These Vegan Birria tacos made with shredded king oyster mushrooms provide a delicious alternative to the traditional version. The mushrooms offer a smoky, spicy, tangy, and crispy flavor, making them an ideal choice for dipping into the flavorful Berria sauce.


3 dried guajillo peppers

1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, minced

1 tsp dried oregano

1/2 tsp smoked paprika

1 tsp cumin

¼ tsp cinnamon

1 tsp kosher salt

1 15.5- ounce can of crushed tomatoes

3 canned chipotle peppers + 3 tbsp adobo sauce

2 tbsp apple cider vinegar

1¼ cups low-sodium vegetable broth

1-2 tablespoons oil

12 ounces king oyster mushrooms, shredded with a fork.

8 corn tortillas

1 cup shredded vegan cheddar or mozzarella cheese.

Diced red onion for serving.

Cilantro for serving.


In a large pot, heat the guajillo peppers for 1 to 2 minutes per side until fragrant. Remove from the pan and set aside.

Add the oil to the empty pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, oregano, paprika, cumin, cinnamon, and salt and cook for about 1 minute, until fragrant. Add the tomatoes, juice, chipotle peppers, sauce, vinegar, and vegetable broth. Return the guajillo peppers to the pot and bring to a simmer. Cover and simmer for 10 minutes over low heat.

Turn off the heat, remove the guajillo peppers, and puree with an immersion blender or transfer to a regular blender to puree smooth, then return to the pot. Season to taste with salt and/or a splash of more vinegar if necessary.

In a different pan over medium-high heat, add 1-2 tablespoons of oil until hot. Add the shredded mushrooms and cook until crispy, about 5-10 minutes.

Add the mushrooms to the pot of the sauce and return to a simmer. Cover, reduce the heat to low, and cook for 5-10 minutes until the mushrooms are tender.

Heat a non-stick skillet over medium heat. Working one at a time, dip a tortilla into the birria to lightly coat in sauce on both sides (you don’t want to saturate the tortilla; it will get soggy), then place in the skillet for about 1 minute. Flip the tortilla, then top with mushroom filling on one side. Add cheese, diced red onion, and cilantro. Fold closed like a taco, then flip and cook until crisp on both sides. Serve with remaining birria sauce on the side for dipping.


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