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Vegan Birria Tacos with Consommé

Last Updated on January 31, 2024

These Vegan Birria Tacos with Consommé are highly addictive! Oyster mushroom tacos with just the right amount of sweetness, savory and heat. The most exciting part is that they can be made in under an hour! All it takes is one bite and you’ll be deeply hooked!

vegan birria tacos close shot

If you’re in the mood for something hearty and filling, these vegan birria tacos are the perfect meal for vegans and vegetarians.

Made with a mix of Mexican spices, as well as tomato puree, they are packed with flavor.

And, of course, they wouldn’t be completed without the consommé. So whether you’re looking for an easy weeknight meal or something to impress your friends, give these tacos a try.

Birra Tacos with Consommé

The meaty texture of oyster mushrooms, and the smoky flavors from the Mexican chillies.

Garnish with a squeeze of lime juice and fresh cilantro. Oh, man! Every single bite is out-of-this-world delicious!

Mexican🇲🇽 Vegan Birria Tacos (Quesabirria Tacos) is incredibly delicious. White corn tortillas filled with shredded meaty oyster mushrooms and gooey vegan cheese. Are they effortless to make at home? Yes! It takes less than half an hour!

This is definitely my favorite Vegan Mexican recipe.

Can’t get enough Mexican Vegan Food? Check out our Copycat Sofritas, Vegan Fajitas, and Vegan Chili, and Vegan Mexican Rice.

What are Birria Tacos?

Birra originated in the town of Cocula, which is located Southwest of Guadalajara. The meaning of birria is ” exquisite, savory dish, and full of culture and tradition.” Usually, people enjoy birria as a soup or stew, or as a taco filling.

The Birria Consomé is made from a combination of Mexican chili peppers, garlic, cumin, herbs, tomato puree, and vegetable stock cooked at low heat. Vegan Birria can be served with onion, cilantro, and lime on corn tortillas.

Oyster Mushroom – our meat substitute

We use shredded oyster mushrooms as our meat substitute. ( You can also use shredded king oyster mushrooms).

The meaty texture of oyster mushrooms naturally makes them one of the most popular vegan meat substitutes. It’s much easier and quicker to prepare since mushrooms don’t take much time to cook.

shredded oyster mushroom on a plate
Oyster or king oyster mushrooms both are great for this recipe.

These vegan or vegetarian birria tacos are simple to prepare and perfect for crowd-pleasing party gatherings or potlucks. You can also use the leftover oyster mushroom fillings for wraps the next day.


The hardest part is deseeding Mexican dried chili peppers and hand shreds oyster mushrooms…😂 The rest of the cooking is easy-peasy. The machine does the blending, and you only do the assembling.

Recipe for Vegan Birria Tacos & Consomé 

Let’s have a look at what we need for this dish.😎

ingredients for vegan birra tacos birds eye view
  • Oyster Mushrooms– They’re available at most Asian supermarkets. You can use king oyster mushrooms for this recipe as well. Using a fork to shred them (like this vegan fajita) instead of hand shredding. What about blue oyster mushrooms and pink oyster mushroom? Of course, you can! If you like to incorporate more oyster mushrooms into your diet, feel free to check out our recipe round-up of 38 Best Oyster Mushroom Recipes.
  • Vegan Cheese– vegan grated cheese.
  • Tortillas – I use white corn tortillas (gluten-free). One thing you need to be aware is that not all tortillas are vegan, you can check out this article to find out more information: Are tortillas vegan?

Birria Consomé

Mexican Spices for Birria Consomé :

  • Dried Mexican ChiliesI use dried Ancho and Guajillo chili peppers. These two are mild Mexican Chillies. If you like it hot, you can add a couple of Arbol chili peppers. Before using them, we need to deseed them (If you like it very spicy, you can keep the seeds).
  • Garlic– added depth of flavor to our sauce.
  • Tomato Puree – or two fresh tomatoes diced up.
  • Spices & Herbs– Ground allspice, Ground Cumin, Ground Cinnamon, Oregano, Marjoram, and Salt.
  • Vegetable Stock– low-sodium or salt-reduced.
  • Maple Syrup – add a bit of sweetness to the sauce.

How To Make

Usually, Mexican dried chilies need to be rehydrated in hot water for 30 minutes before use.

For this recipe, we’re going to cook the dried chilies in the vegetable stock. By doing so, it will greatly reduce the entire cooking time.

8 steps process shot of vegan birra tacos
  1. Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.
  2. Start shredding oyster mushrooms by using your hands.
  3. Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fry the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup, and spices( ground allspice, ground cumin, ground cinnamon, dried oregano, dried marjoram), and cook until onions become transparent. Pour in the vegetable stock, and let it simmer for 2 minutes.
  4. Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé for brushing tortillas and dipping sauce for later use. Set aside.
  5. Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. (A little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir, and let it simmer for 2 minutes.
  6. Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy tacos, you do need a bit more cooking oil)
  7. Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on top of the mixture.
  8. Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽
blending vegan birra sauce
Blend all the spices in a high-speed blender
cooking oyster mushroom in vegan birra sauce
oyster mushrooms simmered in Birria Consomé
tacos-oyster-mushroom-recipes

Enjoy your birria tacos!

Have you tried these Vegan Birria Tacos with consome? Hope you like this recipe! 😘 

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FAQ

Q: How is vegan birria made?

Vegan birria is made with oyster mushrooms, Mexican spices, tomato puree, and chilies. The mushrooms are cooked in spices and tomato puree for 10 minutes, then served with tortillas, cheese, and Birria consome.

Q: Is there a difference between birria tacos and quesabirria tacos?

“Quesabirria tacos” are commonly used to describe the cheesy birria tacos of the current trend, but “birria” is a more general term. On the other hand, Birria tacos” do not contain cheese.

Q: Birria taco sauce (Birria Consommé): what is it made of?

Birria taco sauce is typically made from a combination of chili peppers, tomatoes, onions, and garlic. These ingredients are blended together to create a smooth, flavorful sauce that pairs perfectly with the rich, savory flavor of birria tacos.

Q: Are vegan Birria tacos high in calories?

Vegan Birria tacos are made with oyster mushrooms. While traditional Birria is made with meat, this version uses mushrooms that are just as flavorful and satisfying, but without the high calorie and fat content.

More Mexican Recipes

vegan birria tacos close shot

Vegan Birria Tacos with Consommé

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you'll be deeply hooked!
5 from 72 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 tacos
Calories: 154kcal
Author: SHU-CHUN

Ingredients

  • 2 tbsp Olive Oil
  • 14 oz Oyster Mushrooms

Birria Consomé 

Serve with

  • 6 ea Corn Tortillas
  • 1 cup Vegan Cheese grated
  • 1 ea Lime cut into wedges
  • Fresh Cilantro

Instructions

  • Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.
  • Start shredding oyster mushrooms by using your hands.
  • Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.
  • Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.
  • Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.
  • Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won't get crispy).
  • Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.
  • Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Notes

(Note1)- I use dried Ancho and Guajillo chili peppers. These two are mild. If you like spicier, you can add a couple of Arbol chili peppers. Before using, we need to deseed them. ( If you like very spicy, you can keep the seeds.)

Nutrition

Serving: 1taco | Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 558mg | Potassium: 423mg | Fiber: 3g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg

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