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Servings: 12
Calories: 246kcal
Equipment
Ingredients
Birria Consommé & Mushroom Filling:
- 5 dried ancho chiles stems and seeds removed
- 3 dried guajillo chiles stems and seeds removed
- 1 pound oyster mushrooms chopped
- ½ pound shiitake mushrooms chopped
- 1 cup white onion quartered
- 6 cloves garlic
- 2 Roma tomatoes halved
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil divided
- 6 cups high-quality vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
For Assembling the Tacos:
- 12–16 corn tortillas
- 2 cups shredded vegan cheese
- ½ cup finely chopped white onion
- ½ cup chopped fresh cilantro
- Lime wedges
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned.5 dried ancho chiles, 3 dried guajillo chiles
- In the same skillet, char onion, garlic, and tomatoes for 5–7 minutes until lightly blackened.1 cup white onion, 6 cloves garlic, 2 Roma tomatoes
- Transfer chiles and vegetables to a bowl, cover with boiling water, and soak for 25–30 minutes.
- Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.2 tablespoons vegetable oil
- Add mushrooms and cook undisturbed for 3–4 minutes, then continue cooking 8–10 minutes until deeply browned; season with salt and pepper.1 pound oyster mushrooms, ½ pound shiitake mushrooms, Salt and black pepper
- Drain the soaked chiles and blend them with the charred vegetables and about 1½ cups soaking liquid until smooth.
- Pour the blended mixture into the pot with mushrooms and stir in tomato paste, soy sauce, vinegar, oregano, cumin, cloves, cinnamon, bay leaves, and 1 cup vegetable broth.1 tablespoon tomato paste, 6 cups high-quality vegetable broth, 2 tablespoons soy sauce or tamari, 1 tablespoon apple cider vinegar, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 2 bay leaves
- Add remaining vegetable broth as needed for a rich, soup-like consistency.
- Simmer uncovered on low for 45–60 minutes to develop flavor, then adjust salt and pepper to taste.
Assemble the Tacos:
- Skim some chile oil from the top of the consommé into a small bowl for brushing.
- Heat a skillet over medium heat and dip a tortilla into the consommé before placing it in the pan.12–16 corn tortillas
- Sprinkle vegan cheese over half of the tortilla and top with shredded mushroom filling.2 cups shredded vegan cheese
- Fold the tortilla in half, brush lightly with chile oil, and cook 2–3 minutes per side until crispy and melty.
- Repeat with remaining tortillas.
- Serve hot with consommé for dipping and garnish with chopped onion, cilantro, and lime wedges.½ cup finely chopped white onion, ½ cup chopped fresh cilantro, Lime wedges
Notes
Here are a few things I've learned from making these Vegan Birria Tacos more times than I can count.
- Don't skip the charring step: Blackening the onion, garlic, and tomatoes in a dry skillet adds a smoky depth to the consommé that you genuinely can't replicate any other way.
- Toast the chiles carefully: Keep them moving in the pan and pull them as soon as they're fragrant. Burned chiles turn bitter and will affect the entire consommé.
- Let the mushrooms sit undisturbed: Resist the urge to stir during that first 3 to 4 minutes of cooking. Leaving them alone lets them develop a deep brown crust that gives the filling a satisfying, meaty texture.
- Dip the tortilla before it hits the pan: This is the step that makes birria tacos birria tacos. The consommé soaks into the tortilla, creating that signature color and flavor before it crisps in the skillet.
- Brush with chile oil: Don't skip skimming that oil from the top of the consommé. Brushing it onto the folded taco before flipping gives you extra crispiness and a deeper chile flavor on the outside.
- Flash-freeze the filling for easy meal prep: Spread the cooled mushroom filling into a single layer on a baking sheet, then freeze for 1 hour before transferring to a freezer bag so the pieces don't clump together.
Nutrition
Calories: 246kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 266mg | Potassium: 659mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4459IU | Vitamin C: 9mg | Calcium: 177mg | Iron: 2mg
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