Why vegan birria tacos? Because the only thing that could make tacos better is dipping them in a rich and spicy consome.
Don’t let being vegan or vegetarian or flexitarian stop you from enjoying the tacos of your dreams! This recipe for vegan birria tacos packs all the favor without the need for any meat. And most importantly, they taste just as great!
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Well, What do I Replace the Meat with?
Birria tacos are made with shredded beef, but you can recreate a similar texture for a vegan version of birria tacos using king oyster mushrooms. This is because king oyster mushrooms have the perfect-meat like texture. Just firmly hold onto the end of your mushroom and use a fork to shred it.
How Do I Make My Birria Tacos Vegetarian Instead of Vegan?
Sure, this is a vegan recipe, but, if you’re vegetarian, and want to add real cheese, oaxaca cheese is what is traditionally used! It has a similar texture to mozzarella (which you can also use instead!) and creates the perfect cheese pull.
Vegan Birria Tacos – Ingredient Breakdown:
The first thing to remember when making this recipe, is that the heart of this broth is really in the perfect blend of dried whole chillies and powdered spices. Without the right spices, your consome won’t pack the right punch.
Key Spices
- (1) arbol chilies
- (2) california chilies
- (3) guajillo chilies
- (4) dried bay leaves
- (5) pasilla powder
- (6) cinnamon powder
- (7) cloves
- (8) red chili powder
- (9) dried oregano
- (10) cumin powder
- (11) whole peppercorns
Vegan Birria Tacos – Process + Keys to Success
Broth
- To create the broth (consome) for your vegan birria tacos, begin by sautรฉeing yellow onions in oil until translucent, then add in garlic and sautรฉ for another 30 seconds.
- Then, add salt, cloves, red chili powder, cumin, oregano, pasilla powder, cinnamon, and peppercorns. Cook for another minute or so.
- Then, carefully add your tomatoes, and crush them down with a wooden spoon and sautรฉ for a few minutes.
- Now, add in the veggie broth, 4c of the water, the arbol chillies, california chillies, guajillo chillies, and bay leaves.
- Importantly, make sure you let the broth simmer for about an hour on low medium heat. About 20 minutes before its done, add another 1.5 c of water.
- Finally, take out the bay leaves, and blend broth well with an immersion blender.
Mushroom “Meat” for your Vegan Birria Tacos
- Shred the king oyster mushrooms using a fork, and sautรฉ in oil until all water releases.
- Add in taco seasoning and cook for another minute.
- Add in some of the broth we made earlier, and cook the mixture until its fully absorbed into the mushrooms.
Love These Tacos? Check These Out!
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!
Vegetarian 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
Broth
- To create the broth (consome) for your vegan birria tacos, begin by sautรฉeing yellow onions in oil until translucent, then add in garlic and sautรฉ for another 30 seconds.
- Then, add salt, cloves, red chili powder, cumin, oregano, pasilla powder, cinnamon, and peppercorns. Cook for another minute or so.
- Then, carefully add your tomatoes, and crush them down with a wooden spoon and sautรฉ for a few minutes.
- Now, add in the veggie broth, 4c of the water, the arbol chillies, california chillies, guajillo chillies, and bay leaves.
- Let the broth simmer for about an hour on low medium heat. About 20 minutes before its done, add another 1.5 c of water.
- Finally, take out the bay leaves, and blend broth well with an immersion blender.
Mushroom "Meat"
- Shred the king oyster mushrooms using a fork, and sautรฉ in oil until all water releases.
- Add in taco seasoning and cook for another minute.
- Add in some of the broth we made earlier, and cook the mixture until its fully absorbed into the mushrooms.
Assembly
- Dip your tacos in the broth and cook over medium heat. Add mushroom "meat" and cheese in center, and fold the edges of the tacos together.
- Add more broth as needed to cook the tacos.
- Serve with yellow onions and fresh cilantro and side of extra broth for dipping.
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