Vegan Traditional Beef Birria
Experience the bold and authentic flavors of Traditional Beef Birria in a plant-based twist with this Vegan Traditional Beef Birria recipe! Perfect for vegans and flexitarians alike, this dish swaps out beef for a satisfying mix of shredded jackfruit and meaty king oyster mushrooms, creating a hearty, texture-rich filling. Highlighted by a vibrant, homemade chile sauce featuring guajillo, ancho, and arbol chiles, each taco is bursting with smoky, earthy, and slightly spicy notes. Simmered in a fragrant broth infused with cumin, cinnamon, and oregano, and finished with a touch of apple cider vinegar and soy sauce for depth, this birria is a true celebration of flavor. Serve warm on corn tortillas, garnished with fresh cilantro and lime wedges, and pair with the rich birria consommé for a taco experience like no other. Ready in just over two hours, this recipe is ideal for family dinners or entertaining guests craving authentic Mexican cuisine—vegan-style!
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Recipe Information
Ingredients
- 2 14-oz cans Canned young green jackfruit (in water or brine)
- 2 cups King oyster mushrooms (or portobello mushrooms)
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 2 whole Dried arbol chiles
- 4 cups Vegetable stock
- 4 whole Garlic cloves
- 1 medium Yellow onion (quartered)
- 2 whole Roma tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 2 whole Bay leaves
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 12 pieces Corn tortillas
- 4 pieces Lime wedges (for serving)
- 1 to taste Salt
- 1 to taste Pepper
Instructions
Drain and rinse the jackfruit. Use your hands or a fork to shred the jackfruit into pieces resembling shredded meat. Set aside.
Clean the mushrooms with a damp cloth and shred them using your hands or a fork to create a meaty texture. Set aside.
Remove the stems and seeds from the dried guajillo, ancho, and arbol chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes or until fragrant. Do not let them burn.
Place the toasted chiles into a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
In a blender, combine the soaked chiles (reserve the soaking liquid), garlic, onion, tomatoes, cumin, oregano, cinnamon, apple cider vinegar, and soy sauce. Blend until smooth, adding soaking liquid as needed to achieve a thick sauce consistency.
Heat a large pot over medium heat and add a small amount of oil (optional for sautéing). Add the jackfruit and mushrooms and cook for 5-7 minutes, stirring occasionally.
Pour the blended chile sauce into the pot with the jackfruit and mushrooms. Stir to coat the mixture evenly.
Add the vegetable stock, bay leaves, salt, and pepper to the pot. Stir well and bring to a simmer. Cover and let it cook for 45-60 minutes on low heat, stirring occasionally to prevent sticking.
Adjust seasoning with salt and pepper as needed. Remove the bay leaves once the birria is finished cooking.
To serve, warm the corn tortillas on a skillet or griddle. Fill each tortilla with the vegan birria mixture and garnish with fresh cilantro. Serve with lime wedges on the side.
Enjoy your delicious Vegan Traditional Beef Birria as tacos, or serve it with a side of the rich birria consommé for dipping!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9459 mg | 411% | |
| Total Carbohydrate | 455.5 g | 166% | |
| Dietary Fiber | 95.8 g | 342% | |
| Total Sugars | 44.6 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 8581 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
