BEST Authentic Vegan Birria Tacos

Ingredients

• 4 medium Tomatoes (ripe, roughly quartered)
• 4 whole Guajillo Chiles (stemmed and seeded)
• 2 whole Ancho Chiles (stemmed and seeded)
• 4 cloves Garlic (peeled)
• 1 large White Onion (chopped; reserve ¼ cup for garnish)
• 2 cups Oyster Mushrooms (shredded (roughly 200 g))
• 2 tablespoons Maggi Seasoning Sauce (or soy sauce for a gluten‑free version)
• 1 leaf Bay Leaf (crushed)
• 1 tablespoon Apple Cider Vinegar
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• ½ teaspoon Smoked Paprika
• to taste Salt
• to taste Black Pepper
• 1 cup Vegan Cheese (shredded, preferably a meltable mozzarella style)
• 10 Corn Tortillas (day‑old, 6‑inch size)
• ¼ cup Cilantro (chopped)
• 2 Lime (cut into wedges for serving)

Instructions

1. Boil Vegetables and Chiles

   In the large pot, combine the tomatoes, guajillo chiles, ancho chiles, garlic cloves, and the chopped half of the onion. Cover with water and bring to a boil, then reduce to a simmer until everything is very soft, about 15 minutes.

   Time: PT15M

2. Sauté Onion

   While the vegetables are boiling, heat the vegetable oil in a separate skillet over medium heat. Add the remaining chopped onion and sauté until soft and lightly golden, about 5 minutes.

   Time: PT5M

3. Cook Mushrooms

   Add the shredded oyster mushrooms to the skillet with the onion. Drizzle in 2 Tbsp Maggi seasoning and cook, stirring, until the mushrooms release moisture and begin to brown, about 5 minutes.

   Time: PT5M

4. Blend the Sauce

   When the boiled vegetables are soft, transfer them (with about 1 cup of the cooking liquid) to the blender. Add the crushed bay leaf, cumin, oregano, smoked paprika, apple cider vinegar, and an extra splash of Maggi seasoning. Blend until completely smooth, adding more broth if needed to help the blades move.

   Time: PT5M

5. Strain the Sauce

   Place the fine mesh sieve over a clean pot and pour the blended mixture through, using a spoon to press out as much liquid as possible. Discard the solids left in the sieve.

   Time: PT3M

6. Season and Simmer

   To the strained sauce, add the remaining Maggi seasoning, a pinch of salt and pepper, and stir. Bring to a gentle simmer for 5 minutes to let the flavors meld.

   Time: PT5M

7. Add Mushrooms and Finish Birria

   Add the sautéed oyster mushrooms to the simmering sauce. Reduce heat to low and let the mixture simmer for 15–20 minutes, allowing the mushrooms to absorb the broth.

   Time: PT20M

8. Prepare Tacos – First Method (Crispy Quesabirria)

   Heat the comal or skillet over medium‑high heat and add a thin layer of oil. Warm a tortilla for 10‑15 seconds, flip, then drizzle a spoonful of the birria sauce onto the tortilla, sprinkle a generous amount of vegan cheese, add a spoonful of the mushroom birria mixture, and a little extra salsa. Fold the tortilla in half and press gently. Cook each side for 2‑3 minutes until the cheese melts and the tortilla is crispy.

   Time: PT8M

9. Prepare Tacos – Second Method (Quesabirria Style)

   For a quesabirria style, melt a thin layer of cheese in the skillet, dip a tortilla into the birria broth like an enchilada, then place it on the cheese, add more mushroom birria and extra cheese, and fry both sides until golden and the cheese is fully melted.

   Time: PT8M

10. Serve

    Arrange the tacos on a plate, garnish with chopped cilantro, diced onion, and lime wedges. Serve the remaining birria broth in a small bowl for dipping.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g