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    Home » Mains

    Quesabirria Tacos

    Published: Mar 21, 2022 · Updated: Mar 21, 2022 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe

    These quesabirria tacos feature corn tortillas stuffed with shredded oyster mushrooms and melty plant-based cheese. Served with a side of rich consomé, this meal is saucy, crispy, and flavor-packed.

    Three Quesabirria Tacos on a Plate.
    Top quesabirria tacos with fresh garnishes
    Table of Contents
    • 📖 About
    • 🌱 Is it vegan?
    • 🍲 Ingredients & substitutions
    • 🔪 Instructions
    • 🥗 Serving suggestions
    • 🌡️ Storage
    • ♻️ Variations
    • 🧑‍🍳 Top tips
    • 💬 FAQ
    • 📋 Recipe
    • 🍴 Similar recipes

    📖 About

    Birria is a stew traditionally made with goat meat. It's typically marinated in a sauce of dried chiles, tomatoes, herbs, and spices, then slow-cooked until tender.

    There are different ways to serve birria, some of which include:

    • Stew
    • Birria tacos
    • Quesabirria tacos

    What differentiates birria tacos from quesabirria tacos (or simply quesatacos) is the addition of cheese. The corn tortilla is dipped in broth (consomé), stuffed with meat mushrooms* and cheese before being crisped up on both sides.

    It's like a mix between birria, tacos, and quesadillas (hence the name quesabirria tacos).

    Some popular garnishes to pair with quesatacos are fresh white onions and cilantro, but you can use any fresh veggies or sauces you prefer.

    Quesabirria Tacos on a Plate.
    Quesabirria tacos go well with a side of consomé

    History

    The origins of birria began in the state of Jalisco, more specifically the town of Cocula. This stew originated sometime during the colonial era when goats were brought to the area. After their introduction, a few things happened:

    • The goats began eating all of the crops the idigenous communities needed for food. Instead of going hungry, they decided to eat the goats.
    • In order to reduce the "gamey" taste and texture, the meat was rubbed with a variety of herbs and spices and cooked in kilns for many hours.

    Since then, birria is still a popular dish throughout Mexico (especially Jalisco). There are now many variations, including the infamous quesabirria tacos that have formed a whole new food category unto themselves.

    🌱 Is it vegan?

    In their traditional form, quesabirria tacos are not vegetarian or vegan-friendly. Here are a few ingredients to watch out for:

    • Meat: Use plant-based options like shredded mushrooms to emulate the goat or beef commonly used in this recipe.
    • Cheese: Cheese varieties typically included are dairy-based, but you can easily replace them with a dairy-free option.
    Tomato, Dried Chiles, Apple Cider Vinegar, Cinnamon Stick, Vegetable Bouillon, Spices, Herbs, Garlic, Mushroom, and Onion.
    Use freshly dried chiles for the best flavor

    🍲 Ingredients & substitutions

    For complete ingredient measurements and instructions, see our recipe card.

    • Oyster mushrooms: Both regular oyster mushrooms and king trumpet oyster mushrooms work well in this recipe. If you don't have access to either, use any type of mushroom, jackfruit, lentils, or meat alternatives you prefer.
    • Dried chiles: Use a combination of guajillo, pasilla, ancho, and morita. If you don't have access to any dried chiles, use chipotles in adobo and chili powder.
    • Spices: Typical birria spices include cinnamon, Mexican oregano, cloves, bay leaves, cumin, ginger, thyme, peppercorns, and salt. Make sure they're fresh!
    • Roma tomatoes: Adds tangy, juicy flavors. You can also use canned (diced or whole) tomatoes instead. Tomatoes are a major dietary source of lycopene, which is a powerful antioxidant.
    • Onion, garlic: A necessary componenet for any savory recipe. Use white or yellow onion.
    • Apple cider vinegar: To add tanginess. You can use white vinegar or coconut vinegar instead of apple cider.
    • Corn tortillas: Freshly made corn tortillas are our first choice, but you can also use store-bough to save on time.
    • Vegan cheese: Use a dairy-free mozzarrella, Monterey Jack, or any other option that properly melts.

    🔪 Instructions

    If you have questions about this vegan quesataco recipe, check out our FAQs or leave a comment.

    Step 1: Stem and shake the seeds out of the dried chiles. Toast them in a skillet for 30-60 seconds, or until they are fragrant (this helps open up the flavors).

    Dried Chiles in a Cast-Iron Skillet.
    Careful not to burn the chiles

    Step 2: Once the chiles are toasted, add them to a pot of boiled water, cover it, and leave them to rehydrate.

    Vegetables in a Pot of Water.
    You can boil or roast the vegetables

    Step 3: In another pot, simmer the tomatoes, onions, and garlic cloves until softened.

    Vegetables, Chiles, and Seasonings in a Blender.
    Work in batches if your blender is small

    Step 4: Drain the chiles, then add them to a blender with the tomatoes, onion, garlic, apple cider vinegar, all of the spices (minus the bay leaves), and about one cup of vegetable broth

    Birria Sauce in a Blender.
    There should be no chunks remaining

    Step 5: Blend the mixture on high until it reaches a smooth consistency. Pour the sauce through a fine-mesh strainer into a large stockpot.

    Birria Sauce in a Strainer Over a Pot.
    Straining is optional

    Step 6: Add in the rest of the vegetable broth and bring everything to a simmer for about 40 minutes. You can adjust the broth consistency to your liking. If you prefer it thinner, add more vegetable broth a little at a time.

    Shredded Oyster Mushrooms in a Bowl.
    Shred the mushrooms into thin strips

    Step 7: In the meantime, remove the bottom portion of the oyster mushrooms, then shred them with your hands. Season the mushrooms with oil, garlic powder, salt, and pepper.

    Cooked Oyster Mushroom Shred in a Bowl.
    The mushrooms should be crispy

    Step 8: With about 10-15 minutes left of simmering on the consomé, heat a little oil in a large skillet over medium-high. Cook the shredded mushrooms in batches until golden brown.

    Step 9: Add all of the cooked mushrooms back into the skillet with a few cups of broth. Stir well, then cook them together for another few minutes.

    Cooked Mushroom Shreds in Birria Sauce.
    Coat the mushrooms thoroughly

    Step 10: Heat a little oil in another skillet over medium. Dip a corn tortilla in the pot of birria then place it on the skillet. While it’s cooking, add a scoop of the mushroom mixture and a handful of shredded vegan cheese.

    Open Birria Taco Cooking in a Cast-Iron Skillet.
    Fry the coated tortilla like a quesadilla

    Step 11: Fold the tortilla over the fillings and cook it on each side until the outsides are crispy and the cheese is melted. Garnish with fresh white onions, chopped cilantro, limes, and a side of consomé. Happy eating!

    🥗 Serving suggestions

    Quesabirria tacos are best served hot off the skillet while they're still crispy and the cheese is melted. Cool off between bites with some aguas frescas or cocktails:

    • Agua de Jamaica
    • Cantarito
    • Agua de sandia
    • Agua de horchata
    • Chelada
    • Agua de piña
    • Agua de mazapán

    The easiest (albeit messiest) way to eat quesabirria tacos is with your hands! Pick one up, dip it in broth, and dig in. if it's getting really messy, you can always use a fork and knife.

    🌡️ Storage

    Quesatacos taste best when they're hot and crispy (for obvious reasons), but birria itself actually stores quite well.

    • Fridge: The birria will keep in your fridge for up to 4-5 days in an airtight container. It's best to store the broth and mushrooms separately from the tortillas.
    • Freezer: If you make a large batch, you can freeze birria for up to 3-4 months in freezer-safe bags or containers.
    • Reheat: Thaw the birria in your fridge overnight. Then, heat it in a saucepan over medium-low for 5-10 minutes. If you are making quesabirria tacos, continue with the same steps as outlined in our recipe card.

    Note: If you have fully-made quesabirria tacos, fry them on your stovetop for 3-5 minutes per side to heat them all the way through and melt the cheese.

    Quesabirria Taco Dipped in Birria Sauce.
    You'll need extra napkins for quesabirria tacos

    ♻️ Variations

    • Oven: The mushrooms also cook well in the oven, especially if you're looking to reduce your oil intake.
    • Spicy: Add arbol chiles, piquin chiles, or cayenne pepper for more heat. Quesatacos also pair well with a side of salsa taquera.
    • Roast: For smoky, complex flavors, pan-roast the onions, garlic, and tomatoes on a cast-iron skillet or comal.
    • Cheese: As long as it's dairy-free, try switching up the varieties of cheese you use. Just make sure it's meltable.

    🧑‍🍳 Top tips

    • Use freshly dried chiles. The flavors are much better when you use chiles that have been recently dried. They should feel pliable and already be fragrant at the store.
    • Make the tortillas. This recipe tastes extra delicious when you make your own corn tortillas.
    • Toast the spices. For even more fragrant and intense flavors, toast the whole spices in this recipe.
    • Slow-cook. For a well-balanced broth, simmer it low and slow to bring the flavors together.

    💬 FAQ

    What can I use instead of dried chiles?

    If you don't have access to the dried chiles mentioned in this recipe, try using canned chipotle peppers in adobo, more tomatoes, and ancho chile powder.

    What type of tortilla is best for quesabirria tacos?

    Corn tortillas are the most traditional and best option for quesabirria tacos. You can use white or blue corn tortillas.

    Are quesabirria tacos gluten-free?

    Yes, quesabirria tacos are typically gluten-free and so is this recipe. Just make sure you use corn tortillas and not flour tortillas!

    📋 Recipe

    Quesabirria Tacos

    Quesabirria Tacos (Without Meat)

    $7.28 recipe | $0.61 serving
    Mitch and Justine
    These quesabirria tacos feature corn tortillas stuffed with shredded oyster mushrooms and melty plant-based cheese. Served with a side of rich consomé, this meal is saucy, crispy, and flavor-packed.
    4.95 from 17 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Mains
    Cuisine Gluten-Free, Mexican, Vegan
    Servings 12 servings
    Calories 155 kcal

    Equipment

    • Chef knife & cutting board
    • Skillet
    • Saucepan
    • Blender

    Ingredients
     

    US Customary - Metric

    Birria

    • 4 guajillo chiles ($0.16)
    • 2 pasilla chiles ($0.08)
    • 2 ancho chiles ($0.10)
    • 4 morita chiles ($0.08)
    • 5 Roma tomatoes ($0.80)
    • ½ large white onion, quartered ($0.12)
    • 6 cloves garlic ($0.24)
    • 8 whole peppercorns ($0.02)
    • 1 teaspoon cumin ($0.01)
    • ½ teaspoon ginger ($0.01)
    • 2 teaspoons Mexican oregano ($0.06)
    • 1 teaspoon thyme ($0.02)
    • 2 whole cloves ($0.01)
    • ¼ cinnamon stick ($0.02)
    • 3 tablespoons apple cider vinegar ($0.15)
    • 4 cups vegetable broth ($0.19)
    • 2 bay leaves ($0.02)

    Mushrooms

    • 2 pounds oyster mushrooms, shredded ($4.83)
    • 3 tablespoons neutral vegetable oil ($0.33)
    • ½ tablespoon garlic powder ($0.01)
    • Salt & pepper to taste ($0.02)

    For serving

    • 12-14 corn tortillas
    • Shredded vegan cheese
    • Neutral vegetable oil for frying
    • Chopped cilantro
    • Lime wedges
    • White onion, finely diced

    Instructions
     

    Broth

    • Using kitchen shears, stem the chiles and cut them open. Remove the seeds and veins and discard. Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
    • Bring a saucepan of water to boil, then turn the heat off, add the chiles in, cover the pot, and let them rehydrate for 10-15 minutes, or until pliable.
    • Add tomatoes, roughly chopped onion, and garlic cloves to another pot of water. Bring to a boil, then reduce the heat to simmer for 12-15 minutes.
    • Add the drained chiles, tomatoes, onions, and garlic cloves to a blender along with all of the spices (except the bay leaves), the apple cider vinegar, and 1 cup of vegetable broth. Blend on high until smooth.
    • Pour the sauce through a fine-mesh strainer into a large saucepan, working it through with a spoon or spatula. Add in 2-3 more cups of vegetable broth, and simmer for 35-40 minutes.

    Mushrooms

    • In the meantime, remove the bottom portion of the oyster mushrooms, then shred them with your hands into small strips. Season with oil, garlic powder, salt, and pepper. Toss to coat the strips, then set the bowl aside.
    • With 10-15 minutes remaining on the broth, heat 1 tablespoon of oil in a large skillet over medium-high. Cook the shredded mushrooms in batches until golden-brown and crispy (about 8-10 minutes per batch).
    • Add all cooked mushrooms back into the skillet with ~2 cups of birria and cook together for another few minutes.

    Assembly

    • Heat a little oil in a skillet over medium. Dip a corn tortilla in the pot of broth then place it on the skillet. While it’s cooking, add a scoop of the mushrooms and a handful of shredded vegan cheese to one side of the tortilla.
    • Fold the tortilla over the fillings and cook for another 1-2 minutes on the first side. Flip and cook on the second side until the outside is crispy and the cheese is melted. Continue this process until all of the tacos are made.
    • Serve with a garnish of diced white onions, chopped cilantro, lime wedges, and a side of broth for dipping. Happy eating!

    Video

    Notes

    • Use freshly dried chiles. The flavors are much better when you use chiles that have been recently dried. They should feel pliable and already be fragrant at the store. If you can't find dried chiles, use chipotle chiles in adobo instead.
    • Make the tortillas. This recipe tastes extra delicious when you make your own corn tortillas.
    • Toast the spices. For even more fragrant and intense flavors, toast the whole spices in this recipe. The cinnamon stick can be replaced with ¼ teaspoon powdered cinnamon.
    • Slow-cook. For a well-balanced broth, simmer it low and slow to bring the flavors together.
    • Optional ingredients are not reflected in the price or calories of our recipes.
    • We calculate nutritional information for our recipes with Cronometer.
    • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.

    Nutrition

    Serving: 1taco | Calories: 155kcal | Carbohydrates: 21.4g | Protein: 4.7g | Fat: 7.1g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 342.8mg | Potassium: 490mg | Fiber: 4.6g | Sugar: 3.1g | Vitamin A: 728.1IU | Vitamin C: 5.2mg | Calcium: 44.5mg | Iron: 1.9mg
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    🍴 Similar recipes

    If you enjoyed these vegan quesabirria tacos, be sure to check out some of our other top-rated tacos:

    • Tacos al pastor: A traditional spit-roasted taco made meat-free!
    • Baja tofu "fish" tacos: Beer-battered tofu, fresh pico de gallo, chipotle mayo, and crunchy cabbage all served in a fresh tortilla.
    • Jackfruit carnitas: Tender pull-apart jackfruit seasoned with a citrus-based marinade and served in fresh corn tortillas.
    • Tacos dorados de papa: Crunchy tortillas filled with garlicky mashed potatoes and vegan cheese, then topped with salsa and fresh vegetables.

    Note: We've updated this post to include new information and helpful tips about the recipe.

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    Mazapan Recipe »

    Reader Interactions

    Comments

    1. Rachel

      March 08, 2022 at 5:53 am

      Hello- when you strain the salsa do you use the liquid part or the thicker part to mix with the broth in Step 5? If you use the liquid part, do you dump out the thicker part or use it for something else?
      Looks delicious and I would like to make it. Thank you!

      Reply
      • Broke Bank Vegan

        March 08, 2022 at 5:58 am

        Hey Rachel!

        Just use the liquid portion. Straining makes a clearer, thinner broth, but it's definitely not necessary if you don't want to get rid of the extra pulp. If you do strain it, you can add the pulp to another soup or broth. Hope that helps!

        Reply
    2. Gina V

      January 14, 2022 at 2:23 pm

      I like it hot! How would you make it spicier? More chiles or different types?

      Reply
      • Broke Bank Vegan

        January 15, 2022 at 12:53 pm

        Hi Gina!

        All the chiles in this recipe are more for flavoring rather than spice. If you want to take it up a notch, we love adding arbol or piquin chiles 🙂

        Reply
    3. Vicky

      August 04, 2021 at 7:59 pm

      5 stars
      Today I prepared them and they are really a delight Thank you

      Reply
      • Broke Bank Vegan

        August 05, 2021 at 9:01 am

        Hi Vicky,

        That's so great to hear! You are welcome 🙂

        Reply
    4. Jesse-Gabriel

      July 18, 2021 at 12:12 pm

      5 stars
      Traumhaft, einfach nur lecker, vielen Dank, dass man das Rezepte auch in Gramm Angaben umrechnen kann!
      Viele Grüße sendet,
      Jesse-Gabriel aus Berlin

      Reply
      • Broke Bank Vegan

        July 19, 2021 at 3:59 pm

        Thank you for your kind words, Jesse! That's great to hear you were able to use the measurement converter!

        Reply

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