Birria tacos have taken the culinary world by storm, captivating food lovers with their rich, spicy, and smoky flavors, tender textures, and that irresistible consommé dip. Traditionally made with slow-cooked meat like beef or goat, birria is a dish rooted in Mexican culture, particularly from the state of Jalisco. But what if you’re vegan or simply looking to cut back on meat without sacrificing flavor? Enter vegan birria tacos—a plant-based rendition that’s just as bold, flavorful, and satisfying as the original.
In this article, we’ll walk you through a comprehensive vegan birria tacos recipe that swaps out meat for hearty, plant-based alternatives while keeping the essence of this beloved dish intact. Whether you’re a seasoned vegan cook or a curious omnivore, this recipe will show you how to create a delicious, cruelty-free version of birria tacos that’s perfect for Taco Tuesday, a weekend feast, or any occasion that calls for a flavor-packed meal. Let’s dive in!
The Inspiration Behind Vegan Birria Tacos
Birria, in its traditional form, is a stew-like dish made by marinating meat in a blend of dried chiles, spices, and aromatics, then slow-cooking it until it’s fall-apart tender. The meat is often shredded and stuffed into tortillas, which are then dipped in the flavorful cooking broth (consommé) and griddled until crispy. The tacos are served with a side of consommé for dipping, along with garnishes like cilantro, onion, and lime.
For a vegan version, we need to replicate the depth of flavor and texture that makes birria so special. Fortunately, the plant kingdom offers plenty of options—think mushrooms, jackfruit, or even soy-based proteins—that can absorb those signature spices and provide a meaty bite. The key lies in the chile-based broth, which delivers the smoky, tangy, and slightly sweet notes that define birria. With a few clever substitutions and techniques, vegan birria tacos can rival their meaty counterparts in every way.
This recipe uses a combination of oyster mushrooms and jackfruit to mimic the shredded texture of traditional birria, paired with a robust, homemade consommé that’s bursting with flavor. Ready to get cooking? Let’s break it down.
Ingredients
For the Vegan Birria Filling
- 1 lb (450g) oyster mushrooms, cleaned and shredded by hand into strips
- 1 (20 oz) can young green jackfruit in brine, drained, rinsed, and shredded
- 2 tablespoons olive oil (or neutral oil like avocado oil)
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- Salt and black pepper, to taste
For the Consommé (Broth)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chipotle chile (optional, for extra smokiness and heat), stemmed and seeded
- 4 cups vegetable broth (low-sodium preferred)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 medium white onion, quartered
- 3 garlic cloves, peeled
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 1 tablespoon agave syrup (or maple syrup, for a hint of sweetness)
- Salt, to taste
For the Tacos
- 12–16 small corn tortillas (street taco size works best)
- Vegan cheese (optional, such as shredded vegan mozzarella or cheddar)
- Neutral oil (for frying the tacos)
Garnishes
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Sliced radishes (optional)
- Pickled red onions (optional)
Equipment You’ll Need
- Large pot or Dutch oven
- Blender or immersion blender
- Large skillet or griddle
- Tongs
- Baking sheet (optional, for keeping tacos warm)
- Paper towels (for draining excess oil)
Step-by-Step Instructions
Step 1: Prepare the Chiles for the Consommé
Start by toasting the dried chiles to unlock their deep, complex flavors. Heat a dry skillet over medium heat and add the guajillo, ancho, and chipotle chiles. Toast them for 1–2 minutes per side, pressing them down with a spatula until they become fragrant and slightly darkened. Be careful not to burn them—burnt chiles can turn bitter.
Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for 20–30 minutes until softened. This step is crucial for blending them into a smooth base for the consommé.
Step 2: Make the Consommé
While the chiles soak, prepare the other broth components. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the quartered onion and garlic cloves, sautéing for 4–5 minutes until they’re lightly browned and aromatic.
Drain the soaked chiles and add them to a blender along with the sautéed onion and garlic, fire-roasted tomatoes, vegetable broth, apple cider vinegar, ground coriander, cinnamon, and agave syrup. Blend until smooth, adding more broth if needed to achieve a silky consistency.
Pour the blended mixture back into the pot, add the bay leaf, and bring it to a simmer over medium-low heat. Let it cook for 20–25 minutes, stirring occasionally, to meld the flavors. Taste and adjust seasoning with salt as needed. Remove the bay leaf when done. Set the consommé aside, keeping it warm.
Step 3: Prepare the Vegan Birria Filling
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute.
Add the shredded oyster mushrooms and jackfruit to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. The jackfruit will soften and take on a shredded, meat-like texture.
Stir in the tomato paste, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 2–3 minutes to toast the spices and coat the filling evenly. Now, ladle in about 1 cup of the consommé, stirring to combine. Let the mixture simmer for 10–15 minutes, allowing the mushrooms and jackfruit to absorb the flavors. The filling should be moist but not overly saucy—save the extra consommé for dipping later.
Step 4: Assemble and Cook the Tacos
Heat a large skillet or griddle over medium heat and lightly grease it with neutral oil. Take a corn tortilla and dip one side into the warm consommé, coating it lightly. Place the tortilla consommé-side down onto the skillet.
Spoon 2–3 tablespoons of the vegan birria filling onto one half of the tortilla. If using vegan cheese, sprinkle a small amount over the filling. Fold the tortilla in half to form a taco and press down gently with a spatula.
Cook for 2–3 minutes per side, until the tortilla is crispy and golden, with the consommé creating a beautiful, reddish crust. Repeat with the remaining tortillas and filling, working in batches. Keep finished tacos warm on a baking sheet in a 200°F (93°C) oven if needed.
Step 5: Serve and Enjoy
Serve the vegan birria tacos hot, with a small bowl of the remaining consommé on the side for dipping. Garnish with chopped onion, cilantro, a squeeze of lime, and any additional toppings like radishes or pickled onions. The contrast of the crispy taco, tender filling, and rich, spicy broth is pure perfection.
Tips for Success
- Chile Substitutions: If you can’t find guajillo or ancho chiles, try substituting with New Mexico chiles or pasilla chiles. Adjust the heat level by adding or omitting the chipotle.
- Texture Matters: Shred the mushrooms and jackfruit finely for a more authentic “pulled meat” consistency. A fork works well for jackfruit, while tearing mushrooms by hand gives a natural, ragged edge.
- Make Ahead: The consommé and filling can be prepared a day in advance and stored in the fridge. Reheat gently before assembling the tacos.
- Gluten-Free Option: This recipe is naturally gluten-free as long as you use corn tortillas—double-check your vegetable broth to ensure it’s GF too.
- Spice it Up: For extra heat, add a pinch of cayenne or a sliced fresh jalapeño to the consommé while it simmers.
Why You’ll Love These Vegan Birria Tacos
This vegan birria tacos recipe isn’t just a compromise—it’s a celebration of bold flavors and creative cooking. The combination of oyster mushrooms and jackfruit provides a satisfying chew, while the chile-infused consommé delivers that signature birria depth. Plus, it’s packed with nutrients like fiber, vitamins, and antioxidants, making it a guilt-free indulgence.
Beyond the taste, these tacos are a testament to how versatile and delicious plant-based eating can be. They’re perfect for sharing with friends (vegan or not), and the dipping experience adds a fun, interactive element to any meal. Whether you’re hosting a taco night or treating yourself to a solo feast, this dish will leave you craving more.
Serving Suggestions
Pair your vegan birria tacos with classic Mexican sides like:
- Mexican Rice: A simple tomato-based rice to soak up extra consommé.
- Refried Beans: Creamy and comforting, they complement the tacos’ spice.
- Guacamole: Fresh avocado adds a cooling contrast to the heat.
- Salsa Verde: A tangy, green salsa for an extra flavor kick.
For drinks, try a refreshing agua fresca (like hibiscus or watermelon) or a michelada made with a light, plant-based beer.
Final Thoughts
Vegan birria tacos prove that you don’t need meat to enjoy the soul-warming, spice-laden magic of this Mexican classic. With a little prep and a lot of love, you can whip up a batch that’s sure to impress—even the most devout carnivores. So grab your chiles, fire up the stove, and get ready to dip into a world of plant-based deliciousness. ¡Buen provecho!
