Go Back
+ servings
Quesabirria Tacos

Vegan Quesabirria Tacos

$7.28 recipe | $0.61 serving
These vegan quesabirria tacos take corn tortillas dipped in a savoury broth and stuff them with meaty mushrooms and plant-based cheese. Crisp them up and serve them with a side of consomé for a delicious meal!
4.95 from 17 votes
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

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

Ingredients
 

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 Mexican 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)

To Serve optional

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

Instructions
 

Birria

  • Using kitchen shears, cut off the stems of 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 and simmer for 12-15 minutes.
  • Add the drained chiles, tomatoes, onion, and garlic to a blender along with the apple cider vinegar, 1 cup of vegetable broth, and all seasonings (except the bay leaves). Blend on high until smooth.
  • Pour the sauce through a 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 left on the sauce, preheat 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 mushrooms back into the skillet with ~2 cups of birria and cook down for another few minutes.

Serve

  • Quesabirria: heat some oil in a skillet over medium. Dip a corn tortilla in the pot of birria then place it in the skillet. While it’s cooking, add a scoop of the mushroom mixture 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 melty. Continue this process until all the tacos are made.
  • Serve with a topping of diced white onions, chopped cilantro, lime wedges, and a side of broth.
  • Stew: serve the mushrooms directly in the birria with a garnish of onion, cilantro, lime wedges, etc.
  • Tacos: serve the mushroom mixture inside fresh corn tortillas with garnishes of your choice. Happy eating!

Video

Notes

  • If you don't have a cinnamon stick, you can replace it with ~ ¼ teaspoon powdered cinnamon.
  • If you can't find dried Morita chiles, use chipotle chiles in adobo instead.
  • 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

Nutrition Facts
Vegan Quesabirria Tacos
Serving Size
 
1 taco
Amount per Serving
Calories
155
% Daily Value*
Fat
 
7.1
g
11
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
342.8
mg
15
%
Potassium
 
490
mg
14
%
Carbohydrates
 
21.4
g
7
%
Fiber
 
4.6
g
19
%
Sugar
 
3.1
g
3
%
Protein
 
4.7
g
9
%
Vitamin A
 
728.1
IU
15
%
Vitamin C
 
5.2
mg
6
%
Calcium
 
44.5
mg
4
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @brokebankvegan or use #brokebankvegan!
Enjoyed it?Like @brokebankvegan to join our community!
Save it for later?Follow @brokebankvegan for more inspiration!