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Home / Vegetarian / Vegan birria tacos (quesabirria tacos)

Vegan birria tacos (quesabirria tacos)

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Wow, these vegan birra tacos are SO good! Shredded crispy meaty mushrooms bursting with umami flavor, cooked in the most amazing sauce, served in fresh corn tortillas dipped in sauce, and oozing melty cheese, make our vegan quesabirria tacos a real treat to eat. Inspired by the traditional Mexican dish. this is a recipe you’ll want to make again and again.

A homemade vegan quesabirria taco dipped in broth, with another taco on a plate.

Why you’ll love this delicious recipe

  • Our insanely delicious tacos are brimming with flavor, you’ll think twice about going to a restaurant for them again.
  • The whole family will love this fun and tasty Mexican-inspired treat!
  • They are perfect served with salsa taquera, salsa roja, or pico de gallo.
  • Hard to believe but they are 100% vegan.

Stop the clocks, this is the moment you found your new favorite recipe. You need our vegan birria tacos in your life. Forever.

What are tacos de birria?

Apart from being a social media sensation right now (and rightfully so), birria tacos are an insanely delicious Mexican dish, traditionally cooked with tender meat, possibly the most popular in America is a beef birria.

The meat is cooked in a broth and then the corn tortillas are dipped in the broth, placed on a hot skillet, Oaxaca cheese is placed on half of the tortilla, and then the meat on top of that, and cooked until crispy.

That’s how they are usually made but obviously, we don’t eat meat, so we have a glorious vegan birria tacos version that we’ve fed to the staunchest of our meat-eating friends and they LOVE it.

If you don’t try any other vegan dish in your life, you’ve got to try this!

Ingredients needed fresh cilantro, vegan cheese, kosher salt, ancho pepper, farlic powder, onion powder, stock, fresh lime, peppercorns, onion, mushrooms, cumin seeds, Mexican oregano, oil, cinnamon, garlic, whole cloves, allspice, Arbol peppers, apple cider vinegar, corn tortillas, guajillo peppers, & pasila pepper.

How do you replace the meat?

Traditional birria tacos are made with shredded meat, typically birria meat will be goat meat or in the US beef, specifically, chuck roast.

So how do we get a big umami boost in our tacos de birria?

We use mushrooms, big meaty flavored mushrooms, that when cooked will knock you sideways with the taste explosion in your mouth.

Seriously.

If you can. use all king oyster mushrooms, the flavor will blow you away when cooked in our vegan consume broth.

But we know that you can’t get hold of king oyster mushrooms, so we’ve used a mixture of king oyster mushrooms, portobello mushrooms, and woodland mushrooms,

The trick is to shred them into slithers, that replicate shredded meat, cook them until they have crisped up, and then add that amazing birria sauce.

Overhead shot of two vegan quesabirria tacos, with taco dipping sauce, onions, chopped cilantro, mushrooms and cheese.

What is the birria broth made from?

There are different ways to make a birra broth, you’ll usually find it’s meat-based a goat, or beef broth.

Naturally, ours is 100% vegan.

Our outstanding vegetable birria tacos broth has been lovingly simmered giving the flavors of ancho peppers, Arbol peppers, guajillo peppers, and pasilla peppers to infuse with onion, spices, and herbs.

Are they spicy?

They are perfectly spiced but not spicy.

Of course, you can notch up the spice if you are a fan of spicy food, simply leave the chili seeds in or add chili powder.

How do I store vegan birria tacos?

We don’t recommend storing cooked meat-free birrias as they tend to go a little soggy.

You can store the cooked mushrooms in an airtight container in the fridge for up to 2 days, when reheating, add a little more broth.

The broth stores well, it keeps covered in the fridge for up to 3 days and you can freeze it for up to 2 months.

A vegan birria taco full of mushrooms and cheese, with fresh cilantro, and lime wedges.

Recipe notes and expert tips

  • Out of ground cinnamon?
    When simmering your broth, place a cinnamon stick in, just remember to remove it when you have finished cooking.
  • Like a thinner sauce?
    Simply add more vegetable broth when blending, add a little at a time as you can add broth but you can’t take it away!
  • Don’t have all the chili peppers?
    Be creative, you could use chipotle peppers in adobo sauce, or try other dried chiles.
  • Want more spice?
    If you’re a spice fan then leave the seeds in the chili peppers and you could also add a little cayenne pepper to the broth.
  • Add a smoky flavor
    When marinating your mushrooms add a teaspoon of smoked paprika.

More vegan recipes for you to try

If you like our tacos, why not try these other delicious recipes? Aloo tikki, nut roast, tomato risotto, or spaghetti marinara.

How to make vegan birria tacos with step-by-step instructions

Making the best vegan birria tacos is easy if you follow our simple instructions.

Full measurements in both US customary and metric are available in the printable recipe card below.

Making the vegan birria broth sauce

Take your dried guajillo chili peppers, Ancho chili peppers, Arbol chili peppers, and pasilla chili peppers, and using scissors, cut the stalk off, and remove the seeds (if you like it spicy then leave them in).

Place them in a jug or pan of hot water and leave them to soak for approximately 20 – 30 minutes.

Next, line a baking tray with parchment paper and place your garlic and onions, and, using your hands make sure that they are all covered with vegetable oil.

Now, broil (grill) them in the oven under high heat until you see that they are charred around the edges, approximately 20 – 30 minutes, remove them from the oven and place them in a food processor or blender.

Drain the rehydrated chili peppers and add them to the blender, add oil, vegetable broth (stock), and Mexican dried oregano, cumin seeds, whole peppercorns, whole cloves, allspice, and ground cinnamon.

Blend until you have a smooth sauce.

Transfer to a pan and bring to a boil, then reduce the heat, place the lid on and simmer for approximately 45 minutes to an hour.

Process shots, photo one add cooked onion, garlic, rehydrated chilies, and spices to the blender and blend until smooth; photo two, shred mushrooms; photo three, marinate mushrooms.

Making the vegan birria meat filling

Meanwhile, you can be preparing your mushrooms.

Take your mushrooms and using your hands shred them so they are thin slithers of mushrooms.

Place them in a bowl and add oil, apple cider vinegar, onion powder, garlic powder, and kosher salt.

Toss the mushrooms, and then cover them and set them aside, leaving them to marinate while your broth is simmering.

Once the broth is ready, place a skillet over medium heat, add oil and when it’s hot, place your shredded mushrooms, be careful not to overload the skillet, have one layer only.

Cook your mushrooms until you see that they have started to crisp up around the edges and are turning brown, for approximately 12 minutes.

Then it’s time to add your broth, add a ladle or so of sauce to the mushrooms, stir and cook for a further 3 – 5 minutes.

Process shots, photo one dip tortilla in broth and pan fried, add vegan cheese, and mushrooms; photo two cook and fold over; photo three, serve.

Building your quesabirria tacos

Place another skillet over medium-high heat and add oil.

Now, take your fresh corn tortilla and dip it into the birria broth, so that the whole tortilla is covered in broth.

Now, place the tortilla in the skillet, add vegan mozzarella cheese and mushrooms to one-half of the tortilla, cook until the bottom of your tortilla is starting to crisp and turn brown, approximately 1½ minutes.

Then, using a spatula fold over the tortilla, and press down gently to hold it together.

Carefully remove your birria taco, serve immediately with dipping sauce, chopped cilantro, chopped onion, and a squeeze of fresh lime juice.

Overhead shot of vegan quesabirria tacos, with a bowl of dipping sauce, lime wedges, chopped onions, chopped cilantro, a chili pepper and a bowl of pico de gallo.

We hope you enjoy making and eating our birria tacos as much as we do and we’d love to hear how you got on with making them.

Please leave a comment below and feel free to ask any questions you may have.

Homemade vegan birria tacos, ready to eat, with one being dipped into birria broth.
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Vegan birria tacos (quesabirria tacos)

See what the vegan birria tacos craze is all about! Crispy shredded mushrooms full of meaty flavor and creamy vegan cheese, all cooked in a corn tortilla that's dipped in the most insane vegan birria taco sauce that you will LOVE. This Mexican-inspired dish is a firm family favorite and perfect for Mexican night!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings4
Calories441
Course: Main course
Cuisine: Mexican Inspired
Author: Mandy Applegate | Splash of Taste
Prevent your screen from going dark

Utensils

1 Food processor or blender
1 Baking tray
1 Large pot
2 Large skillets

Ingredients

Making the vegan birria broth sauce

  • 3 Dried guajillo chili peppers
  • 2 Dried ancho chili peppers
  • 2 Dried Arbol chili peppers
  • 3 Dried pasilla chili peppers
  • 6 cloves Garlic
  • 1 Onion
  • 3 tbsp Vegetable oil
  • 900 ml Vegetable broth (stock) you may need more or less depending on your preference of consistency
  • 1 tsp Mexican dried oregano
  • 1 tsp Cumin seeds
  • 3 Whole peppercorns
  • 3 Whole cloves
  • ½ tsp Allspice
  • ½ tsp Ground cinnamon

Making the vegan birria meat filling

  • 900 g King oyster mushrooms, portobello mushrooms, or woodland mushrooms we recommend King oyster
  • 2 tbsp Vegetable oil
  • 2 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt

Building your quesabirria tacos

  • 2 tbsp Vegetable oil
  • 12 Fresh corn tortillas
  • 115 g Vegan mozzarella cheese
  • Chopped cilantro optional
  • Chopped onions optional
  • Fresh lime wedges optional
Metric – US Customary

Instructions

Making the vegan birria broth sauce

  • Take your dried guajillo chili peppers, Ancho chili peppers, Arbol chili peppers, and pasilla chili peppers, and using scissors, cut the stalk off, and remove the seeds (if you like it spicy then leave them in). Place them in a jug or pan of hot water and leave them to soak for approximately 20 – 30 minutes
    3 Dried guajillo chili peppers, 2 Dried ancho chili peppers, 2 Dried Arbol chili peppers, 3 Dried pasilla chili peppers
  • Next, line a baking tray with parchment paper and place your garlic and onions, and, using your hands make sure that they are all covered with vegetable oil. Now, broil (grill) them in the oven under high heat until you see that they are charred around the edges, approximately 20 – 30 minutes, remove them from the oven and place them in a food processor or blender. Drain the rehydrated chili peppers and add them to the blender, add oil, vegetable broth (stock), Mexican dried oregano, cumin seeds, whole peppercorns, whole cloves, allspice, and ground cinnamon
    6 cloves Garlic, 1 Onion, 3 tbsp Vegetable oil, 900 ml Vegetable broth (stock), 1 tsp Mexican dried oregano, 1 tsp Cumin seeds, 3 Whole peppercorns, 3 Whole cloves, ½ tsp Allspice, ½ tsp Ground cinnamon
  • Blend until you have a smooth sauce. Transfer to a pan and bring to a boil, then reduce the heat, place the lid on and simmer for approx. 45 minutes to an hour
    Process shots, photo one add cooked onion, garlic, rehydrated chilies, and spices to the blender and blend until smooth; photo two, shred mushrooms; photo three, marinate mushrooms.

Making the vegan birria meat filling

  • Meanwhile, you can be preparing your mushrooms. Take your mushrooms and using your hands shred them so they are thin slithers of mushrooms. Place them in a bowl and add oil, apple cider vinegar, onion powder, garlic powder, and kosher salt. Toss the mushrooms, and then cover them and set them aside, leaving them to marinate while your broth is simmering
    900 g King oyster mushrooms, portobello mushrooms, or woodland mushrooms, 2 tbsp Vegetable oil, 2 tbsp apple cider vinegar, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp kosher salt
  • Once the broth is ready, place a skillet over medium heat, add oil and when it’s hot, place your shredded mushrooms, be careful not to overload the skillet, have one layer only. Cook your mushrooms until you see that they have started to crisp up around the edges and are turning brown, for approximately 12 minutes. Then it’s time to add your broth, add a ladle or so of sauce to the mushrooms, stir and cook for a further 3 – 5 minutes
    Process shots, photo one dip tortilla in broth and pan fried, add vegan cheese, and mushrooms; photo two cook and fold over; photo three, serve.

Building your quesabirria tacos

  • Place another skillet over medium-high heat and add oil. Now, take your fresh corn tortilla and dip it into the birria broth, so that the whole tortilla is covered in broth. Now, place the tortilla in the skillet, add vegan mozzarella cheese and mushrooms to one-half of the tortilla, cook until the bottom of your tortilla is starting to crisp and turn brown, approximately 1½ minutes. Then, using a spatula fold over the tortilla, and press down gently to hold it together. Carefully remove your birria taco, serve immediately with dipping sauce, chopped cilantro, chopped onion, and a squeeze of fresh lime juice
    2 tbsp Vegetable oil, 12 Fresh corn tortillas, 115 g Vegan mozzarella cheese, Chopped cilantro, Chopped onions, Fresh lime wedges
  • Enjoy your delicious vegan birria tacos!

Notes

  • Out of ground cinnamon?
    When simmering your broth, place a cinnamon stick in, just remember to remove it when you have finished cooking
  • Like a thinner sauce?
    Simply add more vegetable broth when blending, add a little at a time as you can add broth but you can’t take it away!
  • Don’t have all the chili peppers?
    Be creative, you could use chipotle peppers in adobo sauce, or try other dried chiles
  • Want more spice?
    If you’re a spice fan then leave the seeds in the chili peppers and you could also add a little cayenne pepper to the broth
  • Add a smoky flavor
    When marinating your mushrooms add a teaspoon of smoked paprika

Nutrition

Calories: 441kcal | Carbohydrates: 79g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1477mg | Potassium: 1583mg | Fiber: 19g | Sugar: 14g | Vitamin A: 5894IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 6mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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Learn how to make vegan birria tacos with step-by-step photos.

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About Mandy from Splash of Taste

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

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Recipe Rating




Comments

  1. Dannii says

    March 2, 2022 at 11:02 am

    5 stars
    I would happily eat tacos every day and these look amazing and I am adding this to my meal plan.

    Reply
    • Mandy from Splash of Taste says

      March 2, 2022 at 11:05 am

      You sound like our kind of person! We’re so pleased you enjoyed them 🙂

      Reply
  2. Gina says

    March 2, 2022 at 12:28 pm

    5 stars
    Love trying new vegan recipes and these vegan birria tacos are everything! Thanks for such a delicious recipe. I see myself making these often!

    Reply
    • Mandy from Splash of Taste says

      March 2, 2022 at 12:53 pm

      We’re so pleased you like them, let us know how you get on with them 🙂

      Reply
  3. Aimee Mars says

    March 2, 2022 at 12:50 pm

    5 stars
    We’ve been making tacos more and more at home lately and we’ve cut down on our meat consumption so these are literally the perfect taco for us. I can’t wait to try them they look amazing and are so easy to make.

    Reply
    • Mandy from Splash of Taste says

      March 2, 2022 at 12:52 pm

      They are perfect if you are looking to cut down on meat! We hope you enjoy them!

      Reply
  4. Katherine says

    March 2, 2022 at 1:11 pm

    5 stars
    Oh wow! These tacos look like they are worth every minute of making them. I’m so excited to try all these great flavors.

    Reply
    • Mandy from Splash of Taste says

      March 2, 2022 at 3:25 pm

      We hope you enjoy them!

      Reply
  5. Beth Sachs says

    March 2, 2022 at 1:19 pm

    5 stars
    Those mushrooms look amazing. I can’t wait to try these tacos!

    Reply
    • Mandy from Splash of Taste says

      March 2, 2022 at 3:25 pm

      The king oyster mushrooms are sensational!

      Reply
  6. Farwin says

    March 3, 2022 at 11:17 pm

    5 stars
    These tacos are so delicious you never miss the meat! Thanks for sharing.

    Reply
    • Mandy from Splash of Taste says

      March 4, 2022 at 6:23 am

      We’re so pleased you enjoyed them and that you didn’t miss the meat!

      Reply
  7. Jenn says

    March 4, 2022 at 2:21 pm

    5 stars
    You’ve made me so happy! These birria tacos are so good – I can’t believe how much flavor is in them!

    Reply
    • Mandy from Splash of Taste says

      March 4, 2022 at 2:26 pm

      We’re SO pleased! We’re a little obsessed with the tacos at the moment!

      Reply
  8. Sherry Ronning says

    March 4, 2022 at 6:43 pm

    5 stars
    I made your vegan Birria Tacos on my Blackstone Griddle and they turned out AMAZING!! So quick and easy to make as well as super delicious!!

    Reply
    • Mandy from Splash of Taste says

      March 6, 2022 at 10:51 am

      That sounds like a great idea and we’re so pleased you loved them!

      Reply
  9. Heather Perine says

    March 6, 2022 at 1:16 pm

    5 stars
    Love that these are vegan but also made with just veggies and no plant based meat… the mushrooms were wonderful!! Such a keeper.

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:51 am

      Yes, we agree, the King oysters give the umami flavor to the birrias – you really don’t need plant based meat in them at all!

      Reply
  10. Shivani Raja says

    March 6, 2022 at 3:08 pm

    5 stars
    These look divine! I love the idea of using oyster mushrooms – can’t wait to try this!

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:51 am

      We hope you enjoy them!

      Reply
  11. Hailey says

    March 6, 2022 at 3:13 pm

    5 stars
    The combination of dried chiles in this recipe sounds amazing! I can’t wait to try it out.

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:54 am

      The chilies ARE amazing – hope you enjoy them!

      Reply
  12. Gina says

    March 6, 2022 at 3:21 pm

    5 stars
    These are amazing! Having had both traditional birria tacos plenty of times and these, I can say with 100% confidence , these live up to that hearty umami flavor the tacos are known for.

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:52 am

      We’re so pleased that you love them!

      Reply
  13. Cynthia says

    March 6, 2022 at 4:40 pm

    5 stars
    these were a hit! The mushrooms make them feel “meaty”. Such a healthy and delicious dish for meatless days.

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:53 am

      We’re so pleased you enjoyed them, it’s great to have meat-free days but still have the umami taste, isn’t it!

      Reply
  14. Shelby says

    March 7, 2022 at 3:24 pm

    5 stars
    The mushrooms are SO hearty in these tacos! A wicked meal and it was so easy to whip up!

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:52 am

      Really pleased you loved our tacos!

      Reply
  15. Paula says

    March 8, 2022 at 12:44 am

    5 stars
    So flavor! Thanks for another yummy recipe!

    Reply
    • Mandy from Splash of Taste says

      March 11, 2022 at 10:52 am

      You are more than welcome, we’re so pleased you enjoy our recipes!

      Reply
  16. Rachel says

    March 24, 2022 at 3:58 pm

    The flavors in this are magic! Love the mushrooms and all the spices!

    Reply
  17. Emily says

    March 24, 2022 at 6:30 pm

    5 stars
    These tacos are fantastic! I’ve been dreaming about these ever since I tried them at a restaurant. The mushrooms are incredible here! Can’t wait to make these again!

    Reply

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