Vegan Birria Tacos With Meaty Oyster Mushrooms

Vegan Birria Tacos feature a mixture of meaty oyster mushrooms simmered in a rich birria sauce made from fragrant chiles, bold spices, and savory seasonings. Stuffed into fresh corn tortillas with gooey melty cheese, each taco is then fried to crispy perfection, creating a plant-based version of the beloved classic that’s perfect for dipping and devouring.

Warning: my Vegan Birria Tacos are not for the faint of heart! The spicy, smoky flavor of the consommé melds deliciously with pan-fried, seasoned oyster mushrooms and meltable, plant-based mozzarella for a meal that you can eat all week long (only if you dare)!

Kitchen tested for days, this recipe is not quick (mostly because the mushrooms are hand-shredded), but it’s worth every minute of your time considering they may be the best tacos you’ll ever eat.

Ingredients for Vegan Birria Tacos With Substitutions

• Oyster Mushrooms – for optimal results, use a combination of king oyster mushrooms and pearl oyster mushrooms to give the dish some variety. However; if you can only find one kind, that’s fine too. Not a mushroom fan? A good substitution is canned young jackfruit in brine. Simply shred the jackfruit like you would pulled pork (instructions for shredding jackfruit are in my Vegan Tinga Tacos recipe). Then follow the rest of the steps.
• Cooking Oil – the mushrooms are fried in olive oil and the taco shells, in a thin layer of vegetable oil. 
• Chiles – a combination of rehydrated Mexican dried chiles is the base for the birria broth. I used guajillo chiles, pasilla-ancho chiles, New Mexico chiles and adobo chiles (for a smoky flavor you won’t want to omit) because that’s what I had in my pantry. Feel free to use the chiles you have on hand so you don’t have to buy more. If you do need to buy more, you’ll find them in most local grocery stores, Asian markets or Whole Foods. 
• Roma Tomatoes – these will be simmered with some of the seasonings and chiles. If you don’t have Roma tomatoes, choose whatever tomato you have on hand and chop in quarters.
• Onion – a yellow or white onion works best. Be sure to chop it coarsely.
• Spices – there are lots of spices and seasonings that go into these fragrant vegan birria tacos. They include: bay leaves, whole black peppercorns, ground cumin, Mexican oregano, whole cloves and a cinnamon stick. 
• Vegetable Broth – you’ll add this to your high speed blender with the chile mixture to make the hearty sauce. 
• Vinegar – adds a hint of acidity to the recipe for balance. White vinegar or apple cider vinegar work equally well.  
• Garlic – I use 6 garlic cloves in this recipe, but you can adjust per your taste preferences. 
• Tortillas – fresh corn tortillas should be used. If you prefer, you can make your own. 
• Vegan Cheese – I make these tacos with meltable vegan cheese. You can buy it in a block or pre-shredded. I prefer Violife Mozzarella or Daiya brands.  
• Limes – you’ll squirt the juice of one lime in the birria sauce and use fresh lime wedges for garnish afterwards. 
• Cilantro – fresh cilantro is a must-have for this recipe, If you absolutely can’t find it, you can substitute with fresh parsley, but it will lack a layer of flavor.  
• Sea Salt & Black Pepper – you’ll season the mushrooms with a good amount of sea salt and black pepper. 

How to Make Vegan Birria Tacos

Before you begin, remove seeds and stems from your chiles by snapping off the stem and gently slicing down the middle of the chile with a sharp knife. Shake the seeds from the chiles out over a small saucepan if you’d like to save the seeds for planting like I do. Or simply discard them.

Step 1: add coarsely chopped tomatoes and onions, chiles, bay leaves, peppercorns and a cinnamon stick to a large pot and cover completely with warm water. Bring to a boil, then reduce heat and simmer for 5 minutes. Cover and remove from heat allowing everything to soften. In the meantime, you can start shredding the mushrooms (see step 8 below).

Step 2: remove solid ingredients from the pot using a slotted spoon, and transfer them to your blender. Don’t throw away the chili water. You’ll use some of it in the next step.

Step 3: add 1 cup of chili water to the blender, then vinegar, garlic cloves, cumin, oregano, cloves and lime juice. Cover with vegetable broth almost to the top. You may have to work in 2 batches, if your blender is smaller.

Step 4: blend on high speed until the mixture is smooth and creamy, about 2-3 minutes.

Step 5: strain the sauce (I love this strainer) over a large bowl (optional but recommended).

Step 6: if straining, use a spoon to press down on the solids in the sauce in your strainer to ensure you get every drop of sauce into the bowl.

Step 7: once all your mixture is strained in the bowl, set aside.

Step 8: using your fingers, shred each mushroom into small, thin pieces. This will take the longest, that’s why I suggest starting this step while your sauce is cooking.

Step 9: heat olive oil in a large skillet. Add mushrooms and a teaspoon of black pepper. You’ll salt them too, but wait until they’re almost done so they don’t get watery. I fry them on medium-high heat until browned and crispy on all sides.

Step 10: add a cup of birria broth to the mushrooms, stir and heat through.

Step 11: before you dip your taco shell into the broth, heat on both sides over an open flame on your stovetop. This will keep them from getting too soggy when you fry them. Either dip the tortilla in the sauce or use a basting brush to spread the consommé over both sides.

Step 12: heat a thin layer of vegetable oil in a small skillet. Add a tortilla. open-faced to the skillet, and fry each side for about 1 to 1 1/2 minutes, being careful not to burn it (a few charred marks are ok). If you need to, turn down the heat. Next, add a layer of vegan birria to the taco shell, followed by a layer of cheese and a sprinkle of chopped onion and cilantro.

Step 13: using tongs, gently fold your taco over the ingredients and press down to ensure they meld together. Place each taco on a sheet pan or large plate with a layer of paper towels to absorb the excess oil.

Step 14: continue frying each taco until all the birria is used up. Divide onto plates and garnish with more chopped onion and cilantro. Finish with a few squirts of lime. Serve immediately with my Cilantro Lime Rice and Cantaloupe Agua Fresca (you’ll need it). Enjoy!

What is Birria, Anyways?

Birria tacos are a traditional Mexican dish originating in the state of Jalisco, Mexico. They were originally made with goat meat, but over time, different varieties of meat have become equally popular.

Thankfully, there are several meat substitutes you can use in this recipe. I have also made them with tender jackfruit, but this time wanted to try mushrooms.  

Topping Options and Pairings for Vegan Birria Tacos

These tacos are spicy so be sure to pair with a frosty beverage like my Watermelon Mint Agua Fresca, Cantaloupe Agua Fresca or this Blueberry Lemonade Margarita.

To follow are some optional toppings you can choose from, as well:

• Cilantro-Lime Avocado Sauce
• Mexican Salsa Fresca
• Mango and Sweet Corn Salsa
• Smoky Homemade Chipotle Sauce

More Mexican Recipes

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!