rinsing or boiling, and are easy to find at Asian markets or specialty grocers.
- Plant-based protein feel: While not high in protein like tofu or tempeh, king oysters deliver the chewy, satisfying mouthfeel people crave in traditional meat dishes—without any animal products. They give your vegan birria tacos substance and bite.
If you’ve been looking for a vegan meat swap that actually delivers on chew, bite, and richness—king oyster mushrooms are it.
Ingredients for Vegan Birria Tacos:
If you want to make the best Vegan Birria Tacos make sure you have the following ingredients:
Consome:
- Dried Chiles (Arbol, Guajillo, and California Chiles): These bring the signature smoky and slightly spicy kick.
- San Marzano Tomatoes: Adds a rich, slightly sweet depth to balance the heat.
- Yellow Onions & Garlic: The base for deep, aromatic flavor.
- Spices (Cumin, Oregano, Cinnamon, Cloves, Pasilla Powder, Red Chili Powder, Whole Peppercorns, Bay Leaves): A perfect blend of warmth, earthiness, and heat.
- Veggie Broth & Water: Forms the base of our birria broth, helping to extract every bit of spice and umami.
- Oil & Salt: Enhances the flavors and helps develop richness.
Mushroom Meat:
- King Oyster Mushrooms: The best plant-based alternative to shredded beef.
- Taco Seasoning: A simple way to add extra bold flavors to the mushrooms.
- A Bit of Birria Broth: Infuses the mushrooms with an extra layer of depth.
Taco Assembly:
- Street Taco Tortillas: The perfect size for dipping and folding.
- Vegan Cheese: Melts beautifully into the tacos for that gooey, indulgent bite.
- Yellow Onions & Fresh Cilantro: The classic topping duo that adds crunch and freshness.
How to Make Vegan Birria Tacos
- Make the Broth: Sauté onions and garlic, toast the spices, add tomatoes, and simmer everything with chiles, broth, and bay leaves.
- Blend the Consomé: Remove bay leaves, then blend everything into a smooth, rich broth.
- Prepare the Mushrooms: Shred, sauté, season, and let them soak up some of that flavorful broth.
- Assemble & Cook: Dip tortillas in broth, cook them on a hot pan, fill with mushrooms and cheese, fold, and crisp up.
- Serve & Enjoy: Garnish your vegan birria tacos with onions and cilantro, and serve with extra broth for dipping!
Common Mistakes to Avoid
1. Not soaking the chiles long enough:
If your dried chiles are too firm when you blend, the broth won’t be as smooth. Let them soften fully in the simmering liquid before blending.
2. Not blending the broth enough:
A chunky consommé ruins the dip. Use an immersion blender or high-powered blender and strain if needed for ultra-smooth results.
3. Not crisping the tacos:
Don’t rush the pan-fry step! Press the tacos gently and let them get golden and crispy—it makes all the difference.
5. Overstuffing the tacos:
Tempting, but it’ll make them hard to flip and soggy. A modest amount of mushroom and cheese gets the perfect melt and crisp.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
The Best Vegan Birria Tacos
Ingredients
Broth
- 5 arbol chilles
- 2 california chillies
- 2 guajillo chillies
- 1/4 c yellow onions
- 2.5 tbsp chopped garlic
- 4 dried bay leaves
- 1/8 tsp cinnamon powder
- 4 cloves
- 1/4 tsp pasilla powder
- 1/4 tsp red chilli powder
- 2 tbsp oil
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder
- 1/2 tsp whole peppercorns
- 1 c san marzano tomatoes
- 1 tsp salt
- 2.5 c veggie broth
- 5.5 c water
Mushroom "Meat"
- 2 tbsp oil
- 200 g king oyster mushrooms
- 1 tsp taco seasoning
- 1/3 c of the broth we just made
Additional Ingredients
- yellow onions
- cilantro
- cheese
- street tacos
Instructions
- Make the Broth: Heat oil in a pot over medium heat. Add yellow onions and sauté until translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Toast the Spices: Add salt, cloves, red chili powder, cumin, oregano, pasilla powder, cinnamon, and whole peppercorns. Stir for about a minute until aromatic.
- Add Tomatoes & Liquid: Pour in San Marzano tomatoes, crushing them with a wooden spoon. Sauté for a few minutes, then add veggie broth, 4 cups of water, dried chiles, and bay leaves.
- Simmer & Blend: Let the broth simmer on low-medium heat for about an hour. Add another 1.5 cups of water 20 minutes before it’s done. Remove bay leaves, then blend until smooth using an immersion blender.
- Prepare the Mushroom "Meat": Shred the king oyster mushrooms using a fork. Heat oil in a pan, add the mushrooms, and sauté until they release their water. Stir in taco seasoning and cook for another minute. Pour in 1/3 cup of the birria broth and let it fully absorb.
- Assemble the Tacos: Heat a pan over medium heat. Dip tortillas in the broth, then place them on the pan. Fill with mushroom "meat" and cheese, then fold the taco in half.
- Cook Until Crispy: Press down gently and cook for 2-3 minutes per side until crispy and golden. Add more broth as needed to keep them moist.
- Serve: Garnish with yellow onions and cilantro, and serve with extra broth for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving suggestions:
Serve these spicy vegan birria tacos with a cool refreshing cup of my strawberry agua fresca or strawberry sago! And if you’re looking for a complimentary side dish, my Mexican Street Corn recipe with smokey chipotle aioli is a MUST!
If you’re still craving more tacos, try my vegan steak tacos and high protein black bean tacos as well.
These tacos are part of my series on hearty, meat-free mains—discover even more vegetarian meat substitutes like wings, burgers, and skewers.
FAQ
If you’re having trouble finding these ingredients, I recommend checking your local 99 cent store! That’s where I got mine from. I’ve also seen them at various chain grocers like Safeway and Fred Meyer.
You may have some luck at your local farmers market or at some major supermarkets like Whole foods. But my recommendation is to check out your local Asian grocery store – HMart, 99 Ranch Market, Uwajimaya, etc. You’ll get them for much cheaper!
Broth: Store leftover consommé in the fridge for up to 5 days, or freeze for 2–3 months.
Mushroom “meat”: Can be made ahead and stored in an airtight container for 3–4 days. Reheat in a pan with a splash of broth.
Tacos: Best enjoyed fresh, but leftovers can be reheated in a skillet until crispy again—just avoid the microwave!
Pro Tip: Freeze any leftover broth in ice cube trays for quick single-serve portions.
Really appreciate how easy to follow the recipe was! The broth was flavorful and delicious with just the right amount of spice. Took to a vegan friends birthday party and was a hit!
The consistency of the king oyster mushrooms was absolutely perfect and moist and soaked up the broth so well! Dare I say this might be my favorite over regular beef birria
Ooooo this was sooo goodd and filling!!!! Loved it
These tacos were sooooo delicious🤩
This recipe was much easier to make than I thought, but I got to try some new things and I learned a lot! It took some trial and error for me to get the tacos not to fall apart, but maybe I didn’t let the oil heat up enough at first. They tasted amazing though and my roommates were very impressed. Also, I used some leftover broth for a soup that fed me for several days. Great recipe!
The sauce was kick a$$! A little extra spicy as I didnt have the cali chile and added the acho instead. Did remove the seeds and dry veins but apparently was not enough to cut the heat down. Was a little laborious process to work with 1 taco at a time but worth it!!