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

Ingredient Substitutions

• Instead of Tomatoes: canned diced tomatoes
• Instead of Guajillo Chiles: dried ancho chiles, pasilla chiles
• Instead of Ancho Chiles: guajillo chiles, pasilla chiles
• Instead of Garlic: garlic powder (1 tsp)
• Instead of White Onion: yellow onion
• Instead of Oyster Mushrooms: king oyster mushrooms, shiitake mushrooms, shredded
• Instead of Maggi Seasoning Sauce: soy sauce, tamari
• Instead of Bay Leaf: dried thyme (½ tsp)
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Vegetable Oil: canola oil, avocado oil
• Instead of Cumin: ground coriander (½ tsp)
• Instead of Oregano: Mexican oregano
• Instead of Smoked Paprika: regular paprika
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Vegan Cheese: vegan cheddar, nutritional yeast (for topping)
• Instead of Corn Tortillas: flour tortillas (not gluten‑free)
• Instead of Cilantro: parsley
• Instead of Lime: lemon wedges

Equipment Needed

• Large Pot
• Blender
• Fine Mesh Sieve
• Comal or Large Skillet
• Tongs
• Spatula
• Measuring Spoons
• Cutting Board
• Chef Knife
• Bowl for Garnish (optional)

Critical Steps — Do Not Skip

• Blending the boiled vegetables with broth to create a smooth sauce.
• Straining the sauce to remove skins and seeds for a silky texture.
• Simmering the mushrooms in the seasoned broth for at least 15 minutes.
• Using day‑old tortillas and frying them just enough to achieve a crispy exterior while keeping the cheese melty.

Chef Tips from the Video

• Toast the chiles briefly in a dry pan before boiling to deepen their smoky flavor.
• Add a pinch of cinnamon or a small piece of dark chocolate to the broth for authentic birria depth.
• Use a cast‑iron comal for the best even crispness on the tortillas.

Troubleshooting

Storage

Refrigerator: Store the birria broth and mushroom mixture in airtight containers for up to 4 days.

Freezer: Freeze the broth in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the birria broth a day ahead and refrigerate; reheat gently before adding mushrooms.
• Sauté the mushrooms and store them separately; combine just before serving.

Frequently Asked Questions