Vegetarian OR Vegan Birria Tacos (Oyster Mushroom Tacos)
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.
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).
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
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
Makeahead: you can prepare various elements for these oyster mushroom tacos in advance. This includes the corn tortillas, salsa, roasted corn, and even the roasted mushroom birria (all of which can be prepared 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.
Notes
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 removing 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 is mostly melted (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). Then transfer 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.
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.
Check the blog post for more tips and serving suggestions.