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Vegan Birria Tacos and Quesabirrias Recipe

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4.1 from 5 reviews

A flavorful vegan twist on traditional Mexican birria tacos, using young green jackfruit and oyster mushrooms simmered in a rich, smoky chile and spice sauce. These versatile tacos can be served as classic birria style with broth for dipping or as quesabirrias with melted vegan cheese for a cheesy, crispy treat.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Jackfruit and Broth

  • 1 can (20 oz.) Young green jackfruit in brine, drained
  • ½ White onion, peeled
  • 1 Bay leaf
  • 3 – 4 cups Vegetable broth or stock
  • 2 tbsp. Vegetable oil
  • 2 lb. Oyster mushrooms, pulled into shreds

Chiles and Sauce

  • 2 Chile ancho, dried, deseeded, destemmed
  • 5 Guajillo chiles, dried, deseeded, destemmed
  • 1 Pasilla chile, deseeded, destemmed
  • 2-3 Morita chiles, dried (depending on desired spice level)
  • 4 Roma tomatoes, medium
  • 5 cloves Garlic, unpeeled
  • ½ White onion, peeled
  • 5 whole Allspice
  • 10 Black peppercorns
  • 2 Cloves, whole
  • ½ tsp. Cumin seeds
  • 1 stick Ceylon cinnamon (1 inch long)
  • ¼ tsp. Marjoram, dried
  • ¼ tsp. Thyme, dried
  • ½ tsp. Oregano, dried
  • ¼ tsp. Ground ginger
  • 2 Bay leaves
  • ¼ cup Apple cider vinegar

Toppings and Serving

  • ½ cup Chopped cilantro
  • ½ cup Diced white onion
  • 12 Corn tortillas
  • 4 slices vegan cheese (optional, for quesabirrias)

Instructions

  1. Prepare the jackfruit: Drain and rinse the jackfruit. Remove the core pieces and seed pods, then shred the jackfruit by hand. Place in a medium pot with half the white onion and a bay leaf. Cover with water and simmer gently for 10 minutes. Drain, squeeze out excess water using hands or a towel, and set aside.
  2. Toast and soak the chiles: Heat a cast-iron pan or comal over medium-high heat. Toast the ancho, guajillo, pasilla, and morita chiles briefly until they start to change color, about a few seconds each side. Transfer to a pot, cover with water, bring to a boil, then turn off heat. Let soak for 10 minutes.
  3. Char the vegetables: Using the same pan, char the Roma tomatoes, unpeeled garlic cloves, and half an onion until they are slightly blackened on all sides. Peel the garlic and transfer these ingredients to a blender.
  4. Toast the spices: In a small sauté pan over medium heat, toast the allspice, black peppercorns, cloves, cinnamon stick, and cumin seeds until fragrant. Add these toasted spices to the blender.
  5. Blend the sauce: Add dried herbs (marjoram, thyme, oregano), ground ginger, bay leaves, and apple cider vinegar to the blender. Drain the chiles but reserve the soaking liquid. Add the chiles and 1½ cups of the soaking liquid to the blender. Blend until smooth, adding more soaking liquid if needed to achieve a smooth puree. Strain the sauce and set aside.
  6. Sauté the mushrooms and jackfruit: Heat a large pot over medium-high heat and add oil. Sauté pulled oyster mushrooms in batches until golden and slightly crispy, then remove and set aside. Add more oil if necessary, then sauté the shredded jackfruit until golden brown. Return mushrooms to the pot, lower heat, pour in the chile puree, and stir.
  7. Simmer the birria: Let the mixture simmer for 2 to 3 minutes, then add vegetable broth. Adjust the amount based on desired consistency—less broth for thicker stew, more for brothy. Bring to a simmer and cook for 25 minutes. Season with salt and pepper to taste.
  8. Serve as tacos: Drain some mushroom and jackfruit mixture. Warm corn tortillas, fill with the meat mixture, and garnish with chopped cilantro and diced onion. Serve with a bowl of broth on the side for dipping.
  9. Serve as quesabirrias (optional): Drain some mushroom meat and set aside. Heat a sauté pan over medium-high heat with 1 tsp oil. Dip tortillas in the hot broth, place on pan, add a slice of vegan cheese on one half, and spoon 1 tbsp mushroom meat over the cheese side. Fold the tortilla to form a quesadilla. Cook for 2 minutes, flip, and cook until the cheese melts and the tortilla is slightly charred. Garnish with cilantro and onion, and serve with broth for dipping.

Notes

  • Adjust the number of Morita chiles based on your preferred spice level.
  • Use vegetable broth to control sodium and keep the dish vegan-friendly.
  • For a thicker birria, reduce the amount of vegetable broth added.
  • Vegan cheese is optional but adds a delicious melty texture for quesabirrias.
  • Jackfruit and mushrooms provide a meaty texture suitable for this vegan version.
  • Toast spices and chiles carefully to avoid burning and bitterness.
  • Charring the tomatoes, garlic, and onions adds a smoky depth to the sauce.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-birria-tacos-and-quesabirrias-recipe/