Description
A mixture of shredded oyster mushrooms and jackfruit is simmered in a sauce of dried chiles, spices, and roasted tomatoes, then served in warm corn tortillas.
Ingredients
Scale
- 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
Instructions
- Prepare Jackfruit: Simmer drained, cored, and shredded jackfruit with half an onion and one bay leaf for 10 minutes, then drain and squeeze out all water.
- Prepare Sauce Base: Toast chiles briefly, soak in boiling water for 10 minutes; char tomatoes, garlic, and half an onion in a pan.
- Toast Spices: Toast allspice, peppercorns, cloves, cinnamon, and cumin seeds until fragrant.
- Blend Sauce: Puree charred vegetables, toasted spices, soaked chiles, marjoram, thyme, oregano, ginger, bay leaves, apple cider vinegar, and 1.5 cups of chile soaking liquid; strain the mixture.
- Cook Filling: Sauté shredded mushrooms in oil until golden brown, then sauté jackfruit; combine both in the pot.
- Simmer: Stir in the chile puree, simmer for 2-3 minutes, add vegetable broth, and cook for 25 minutes.
- Assemble Tacos: Fill warmed corn tortillas with the mixture and top with cilantro and onion.
- Assemble Quesabirrias: Dip tortillas in broth, place in a pan with vegan cheese and filling, fold and cook until crisp.
Notes
Substitute with all mushrooms or all jackfruit if preferred. For an oil-free version, use a non-stick pan. Sauce can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 334 kcal
- Sugar: 11 g
- Sodium: 207 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 14 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: vegan birria, quesabirrias, mushroom tacos, jackfruit tacos, Mexican vegan