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Vegan Birria Tacos

A delicious and heartwarming take on traditional birria tacos, these plant-based delights embrace rich flavors and textures, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Taco
Cuisine: Mexican, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Taco Base
  • 10-12 pieces corn tortillas These provide the perfect base for your tacos, crisping up beautifully when cooked.
  • 1 pack vegan cheese Creamy and melty, mimicking traditional dairy cheese.
Birria Broth
  • 10 cups water Essential for creating the flavorful broth.
  • 3 Tbsp Beefless Better Than Bouillon Adds depth and savory richness.
  • 4-5 cloves garlic Elevates the flavor profile of the dish.
  • 1/2 tsp cumin Spices up the broth nicely.
  • 1 dry pasilla chili pepper Adds a unique, smoky flavor.
  • 6 dry guajillo chili peppers Bring a deep red color and mild heat to the sauce.
  • 1/2 piece white onion Adds complexity to the birria broth.
  • to taste salt and pepper Essential for bringing all the flavors together.
  • 1 Tbsp apple cider vinegar or white vinegar Brightens the entire dish.
  • 3 pieces bay leaves Infuses the broth with fragrance.
  • to taste shredded King Oyster Mushroom Mimics the texture of traditional meat.
  • to taste Jamaica (hibiscus flower) Adds a tangy flavor and vibrant color.
  • to taste shredded tofu carnitas Provides excellent protein and a satisfying bite.

Method
 

Preparation
  1. Soak the dried chili peppers in boiling hot water for 15 minutes.
  2. After soaking, remove the stems and seeds from each chili.
  3. In a blender, add the soaked chilies, 2-3 cups of water, vegan bouillon, garlic, and onion. Blend until smooth.
Making the Broth
  1. Pour the blended chili sauce into a large pot. Add cumin, bay leaves, salt, pepper, vinegar, and the optional carrots. Bring to a boil, then reduce to a low simmer for 10-15 minutes.
  2. Add the shredded King Oyster mushroom and tofu carnitas to the pot of broth and let them simmer for another 2 minutes.
Preparing the Tacos
  1. Heat a griddle over medium/high heat and drizzle with avocado oil.
  2. Dip each tortilla into the birria broth thoroughly before placing on the hot griddle.
  3. On each tortilla, add vegan cheese and a generous amount of the birria filling, then fold the tortilla in half.
  4. Cook the tacos for about 3-4 minutes on each side until golden and crispy.
  5. Serve the tacos with freshly chopped cilantro and a side of beans, with leftover birria broth for dipping.

Notes

Customize your filling with different plant-based proteins or vegetables. Adjust the heat by adding more chili. The birria broth can be made one day in advance.