Vegetarian Birria
Experience the bold and smoky flavors of traditional Mexican birria in a delicious vegetarian twist with this hearty Vegetarian Birria recipe! Featuring a rich, homemade chile sauce made from guajillo, ancho, and pasilla chiles, this dish is packed with aromatic spices like cumin, cinnamon, and cloves, creating an irresistible depth of flavor. Tender vegetables like carrots, potatoes, and mushrooms simmer in a vibrant tomato and vegetable broth, making it a wholesome, plant-based alternative to its meaty counterpart. Serve this comforting stew with warm corn tortillas, fresh cilantro, and a burst of lime for a satisfying, vegan-friendly meal that’s perfect for weeknight dinners or sharing with friends. Simply bursting with authentic flavor, this vegetarian birria is a soul-warming dish that celebrates the essence of Mexican cuisine! Keywords: vegetarian birria recipe, vegan birria, plant-based Mexican stew, vegetarian comfort food.
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Recipe Information
Ingredients
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 2 cups boiling water
- 3 tablespoons olive oil
- 1 large, chopped onion
- 4 cloves garlic cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon black pepper
- 2 medium, chopped tomatoes
- 4 cups vegetable broth
- 2 large, sliced carrots
- 2 medium, cubed potatoes
- 8 ounces, sliced mushrooms
- 2 teaspoons salt
- 1 tablespoon apple cider vinegar
- 8 pieces corn tortillas
- 1 bunch, chopped fresh cilantro
- 3 limes lime wedges
Instructions
Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let them soak for about 15 minutes until softened.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic, coriander seeds, cumin seeds, cinnamon, cloves, and black pepper. Cook for another 2 minutes until the spices are fragrant.
Drain the soaked chiles and add them to the pot along with the chopped tomatoes. Cook for about 5 minutes.
Transfer the mixture to a blender and add 1 cup of the vegetable broth. Blend until smooth.
Return the chile sauce to the pot and add the remaining vegetable broth, sliced carrots, cubed potatoes, and sliced mushrooms. Stir well.
Bring the mixture to a boil, reduce the heat, and let it simmer for about 45 minutes, or until the vegetables are tender.
Season with salt and stir in the apple cider vinegar.
Serve the Vegetarian Birria hot with corn tortillas. Garnish with fresh cilantro and a squeeze of lime juice for extra flavor.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6353 mg | 276% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 44.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6026 mg | 128% | |
*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.
