Vegetarian Traditional Beef Birria
Experience the rich and bold flavors of 'Vegetarian Traditional Beef Birria,' a plant-based twist on the classic Mexican dish that's perfect for meat-free meals. This recipe swaps traditional beef for tender shredded jackfruit and hearty portobello mushrooms, simmered in a soul-warming sauce made with dried guajillo and ancho chilies, chipotle in adobo, and aromatic Mexican spices like cumin, oregano, and smoked paprika. The blend of smoky, spicy, and tangy flavors is slow-cooked to perfection, delivering a depth of taste that pairs beautifully with warm corn tortillas and a vibrant garnish of fresh cilantro and lime. Ideal for vegans and vegetarians, this recipe is comfort food at its finest, offering a satisfying broth for dipping and a delightful meat-free alternative to a beloved classic. Whether you're hosting taco night or craving something new, this vegetarian birria will add bold Mexican flavors to your table.
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Recipe Information
Ingredients
- 2 cups Jackfruit (young, canned, drained and shredded)
- 2 cups Portobello mushrooms (thinly sliced)
- 4 Guajillo chilies (dried)
- 2 Ancho chilies (dried)
- 1 tablespoon Chipotle chilies in adobo
- 6 cups Vegetable broth
- 3 Roma tomatoes
- 4 Garlic cloves
- 1 White onion (chopped)
- 2 Bay leaves
- 1 Cinnamon stick
- 1 teaspoon Cumin seeds
- 2 teaspoons Oregano (Mexican if available)
- 1 teaspoon Smoked paprika
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cups Fresh cilantro (chopped, for garnish)
- 2 Lime wedges (for serving)
- 12 Corn tortillas
Instructions
Place the guajillo and ancho chilies in a bowl and cover them with hot water. Let them soak for 10-15 minutes until softened.
In a blender, combine the soaked chilies (discarding the soaking liquid), chipotle chilies in adobo, Roma tomatoes, garlic cloves, cumin seeds, Mexican oregano, smoked paprika, apple cider vinegar, salt, and black pepper. Blend until smooth, adding a splash of vegetable broth if needed to help the mixture blend.
Heat olive oil in a large pot over medium heat. Add the chopped white onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Pour the blended sauce into the pot with the onions and cook for 5 minutes, stirring, until the sauce thickens slightly and becomes aromatic.
Add the shredded jackfruit and sliced portobello mushrooms to the pot. Stir to coat them thoroughly in the sauce.
Pour in the vegetable broth, add the bay leaves and cinnamon stick, and bring the mixture to a gentle simmer.
Lower the heat, cover partially, and let the birria cook for 60-75 minutes, stirring occasionally. This allows the flavors to meld and the jackfruit and mushrooms to absorb the rich sauce.
Remove the bay leaves and cinnamon stick from the pot. Taste and adjust seasoning as needed, adding more salt or spices to taste.
To serve, warm the corn tortillas on a skillet or over an open flame until lightly charred.
Ladle the vegetarian birria into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side and the warm tortillas for dipping into the flavorful broth.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 60.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 911 mg | 70% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 9099 mg | 194% | |
*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.
