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Vegan Birria Tacos (Oyster Mushroom Recipes)

Vegan Birria Tacos (Oyster Mushroom Recipes) are addictive sweet, sour, savory and slightly spicy. All it takes is one bite and you’ll be deeply hooked!

vegan birria tacos close shot

The meaty texture from 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!

These🇲🇽 Mexican Vegan Birria Tacos are incredibly flavorful. 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 definately my favorite Vegan Mexican recipe.

Can’t get enough Mexican Vegan Food? Check out our 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.

Vegan Birria Tacos(Mushroom Tacos)

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 it 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 shred oyster mushrooms…😂 The rest of cooking is easy-peasy. The machine does the blending, and you only do the assembling.

Recipe for Vegan Birria Tacos & Birria Consomé 

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

ingredients for vegan birra tacos birds eye view
  • Oyster Mushrooms- You can buy them from most Asian supermarket. You can also use king oyster mushrooms for this recipe. Using a fork to shred them( like this recipe) instead hand shred.

Ingredients for Birria Consomé :

  • Dried Mexican ChiliesI 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.)
  • White Onion sliced. You can use yellow onion.
  • Garlic- added depth of flavor to our sauce.
  • Tomato Puree- or two fresh Roma tomatoes diced up.
  • Spices & Herbs- Ground all spice, Ground Cumin, Ground Cinnamon, Oregano, Marjoram, and Salt.
  • Vegetable Stock- low-sodium or salt-reduced.
  • Vegan Cheese- vegan grated cheese.
  • Tortillas- I use white corn tortillas (gluten-free).

How To Make Vegan Birria

Usually, Mexican dried chilies need to be rehydrated in hot water for 30 minutes before using. For this recipe, we’re going to cooking 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 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.
  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 taco, 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 the 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

Video Tutorial

tacos-oyster-mushroom-recipes

Enjoy your tacos!

Have you tried these Vegan Red Tacos? Hope you like this recipe! 😘 

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vegan birria tacos close shot

Vegan Birria Tacos (Oyster Mushroom Recipes)

Vegan Birria Tacos (Oyster Mushroom Recipes) are delicious and highly addictive. All it takes is one bite and you'll be deeply hooked!
5 from 10 votes
Print Pin 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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