Name: Savory Vegan Birria Tacos and Quesabirrias
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 can (20 oz.) young green jackfruit in brine, drained; ½ white onion, peeled; 1 bay leaf; 2 chile ancho, dried, deseeded, destemmed; 5 guajillo chiles, dried, deseeded, destemmed; 1 pasilla chile, deseeded, destemmed; 2-3 morita chiles, dried; 4 Roma tomatoes, medium; 5 cloves garlic, unpeeled; ½ white onion, peeled; 5 allspice, whole; 10 black peppercorns; 2 cloves, whole; 1/2 tsp. cumin seeds; 1 stick Ceylon cinnamon (1 inch long); 1/4 tsp. marjoram, dried; 1/4 tsp. thyme, dried; 1/2 tsp. oregano, dried; 1/4 tsp. ground ginger; 2 bay leaves; 1/4 cup apple cider vinegar; 2 tbsp. vegetable oil; 2 lb. oyster mushrooms, pulled into shreds; 3-4 cups vegetable broth; ½ cup chopped cilantro; ½ cup diced white onion; 12 corn tortillas; 4 slices vegan cheese

These plant-based birria tacos combine the hearty textures of oyster mushrooms and jackfruit with a rich, smoky chile sauce. They are served with a traditional consommé for dipping, providing a deep flavor profile that mimics slow-cooked meats.

List of ingredients

1 can (20 oz.) Young green jackfruit in brine, drained – provides a meaty base.
½ White onion, peeled – used for simmering jackfruit.
1 Bay leaf – adds aromatic depth to the jackfruit.
2 Chile ancho, dried, deseeded, destemmed – adds sweetness and dark color.
5 Guajillo chiles, dried, deseeded, destemmed – provides a mild, tangy heat.
1 Pasilla chile, deseeded, destemmed – adds earthy notes.
2-3 Morita chiles, dried – adds a concentrated smoky flavor.
4 Roma tomatoes, medium – used for the sauce base.
5 cloves Garlic, unpeeled – roasted for the puree.
½ White Onion, peeled – roasted for the puree.
5 Allspice, whole – key aromatic spice.
10 Black peppercorns – adds subtle heat.
2 Cloves, whole – provides a pungent aroma.
1/2 tsp. Cumin seeds – adds earthiness.
1 stick Ceylon cinnamon (1 inch long) – provides a warm, woody note.
1/4 tsp. Marjoram, dried – herbal accent.
1/4 tsp. Thyme, dried – adds savory depth.
1/2 tsp. Oregano, dried – essential Mexican flavor.
1/4 tsp. Ground ginger – adds a bright, spicy zing.
2 Bay leaves – added to the sauce.
1/4 cup Apple cider vinegar – balances the richness with acidity.
2 tbsp. Vegetable oil – for sautéing.
2 lb. Oyster mushrooms, pulled into shreds – mimics the texture of shredded meat.
3-4 cups Vegetable broth or stock – the base for the consommé.
½ cup Chopped cilantro – for garnish.
½ cup Diced white onion – for garnish.
12 Corn tortillas – the vessel for the filling.
4 Slices vegan cheese (optional) – for quesabirria style.

step-by-step instructions

Prepare the jackfruit: Drain and rinse the jackfruit. Cut out the core tips and shred the pods by hand. Place in a pot with water, half an onion, and one bay leaf; simmer for 10 minutes. Drain and squeeze out all excess water using a towel or your hands.
Toast the chiles: Heat a cast-iron pan or comal over medium-high heat. Toast chiles for a few seconds per side until they change color. Place them in a pot, cover with water, bring to a boil, then remove from heat and soak for 10 minutes.
Char the vegetables: In the same cast-iron pan, char the tomatoes, garlic, and half an onion until blackened on all sides. Peel the garlic before blending.
Toast the whole spices: In a small sauté pan over medium heat, toast allspice, peppercorns, cloves, cinnamon stick, and cumin seeds until fragrant.
Blend the sauce: Place charred vegetables, toasted spices, marjoram, thyme, oregano, ginger, bay leaves, and apple cider vinegar into a high-speed blender. Drain the chiles and add them along with 1.5 cups of the chile soaking liquid. Puree until smooth, then pass the sauce through a fine mesh sieve.
Sauté the filling: Heat oil in a large pot over medium-high heat. Sauté shredded oyster mushrooms in batches until golden brown and crispy, then remove. In the same pot, sauté the prepared jackfruit until golden.
Simmer the birria: Return mushrooms to the pot with the jackfruit. Lower the heat and stir in the chile puree, simmering for 2-3 minutes. Pour in the vegetable broth and simmer for another 25 minutes. Season with salt and pepper.
Assemble tacos: Drain some of the mushroom and jackfruit mixture. Fill warmed corn tortillas with the filling and top with chopped cilantro and diced onion. Serve with a side bowl of the broth for dipping.
Make quesabirrias: Heat a pan with oil. Dip a tortilla into the hot broth and place it in the pan. Add a slice of vegan cheese and a tablespoon of the birria filling. Fold the tortilla, cook for 2 minutes per side until crisp, and serve with broth.

Component Selection Guide

Benefits of Oyster Mushrooms

Oyster mushrooms are preferred for this recipe because they can be easily shredded by hand into long, thin strands. This structural quality closely mimics the appearance and mouthfeel of traditional slow-cooked beef or goat. When sautéed at high heat, they develop a chewy, concentrated texture that holds up well in the broth.

Young Green Jackfruit Characteristics

It is essential to use young green jackfruit in brine rather than jackfruit in syrup. Young jackfruit has a neutral flavor and a fibrous texture that absorbs the adobo sauce effectively. The brine version provides the necessary structural integrity to complement the softness of the mushrooms.

Role of the Dried Chile Blend

The combination of Ancho, Guajillo, Pasilla, and Morita chiles creates a multi-dimensional flavor. Ancho provides sweetness, Guajillo adds a tangy brightness, and Pasilla brings earthiness. Morita chiles are specifically included to introduce the characteristic smoky depth associated with authentic birria.

The Importance of Ceylon Cinnamon

Ceylon cinnamon is used because it has a thinner bark than common Cassia cinnamon, making it easier to blend into a smooth puree. It offers a more delicate, floral sweetness that enhances the savory spices without overpowering the chile blend. If unavailable, a small amount of ground cinnamon can be substituted.

Pro Cooking Techniques

The Squeezing Process for Jackfruit

Squeezing the water out of the simmered jackfruit is a critical step for flavor absorption. By removing the excess moisture, you create space within the fibers of the fruit for the chile sauce to penetrate. This prevents the final filling from tasting watery or bland.

Toasting Dried Chiles

Toasting the chiles briefly in a dry pan activates the essential oils and intensifies their aroma. This process should be done quickly to avoid burning the skins, which can introduce a bitter taste. Following the toast with a hot water soak rehydrates the chiles for easy blending.

Achieving the Perfect Char

Charring the tomatoes, onions, and garlic on a cast-iron surface introduces a smoky, caramelized flavor known as the Maillard reaction. This adds a layer of complexity to the sauce that cannot be achieved through boiling or steaming. Ensure the vegetables are slightly blackened to maximize this effect.

Straining the Adobo Sauce

Passing the blended sauce through a fine mesh sieve is necessary to remove fragments of chile skin and seeds. This results in a velvety, professional consistency for the consommé. A smooth sauce coats the mushrooms and jackfruit more evenly, ensuring consistent flavor in every bite.

Texture and Flavor Customizations

Adjusting the Heat Level

The spice level of this dish is primarily controlled by the number of Morita chiles used. For a milder version, reduce the Morita chiles to one or omit them entirely. To increase the heat, you can add a chopped habanero to the blender or increase the amount of Morita chiles.

Vegan Cheese Selection

For quesabirrias, use a vegan cheese that is specifically designed for melting, such as those based on coconut oil or cashew. Mozzarella-style vegan cheeses typically provide the best stretch and creaminess. Adding a small amount of nutritional yeast to the cheese can enhance the savory profile.

Alternative Tortilla Options

While corn tortillas are traditional, flour tortillas can be used for a softer, chewier texture. If using flour tortillas, reduce the dipping time in the broth to prevent them from becoming too soggy. For a gluten-free option, ensure the corn tortillas are certified gluten-free.

Adding Extra Umami

To deepen the savory notes, you can add a teaspoon of soy sauce or white miso paste to the blender. These ingredients add glutamates that enhance the natural savoriness of the mushrooms. This is a useful trick for those who find the vegan version lacks the depth of animal-based broths.

Serving and Plating Methods

Assembling Traditional Tacos

To serve as traditional tacos, use a slotted spoon to remove the filling from the broth. Place a generous portion of the mushroom-jackfruit mix onto a warm tortilla. Top with raw diced white onion and fresh cilantro to provide a crisp, fresh contrast to the rich filling.

Mastering the Quesabirria Crunch

The key to a perfect quesabirria is the dipping process. Quickly dipping the tortilla in the fat-rich broth before placing it on the heat allows the tortilla to fry in the sauce. This creates a red-tinted, crispy exterior that is characteristic of Jalisco-style birria.

Serving as a Consommé Soup

This recipe can be served as a hearty stew by placing a large portion of the filling in a deep bowl and covering it with the broth. Top with oregano, diced onion, and a squeeze of fresh lime. Serve with warm tortillas on the side for dipping.

Preparing the Dipping Broth

Serve the remaining broth (consommé) in individual small bowls. Ensure the broth is steaming hot when served. Many people enjoy adding extra lime juice and chopped cilantro directly into the dipping broth to brighten the heavy flavors.

Preservation and Reheating

Refrigeration and Shelf Life

Store the birria filling and the broth together in an airtight container in the refrigerator. It will remain fresh for up to four days. The flavors often intensify after a day of refrigeration as the spices continue to infuse into the vegetables.

Freezer Storage Tips

This recipe freezes well for up to six months. It is recommended to freeze the filling and broth together in a freezer-safe bag or container. Ensure there is a small amount of headspace in the container to allow for expansion during freezing.

Reheating for Maximum Quality

To reheat, place the birria in a pot over medium-low heat and stir occasionally until simmering. For quesabirrias, avoid the microwave; instead, reheat the filling in a pan and assemble the tacos fresh to maintain the tortilla’s crispness.

Advanced Planning Strategy

Preparing the Sauce in Advance

The chile puree can be made 24 hours before the final assembly. Store the blended and strained sauce in the refrigerator. Using a pre-made sauce saves significant time on the day of serving and allows the flavors to mellow and blend.

Batch Cooking the Filling

The mushroom and jackfruit mixture can be sautéed and simmered in large batches. Once cooked, the mixture can be portioned and frozen. This makes it easy to prepare a few tacos for a quick weekday meal without repeating the entire sauce process.

Common Cooking Challenges

Fixing a Watery Consommé

If the broth is too thin, simmer it uncovered on medium-high heat for 10-15 minutes to reduce the liquid. This concentrates the flavors and thickens the consistency. Avoid adding cornstarch, as it can cloud the broth and alter the traditional taste.

Preventing Tortilla Tearing

Tortillas may tear if they are soaked in the broth for too long before hitting the pan. The dip should be a quick swipe, not a soak. Additionally, ensure the pan is sufficiently hot with oil to sear the tortilla immediately upon contact.

Balancing Excessive Acidity

If the apple cider vinegar makes the sauce too tart, balance it with a pinch of sugar or a small amount of maple syrup. Alternatively, adding more vegetable broth can dilute the acidity. Always taste the sauce after blending before adding the broth.

Frequently Asked Questions

Can I use fresh chiles instead of dried?

No, fresh chiles do not provide the same smoky, concentrated flavor as dried chiles. The drying process transforms the sugars and oils in the peppers, which is essential for the authentic taste of birria.

What is the best way to shred oyster mushrooms?

Use your hands to pull the mushrooms apart along the natural grain of the cap. Avoid using a knife, as pulling them creates irregular, shredded edges that better mimic the texture of pulled meat.

Can I make this without a blender?

A blender or food processor is necessary to achieve the smooth consistency of the adobo sauce. If you do not have one, you can use a mortar and pestle, but it will require significantly more effort and the sauce will be chunkier.

Which vegan cheese melts best for this recipe?

Vegan mozzarellaes based on coconut oil or potato starch generally melt most effectively. Look for brands that specifically mention ‘meltability’ on the packaging to ensure the quesabirrias have a gooey center.