Every bite of this vegan birria is a total dream. The hot corn tortilla, stuffed with oyster mushrooms cooked in a chili broth with spices, topped with cilantro, onion, and lime juice. Wow… Mexican flavors at their best.
These tacos are served with a delicious broth (consommé) on the side so you can dip your taco before every bite.
What is authentic Mexican birria?
Birria comes from Jalisco state in Mexico and is normally made with lamb meat or a mixture of beef and lamb. The meat is marinated in a chili paste and then cooked in broth with spices. It is served with the consommé in which it was cooked.
This version is vegan and is perfect in flavor, texture, and perfect for our body too. Despite having all the original dish’s flavors, it is not heavy or greasy or heavy for our tummies.
In Mexico, birria is served on special occasions, Christmas, Baptisms, New Years’, etc. For me, every day is special; we celebrate the little things, that’s why at home this is a dish that we eat often.
INGREDIENTS To make vegan birria
- Oyster mushrooms. It is effortless to work with them; they can be shredded without a problem, and when it is time to put them in the broth, they absorb all the delicious flavors from the chilis and spices.
- Garlic, onion, and tomato for the broth.
- Chiles: ancho chili, guajillo chili and arbol chili.
- Spices: bay leaf, cumin, cinnamon, ground cloves, all-spice, oregano, cinnamon, and salt.
How to make birria at home?
The first thing to do is prepare the ingredients:
- Soak the chiles in boiling water; if you want more flavor, you can toast them on a comal before.
- Shred the oyster mushrooms. This is done very easily with your hands; I recommend that you shred them very well to have a perfect taco bite each time. In the video of the vegan pozole, I show you how to shred them.
- Then you have to roast the tomato, garlic, and onion to make the broth. Roast them in the comal, pan, or oven. When they are almost burned, blend with the chiles. Pour this caldillo into a pot, add the spices and the oyster mushrooms.
- When ready, heat the corn tortillas, fill them with the vegan birria. Finish each taco with onion and chopped cilantro, squeeze half a lime on it.
- Serve with a bowl or cup of broth on one side of the tacos. Before each bite, soak the taco in the broth.
✎TIP Before heating the corn tortillas you can dip each tortilla in the birria broth. Look for tortillas that are good, made of good corn and that are not very thin so they do not break and hold each bite until the last one.
Other recipes that you may like:
So here is the recipe for these vegan birria tacos and I hope you like them as much as I do. When you do, take a picture of it and put it on Instagram or Fb so we can see it. If you are going to prepare this later, then save it on Pinterest.
It would also be incredible if you give it 5 stars and/or tell me how it went in the comments section; if you have questions or ideas, write them there.
Vegan birria tacos
- 2 pounds oyster mushrooms
- 2 guajillo chilies
- 2 ancho chili peppers
- 2 dried red chili
- 1/2 large white onion
- 6 garlic cloves unpeeled
- 3-4 medium-large tomatoes
- 1 tablespoon oil
- 1 cinnamon stick
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1 pinch all-spice
- 1 teaspoon Salt
For the tacos
- 12 corn tortillas
- 1 cup onion minced in small squares
- 1/2 cup cilantro chopped
- In a cup of boiling water soak the chilies until they are soft and pliable.
- In a hot comal or skillet, roast the onion, garlic with skin and tomato until well burned on both sides.
- Remove the chiles from the hot water, open them and remove the seeds and stem.
- Put the onion, tomato, peeled garlic cloves, chilies and the water in which you soaked the chiles in the blender glass. Add the salt and blend until everything is perfectly integrated.
- In a large pot add a tablespoon of oil; when it is hot, empty the mixture of chilies and aromatics. Let it cook for 5 minutes or until the color turns dark red. Add 4 cups of water and the spices.
- When it comes to a gentle boil, add the oyster mushrooms, taste for salt, adjust if necessary. Leave 15-20 until the mushrooms are soft and the flavors of the broth are concentrated.
- Remove the mushrooms from the broth and place them on a platter.
- If you are going to reheat them, put them in a skillet with a teaspoon of oil.
- Heat corn tortillas with a little oil or chili broth, fill with the cooked mushrooms, finish each taco with chopped onion, chopped cilantro, and lime juice.
- Serve with a small bowl with broth on the side. Finish the broth with onion, cilantro, and lime juice.