Easy Vegan Birria Recipe
A plant-based take on the classic Mexican birria, featuring savory oyster mushrooms simmered in a rich broth of Mexican spices, chilies, and tomato puree. Perfect for tacos or a comforting stew.
Ingredients
- 200 g oyster mushrooms sliced
- 2 tbsp olive oil
- 2 dried ancho chilies seeds removed
- 2 dried guajillo chilies seeds removed
- 1 medium white onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 0.5 tsp dried oregano Mexican
- 0.25 tsp smoked paprika
- 400 g crushed tomatoes
- 3 cups vegetable broth
- 2 tbsp apple cider vinegar
- 12 corn tortillas warm
- 0.5 cup vegan shredded cheese optional
- 0.25 cup fresh cilantro chopped
- 0.25 cup diced white onion for garnish
- 2 lime wedges for serving
Instructions
- Rehydrate chilies: Place ancho and guajillo chilies in a heatproof bowl, cover with boiling water, and let soak for 20 minutes until softened. Drain, reserving some soaking liquid if needed.
- Make the sauce: In a blender, combine the rehydrated chilies, half of the chopped white onion, minced garlic, cumin, oregano, smoked paprika, crushed tomatoes, and 1 cup of vegetable broth. Blend until smooth. Add a splash of chili soaking liquid if too thick.
- Cook mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced oyster mushrooms and cook until browned and slightly crispy, about 5-7 minutes. Remove mushrooms and set aside.
- Build the birria: Add the remaining chopped white onion to the pot and sauté until softened, about 3-4 minutes. Pour in the blended chili sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Simmer: Add the remaining 2 cups of vegetable broth, apple cider vinegar, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- Combine and serve: Stir the cooked oyster mushrooms back into the birria. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve: Ladle the vegan birria into warm tortillas with shredded vegan cheese, fresh cilantro, diced white onion, and a squeeze of lime. Serve the rich consommé on the side for dipping.
Notes
For extra depth, toast the dried chilies lightly before rehydrating. Other mushrooms like shiitake or cremini can be used. Serve with extra lime wedges, chopped avocado, or a dollop of vegan sour cream. Leftovers store well in the fridge for up to 3 days.