These vegetarian OR vegan birria tacos are made with a tender, juicy, roasted marinated meaty oyster mushroom filling topped with salsa, various toppings, and fresh cilantro for flavorful meat-free oyster mushroom tacos ready in under an hour!

I’ve always had a soft spot for tacos, but it’s only after sharing my method for homemade corn tortillas that I’ve become slightly obsessed. So, having already shared regular mushroom tacos, rainbow Vegan Tacos, mini Breakfast Tacos (Vegetarian OR Vegan), and Meat-free Organic Rainbow Tacos: 4-ways, now it’s time for these delicious vegetarian (with cheese) OR vegan birria tacos.

These oyster mushroom tacos combine a tender, juicy roasted oyster mushroom vegan “birria” filling with several toppings to suit various flavor palates. As part of my topping options, I’ve included my recently shared roasted corn (so sweet and flavorful) and roasted tomato salsa (smoky and flavor-packed). However, I’ve included several other options to create the perfect crowd-pleasing vegetarian birria.

Either way, these oyster mushroom tacos are simple to prepare, contain several meal-prep elements and are perfect for serving as part of a dinner party, potluck, or other large gatherings. You can even use the leftover oyster mushroom vegan birria filling for several different dishes, too! (Keep reading for all my tips and tricks).

What is Birria?

Traditionally, birria is a Mexican slow-cooked stew dish, usually made with goat (though now made with all kinds of proteins) and a combination of seasonings and aromatics for a sweet, sour, spicy flavor. It originated in the state of Jalisco, where it is one of their most famous dishes.

The resulting dish can be served alongside corn tortillas or even scooped into tacos to make birria tacos. There is even a version called “quesabirria,” which combines the birria meat and cheese in a taco that has been dipped in the marinade and then fried. They’re then served alongside a small bowl of the consommé.

For these vegan birria tacos, I’ve omitted all meat, instead using tender, juicy mushrooms for a flavorful meat-free meal. I’ve also made the method hands-off by roasting the mushrooms rather than slow-stewing them (which isn’t necessary, with how quickly they cook). This version is also not fried, though I’ve included the method for more traditional fried birria tacos in the recipe notes.

The Mushroom Birria Tacos Ingredients

The tacos

• Corn tortillas: I used homemade corn tortillas, though you could also use store-bought or hard taco shells.
• Toppings: there are various topping options to choose from. I included sliced jalapeno, diced onion, lime slices, cilantro, avocado (optional – guacamole would also work), and roasted corn (optional).

The Birria Mushrooms

• Mushrooms: I used oyster mushrooms, thinly sliced.
• Vegetable stock: I used homemade vegetable stock.
• Spices: garlic powder, cardamom powder, coriander powder, crushed bay leaf, red paprika, cumin, and white pepper.
• Aromatics: you’ll need garlic, onion, and dried chilies (use chilies that work for your preferred heat level; Anaheim and ancho chile peppers are mild, guajillo is medium, and chipotle or chile de Arbol are spicy, etc.).

Optional Add-ins and Recipe Variations

• Pickles: instead of fresh jalapeno slices, you could use pickled jalapenos. The same goes for onion, as pickled red onion (which is wonderfully pink) makes for a great garnish.
• Beans: you can replace the corn with beans or serve them alongside the corn. Either use fresh black beans mixed into the roasted mushroom mix OR refried beans.
• Cheese: For extra “creamy” flavor, you could add some cheese. For vegetarian birria tacos, add crumbled Mexican cheese over the oyster mushroom tacos. I recommend using cotija for crumbling or Oaxaca/Monterey jack. For vegan birria tacos, I recommend using vegan feta cheese.
• Other salsa: instead of the roasted tomato salsa, you could use Pico de Gallo or Salsa Roja.
• Slaw: whether you want to use it as a topping or simply to serve alongside the vegetarian birria tacos, a simple coleslaw is a great option.

How to Make Vegan Birria Tacos

Step 1: The pre-prep

First, if you haven’t already, prepare the roasted salsa and corn (and corn tortillas, if needed). At the same time, you can roast the garlic and onion (though many add them to the birria tacos raw).

Then, rehydrate the dried chilies. To do so, place it in hot water (or vegetable stock) for about 30 minutes (the time will vary based on the size of the chili). You can use any leftover soaking liquid to add to stocks and soups.

Step 2: Prepare the vegan birria marinade

After the chiles have rehydrated, remove the stems, and use a sharp knife to scoop out the seeds. Then add the chiles and all remaining birria marinade ingredients to a small blender or food processor and blend.

Meanwhile, clean the mushrooms if needed (I use kitchen paper towels to gently rub away any dirt), then slice them into thin strips.

Combine the chopped mushrooms and marinade in a bowl well and toss to thoroughly coat.

Step 3: Bake the mushrooms

Spread the marinated mushrooms over a parchment-lined baking tray and bake in the oven for around 20 minutes at 400ºF/200ºC.

If you’d like the birria mushrooms to be crispier, you can broil them for a few minutes at the end of the baking process. However, I prefer mine to be a little “juicier,” so I skipped that step.

Step 4: Assemble the tacos

Next, it’s time to assemble the tacos. I recommend spreading the various toppings out across a large platter so your family/guests can choose their toppings.

I like to scoop some mushrooms into the tortillas first, then add the corn and avocado slices before topping with the various garnishes (onions, jalapeno slices, cilantro, and finally a dollop of salsa and squeeze of fresh lime juice).

How to Make Ahead and Store 

Make ahead: you can prepare various elements for these oyster mushroom tacos in advance. This includes the corn tortillas, salsa, roasted corn, and even the mushroom birria (all of which you can prepare 2-3 days in advance).

Store: once baked, any leftover mushroom birria can be stored in an airtight container in the fridge for 4-5 days. The prepared vegan birria tacos are best eaten immediately while fresh to avoid them becoming soggy.

Freeze: if you make a large batch, allow the mushroom birria to cool, then transfer to an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight before reheating.

Reheat: you can reheat the birria on the stovetop for 5-10 minutes. Add an extra splash of water or stock if needed.

How to Use Leftover Mushroom Birria?

After using this oyster mushroom tacos filling for the vegan birria tacos, you’ll realize it’s good for more than that. You can also enjoy it with:

• Serve in burritos, quesadillas, tostadas, and enchiladas.
• Use as a topping for nachos or “fully-loaded” fries.
• Serve in grain bowls – like this burrito bowl.
• Use with other grains like brown rice or quinoa, and pasta dishes.
• Scoop into baked potatoes or baked sweet potatoes.

Let me know in the comments how else you’d enjoy this “birria” oyster mushrooms taco filling!

Recipe Notes and Top Tips

• For warm tortillas: heat the corn tortillas in a large non-stick skillet for 30-40 seconds on each side. If you’re not ready to serve the tacos immediately, store them in a tortilla warmer or wrapped in a kitchen towel. Alternatively, you can keep them warm wrapped in foil in the oven at around 300ºF/150ºC.
• For birria quesa tacos (quesotacos): I haven’t tried this method for these vegetarian birria tacos, but it may work. To do so, I recommend making another ½ portion of the birria marinade and roasting it in a separate container in the oven to reduce. If needed, add a splash of extra stock upon remove it from the oven, then dip the tortillas into the sauce (on both sides) and sprinkle one side with melting cheese (Oaxaca, Monterey Jack, cheddar, etc.). Transfer the tortilla/s to a large hot skillet and pan-fry until the cheese melts (2-3 minutes), fill with your toppings, fold the taco over, and cook for an additional 30-40 seconds per side. As I haven’t tried this method, I can’t guarantee results – let me know in the comments if you give it a try! You can also omit the cheese for a vegan version of these fried birria tacos.
• For a “stewed” version: sauté the onion and garlic in a skillet along with 3 large tomatoes (roughly chopped). Then add that to the blender along with the other sauce ingredients (with an additional 1 cup stock). Transfer it to a large pan and slow cook for 25-30 minutes to thicken, reduce, and develop flavors. Then add the mushrooms in the last 10-15 minutes, tasting and adjusting the seasonings to personal taste. If it becomes too thick at any point, add a little extra stock. For crispier mushrooms, pan-fry them separately before adding to the birria sauce.
• PLEASE NOTE – this is just my “take” on vegan birria tacos and is in no way meant to be 100% authentic.

More Simple Mexican-Inspired Recipes

• BBQ jackfruit veggie burrito
• Homemade pickled jalapeños
• How To Make Spiced Corn Ribs (Corn ‘Riblets’)
• Healthy Veggie Burrito Bowl (Mexican Rice Bowl)
• How To Make Cilantro Lime Rice (Coriander Rice)
• Healthy Taco Salad Recipe (Mexican Salad)
• The Best Beef Birria and Birria Tacos

If you try this vegetarian/vegan birria tacos recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!