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Vegetarian Birria Tacos

Course: Main Course
Cuisine: Mexican
Keyword: birria, mushroom tacos, Tacos, vegetarian 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
  • 170 g portabella mushrooms
  • 1 tsp taco seasoning
  • 1/3 c of the broth we just made

Additional Ingredients

  • yellow onions
  • cilantro
  • cheese
  • street tacos

Instructions

Broth

  • Sauté yellow onions in oil until translucent, then add in garlic and sauté for another 30 seconds.
  • Add salt, cloves, red chili powder, cumin, oregano, pasilla powder, cinnamon, and peppercorns. Cook for another minute or so.
  • Add tomatoes, and crush down with a wooden spoon and sauté for a few minutes.
  • Add in 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.
  • Take out bay leaves, and blend broth well with an immersion blender.

Mushroom "Meat"

  • Chop mushrooms into thin strips and sauté 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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