Description
These Vegan Birria Tacos (Quesabirrias) are rich, smoky, and deeply flavorful, made with jackfruit and oyster mushrooms simmered in a traditional dried chile sauce. Perfectly crispy tacos served with dipping broth.
Ingredients
- 1 (20 oz) can young green jackfruit in brine, drained
- ½ white onion
- 1 bay leaf
- 2 dried ancho chiles
- 5 guajillo chiles
- 1 pasilla chile
- 2–3 morita chiles
- 4 Roma tomatoes
- 5 garlic cloves (unpeeled)
- 1 white onion half
- 5 allspice berries
- 10 black peppercorns
- 2 cloves
- ½ tsp cumin seeds
- 1 stick cinnamon
- ¼ tsp marjoram
- ¼ tsp thyme
- ½ tsp oregano
- ¼ tsp ground ginger
- 2 bay leaves
- ¼ cup apple cider vinegar
- 2 tbsp vegetable oil
- 2 lb oyster mushrooms, shredded
- 3–4 cups vegetable broth
- ½ cup cilantro (for serving)
- ½ cup diced onion (for serving)
- 12 corn tortillas
- vegan cheese slices (optional)
Instructions
- Simmer jackfruit with onion and bay leaf for 10 minutes. Drain and shred.
- Toast dried chiles, soak in hot water for 10 minutes.
- Char tomatoes, garlic, and onion, then blend with spices, herbs, vinegar, and soaked chiles until smooth.
- Strain sauce and set aside.
- Sauté oyster mushrooms until golden, remove.
- Sauté jackfruit until golden, then return mushrooms to pot.
- Add chile sauce and simmer 2–3 minutes.
- Add vegetable broth and simmer 25 minutes.
- Serve as tacos or quesabirrias with cilantro, onion, and dipping broth.
Notes
- You can use only mushrooms or only jackfruit if preferred.
- Store in fridge up to 4 days or freeze up to 6 months.
- Make sauce ahead for faster prep.
- Omit oil for oil-free version using a nonstick pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Tacos
- Method: Stovetop
- Cuisine: Mexican