Vegetarian Quesabirria Tacos
Savor the bold, smoky flavors of Vegetarian Quesabirria Tacos, a plant-based twist on the classic Mexican comfort food. This recipe features tender button mushrooms simmered in a rich adobo sauce made from dried guajillo, ancho, and pasilla chiles, infused with aromatic spices like cumin, oregano, and garlic. Each corn tortilla is lightly dipped in the flavorful sauce, crisped to perfection on a skillet, and filled with gooey melted Oaxaca cheese and the savory mushroom filling. Topped with fresh avocado slices, cilantro, and a squeeze of lime, these tacos deliver a satisfying balance of spice, creaminess, and zest. Perfect for Taco Tuesday or any day you’re craving indulgent, vegetarian-friendly Mexican street food. Ready in just over an hour, this recipe is ideal for impressing family and friends with its vibrant flavors and textures! Keywords: vegetarian quesabirria tacos, plant-based tacos, Mexican taco recipe, mushroom tacos, cheesy tacos.
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Recipe Information
Ingredients
- 4 units Dried guajillo chiles
- 2 units Dried ancho chiles
- 2 units Dried pasilla chiles
- 3 cups Vegetable broth
- 16 ounces Button mushrooms, sliced
- 2 tablespoons Olive oil
- 1 medium White onion, chopped
- 4 units Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Dried oregano
- 1 unit Bay leaf
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 12 units Corn tortillas
- 8 ounces Oaxaca cheese, shredded
- 0.5 cup Fresh cilantro, chopped
- 2 units Limes, cut into wedges
- 1 unit Avocado, sliced
Instructions
Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet over medium heat until aromatic, about 2 minutes.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
While the chiles are soaking, heat olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant.
Drain the chiles and add them to the pot, along with the vegetable broth, cumin powder, oregano, bay leaf, white vinegar, and salt. Stir well to combine.
Using an immersion blender, blend the mixture until smooth. Alternatively, you can carefully transfer to a blender, blend, and then return to the pot.
Add the sliced mushrooms to the sauce. Simmer over low heat for about 25 minutes, stirring occasionally, until the mushrooms are tender and infused with flavor.
On a separate skillet, heat a bit of oil. Dip each tortilla lightly in the sauce, then cook on the skillet. Add shredded Oaxaca cheese on one side and fold the tortilla in half, pressing down gently.
Cook until the tortillas are crispy and the cheese is melted, about 2-3 minutes on each side.
Open each taco, add a spoonful of the mushroom mixture, then garnish with fresh cilantro and avocado slices.
Serve the tacos immediately with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 43.9 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1700 mg | 131% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6028 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.
