Vegetarian Birria Tacos
Dive into the bold and smoky flavors of these Vegetarian Birria Tacos, a plant-based twist on the beloved Mexican classic. Packed with shredded jackfruit and tender cremini mushrooms, this recipe recreates the hearty texture and deep, savory essence of traditional birria using a rich, chile-infused sauce made from guajillo, ancho, and chipotle peppers. Slow-simmered with aromatic spices like cinnamon, cumin, and oregano, the filling is perfectly balanced with a splash of apple cider vinegar and soy sauce for a tangy, umami kick. Fried to perfection in crispy corn tortillas and garnished with fresh cilantro and lime, these tacos are an irresistible blend of smoky, spicy, and vibrant flavors. Perfect for taco night or any occasion where you want to wow guests with a vegetarian crowd-pleaser, this recipe is a must-try for lovers of Mexican cuisine!
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Recipe Information
Ingredients
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried chipotle chiles
- 4 cups vegetable broth
- 2 cups canned jackfruit, drained and shredded
- 2 cups cremini mushrooms, sliced
- 1 white onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 12 corn tortillas
- 2 tablespoons cooking oil
- 0.5 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
Begin by removing the stems and seeds from the guajillo, ancho, and chipotle chiles.
In a large pot, bring 4 cups of vegetable broth to a boil. Add the chiles and reduce to a simmer. Allow them to soften for about 10 minutes.
Transfer the softened chiles and broth to a blender. Add chopped onion, minced garlic, ground cumin, dried oregano, cinnamon stick, and bay leaves. Blend until smooth and well combined.
Return the sauce to the pot and add the shredded jackfruit and sliced mushrooms. Stir in soy sauce and apple cider vinegar.
Simmer the mixture over medium heat for about 45 minutes, stirring occasionally, until the jackfruit and mushrooms absorb the flavors and cook down.
In a separate pan, heat a tablespoon of cooking oil over medium heat. Lightly fry each corn tortilla until just crispy but still pliable.
To assemble the tacos, spoon the jackfruit and mushroom mixture onto each tortilla. Top with chopped cilantro and a squeeze of lime juice.
Serve the tacos hot with additional lime wedges on the side.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4412 mg | 192% | |
| Total Carbohydrate | 443.0 g | 161% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 56.2 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 898 mg | 69% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6178 mg | 131% | |
*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.
