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Vegan Mushroom Birria Tacos with Rich Consommé

Vegan Mushroom Birria Tacos with Rich Consommé Recipe
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These Vegan Mushroom Birria Tacos with Rich Consommé deliver deep, smoky flavors and soul-warming satisfaction without any animal products. Braised mushrooms in a chile consommé make this a spicy, savory, and comforting twist on the classic birria taco.

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup oyster mushrooms, shredded
  • 1 cup shiitake mushrooms, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 2 cups vegetable broth
  • 2 Roma tomatoes, chopped
  • 1 white onion, halved
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon agave syrup
  • 1 teaspoon smoked paprika
  • 8 corn tortillas
  • 1/2 cup vegan cheese (optional)
  • Fresh chopped cilantro
  • Lime wedges
  • Optional: Diced avocado, Pickled onions, Sliced jalapeños

Instructions

  1. Boil water and pour over guajillo and ancho chiles in a bowl. Let soak for 15 minutes until softened.
  2. In a blender, combine softened chiles, broth, tomatoes, onion, garlic, vinegar, soy sauce, agave, and smoked paprika. Blend until smooth.
  3. Transfer to a saucepan and simmer over medium-low heat for 20 minutes to deepen the flavor. Season with salt to taste.
  4. In a skillet, heat avocado oil. Sauté onions and garlic until translucent.
  5. Add mushrooms and cook until browned. Stir in paprika, cumin, oregano, chili powder, salt, and pepper. Add 1/4 cup of consommé to deglaze. Let cook 5–7 more minutes until thick.
  6. Dip each tortilla briefly into warm consommé. Place tortilla on hot skillet. Add mushroom filling and optional vegan cheese. Fold in half and crisp both sides until golden.
  7. Serve tacos immediately with hot consommé on the side for dipping. Garnish with cilantro and lime wedges.

Notes

Refrigerate mushroom filling and consommé separately for up to 4 days. Freeze mushroom birria for 1 month. Reheat consommé on stove; crisp tacos again in skillet. Use jackfruit instead of mushrooms for variation. Ensure tortillas and soy sauce are gluten-free if needed.

Nutrition

Keywords: vegan birria tacos, mushroom birria, vegan tacos, consommé, plant-based tacos

Find it online: https://adrianrecipes.com/vegan-mushroom-birria-tacos-with-rich-consomme/