Vegan Mushroom Birria Style Tacos Recipe
If you're looking to enjoy the flavors of spicy birria but need a vegetarian option, you should give this mushroom birria style tacos recipe a try. Made with oyster mushrooms, the "birria" has a meaty texture that matches up with the tender shreds of beef or goat typically used for birria.
For the birria stew, the base comes from a mix of chilies like guajillo and chipotle peppers. There's also a punch of Lee Kum Kee Sriracha Chili Sauce to round out the heat and add an extra kick of garlic. Don't forget to dip in the consommé for maximum flavor!
What You Will Need
Ingredients
- 1 Tbsp. neutral oil
- 8 oz. oyster mushrooms, shredded
- 8 taco tortillas
- Canola oil, for frying
- 1 cup shredded mozzarella or Oaxaca cheese
- Chopped cilantro, for garnish
- Chopped white onions, for garnish
- Lime wedges, for serving
Sauce Mix
- 2 Tbsp. canola oil
- 1 red onion, chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2Tbsp. Lee Kum Kee Sriracha Chili Sauce
- ½ tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- ¼ tsp. cinnamon
- salt and pepper, to taste
- 1 can (15 oz.) crushed tomatoes
- 2 chipotle peppers in adobo sauce
- 2 Tbsp. adobo sauce, from the chipotle pepper can
- 2 cups vegetable broth
- 1 Tbsp. apple cider vinegar
- 3 dried guajillo chilis, rehydrated in hot water for 30 minutes
- 2 bay leaves
Made with
Lee Kum Kee products
How to make it
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- Make the Consommé -
Heat oil in a medium pan over medium heat. Add onions and cook until translucent, 4-5 minutes. Add Lee Kum Kee Minced Garlic and continue to stir and cook 1 minute further. Add Lee Kum Kee Sriracha Sauce, all the ground spices, salt, and pepper. Stir to combine.
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Add crushed tomatoes, chipotle peppers, and adobo sauce. Let the sauce reduce for a few minutes before adding vegetable broth and apple cider vinegar. Simmer for 10 minutes. Let the sauce cool down a little, then blend with the rehydrated guajillo chilis until smooth. Pour the blended consommé back into the pan and simmer with the bay leaves.
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In another medium pan, heat 1 tablespoon oil over medium heat. Lightly fry the mushrooms until crisp and golden on both sides, about 4 minutes per side. Pour 1¼ cups of the consommé on the mushrooms, which should be just enough to fully coat them. Let simmer for 5 minutes.
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To make a birria taco, coat each side of the tortilla in the leftover consommé, so it is covered with it but not soggy. Fry the tortilla in a teaspoon or so of oil in a nonstick over medium heat for about a minute. Flip and pile on 2 tablespoons of filling on one side. Sprinkle some cheese. Close and cook on both sides until crisp.
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Garnish with cilantro and onion. Finish with a squeeze of lime and dip in extra leftover consommé!
For more vegetarian recipe ideas, visit our recipes page.
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