Best Vegan Birria Tacos (Perfect Meaty Texture!)

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Best Vegan Birria Tacos (Perfect Meaty Texture!)

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.

Prep Time15

Cook Time1 15

Course: Main Course

Cuisine: Mexican

Keyword: birria, mushroom tacos, Tacos, vegetarian tacos

Servings:

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

This makes a lot of broth, but the mushroom meat is batched for one serving. I use about 1 large king oyster mushroom to make 4 tacos (one serving). But the broth should be enough for at least 4 servings.

Also, feel free to use regular cheese if you're vegetarian. Traditionally, oaxacan cheese is used, but mozeralla works well too!

Nutrition