As I took my first bite of these Vegan Birria Tacos, I was transported to the vibrant streets of Jalisco, bursting with color and flavor. This recipe deftly marries the rich, spiced essence of traditional birria with a modern plant-based twist, featuring meaty jackfruit and savory oyster mushrooms. With its quick prep time and impressive flavor, this dish shines as the ultimate crowd-pleaser that will wow even the staunchest meat lovers. Plus, whether you prefer them as tacos or opt for the cheesy quesabirria version, each bite is a celebration of authentic Mexican delights. Curiosity piqued? Let’s dive into the hand-crafted details of this deliciously satisfying dish!

Why Are These Tacos So Irresistible?

Flavorful Transformation: The combination of jackfruit and oyster mushrooms creates a delightful meaty texture that will melt in your mouth.

Spicy Kick: Each bite delivers a rich blend of spices and chiles, reminiscent of classic birria flavors.

Two Delicious Options: Enjoy them as handheld tacos or opt for the cheesy quesabirrias – the choice is yours!

Quick and Easy: This recipe takes minimal time to prepare, making it perfect for a weeknight dinner without sacrificing taste.

Crowd-Pleasing Dish: Whether you’re serving vegans, meat-lovers, or anyone in between, these tacos will satisfy every palate, just like my Cajun Shrimp Salmon recipe!

Vegan Birria Tacos Ingredients

• Get ready to create a vibrant dish steeped in flavor!

For the Filling

Jackfruit – Adds a unique texture and serves as the primary “meat” component; use young green jackfruit in brine for the best results.
Oyster Mushrooms – Adds meaty texture and flavor; other mushrooms like shiitake can be substituted if desired.
White Onion – Provides sweetness and depth to the flavors; can substitute with yellow onion.
Garlic – Offers pungency and enhances flavor; used in both the sauce and cooking—substitutions are not recommended.
Bay Leaf – Infuses aromatic flavor during simmering; omit if unavailable.

For the Sauce

Chile Ancho – Adds mild heat and a sweet, smoky flavor; substitute with another dried chili like pasilla if necessary.
Guajillo Chiles – Contributes a rich, tangy flavor with moderate heat; can replace with New Mexico chiles as an alternative.
Pasilla Chile – Adds depth and earthiness; use other mild dried chiles if needed.
Morita Chiles – Provides extra heat and flavor complexity; adjust quantity based on your spice preference.
Roma Tomatoes – Contributes acidity and sweetness; can substitute with other tomato varieties.
Allspice, Black Peppercorns, Cloves, Cumin Seeds, Ceylon Cinnamon – A blend of spices that creates a warm, complex flavor profile; use ground spices as a last resort for convenience.
Dried Herbs (Marjoram, Thyme, Oregano) – Complement and elevate the dish’s earthiness; fresh herbs may be used but adjust quantities accordingly.
Apple Cider Vinegar – Balances the flavors with acidity; sub with lime juice for a different tang.

For Assembly

Corn Tortillas – Essential for serving; flour tortillas could replace for a different texture.
Vegan Cheese (Optional) – Adds creaminess in quesabirrias; omit for a fully dairy-free option or use a favorite vegan cheese alternative.
Vegetable Oil – Used for sautéing to add richness; use less or omit for a no-oil version.
Vegetable Broth – Adds depth to the birria sauce; substituting with vegan chicken or beef broth can enhance flavors.

Step‑by‑Step Instructions for Vegan Birria Tacos and Quesabirria

Step 1: Prepare Jackfruit
Drain the young green jackfruit from the can and rinse it under cold water. Shred the jackfruit into bite-sized pieces, ensuring to remove any tough cores. In a medium pot, combine the shredded jackfruit with chopped onion and a bay leaf; cover with water and simmer for 10 minutes over medium heat. Drain the mixture and squeeze out excess moisture to achieve a firmer texture.

Step 2: Toast Chiles
In a dry skillet over medium heat, toast the dried ancho, guajillo, pasilla, and morita chiles for about 2-3 minutes until they become fragrant and slightly darkened. Be careful not to burn them. Once toasted, transfer the chiles to a bowl and cover them with boiling water. Let them soak for 10 minutes until softened, then drain and set aside.

Step 3: Char and Blend Sauce
Over an open flame or under a broiler, char the Roma tomatoes, half an onion, and garlic cloves until blackened, approximately 5-7 minutes, turning regularly for even charring. Allow the charred ingredients to cool slightly, then combine them in a blender with the soaked chiles, apple cider vinegar, and spices until smooth. Optionally, strain the sauce to remove any solids for a silkier texture.

Step 4: Sauté Mushrooms and Jackfruit
In a large skillet, heat a couple of tablespoons of vegetable oil over medium-high heat. Add sliced oyster mushrooms and sauté for about 5 minutes until they’re golden brown and tender. Stir in the prepared jackfruit, then pour in the blended birria sauce along with vegetable broth. Bring to a simmer and cook for 25 minutes, allowing everything to meld beautifully.

Step 5: Prepare Tortillas
For the tacos, warm the corn tortillas in a skillet or on a hot griddle for about 30 seconds on each side until they’re pliable and lightly toasted. Fill each tortilla with the savory jackfruit and mushroom mixture, then top with freshly chopped cilantro and diced onion. Serve with warm birria broth for dipping to enhance the flavors.

Step 6: For Quesabirrias
To make quesabirrias, dip the corn tortillas into the rich birria broth and then fill them with the jackfruit mixture and vegan cheese if desired. Heat a skillet over medium heat and cook the filled tortillas for 3-4 minutes on each side, pressing down slightly, until they are crispy and cheesy. Serve immediately with a side of warm broth for the ultimate dipping experience.

Expert Tips for Vegan Birria Tacos

Jackfruit Selection: Use young green jackfruit in brine for the best texture and flavor. Properly draining is essential to prevent sogginess.
Chili Toasting: Toast the dried chiles lightly to enhance their flavors; avoid burning them to keep the taste balanced.
Consistent Texture: Ensure the mushrooms are sautéed until golden before mixing with the jackfruit to achieve a satisfying meaty texture in your Vegan Birria Tacos.
Prioritize Freshness: Fresh herbs like cilantro elevate the dish; consider using them as a garnish just before serving for maximum flavor.
Make-Ahead Option: The sauce can be prepared ahead to save time. Just heat and combine with the sautéed mixture when you’re ready to serve.

Vegan Birria Tacos and Quesabirrias Variations

Feel free to let your creativity run wild as you customize these vibrant vegan birria tacos and quesabirrias! Each twist offers a unique tasting experience that’ll surprise and delight.

Different Mushrooms: Swap out oyster mushrooms for shiitake or cremini for a varied flavor profile. This simple change can elevate the overall taste, giving you a delightful meaty essence.
Spice Adjustments: Want more heat? Increase the number of Morita chiles to crank up the spice factor. Adjusting spice levels can transform the dish, creating new adventures in each bite.
Non-Vegan Option: For a traditional flavor, swap the jackfruit and mushrooms with shredded beef or chicken. This creates a nostalgic heartiness that will impress even the most devoted carnivores.
Flavor Infusion: Marinate the jackfruit in the birria sauce before cooking for added depth. This simple step makes for an even richer taste.
Gluten-Free Tortillas: Use corn tortillas exclusively to keep the recipe gluten-free. The soft, warm tortillas will cradle all the delicious fillings perfectly.
Extra Creaminess: Add a layer of vegan cheese inside the tacos for extra gooeyness. This is a simple way to take your quesabirrias to the next level, making them even more decadent.
Herb Boost: Freshen up your dish by adding chopped cilantro or parsley as a garnish. A sprinkle of greenery can enhance not only the flavor but also the visual appeal.
Sumptuous Sides: Serve alongside a refreshing cucumber salad or guacamole for a well-rounded meal. These complements will elevate your dining experience, making it truly memorable.

Explore more culinary delights by checking out my flavorful Cajun Shrimp Salmon or indulge in the creamy bliss of Pistachio Mushroom Cheesecake for dessert!

Make Ahead Options

These Vegan Birria Tacos and Quesabirrias are perfect for meal prep, saving you precious time during busy weeknights! You can prepare the rich birria sauce and filling up to 3 days in advance, storing them in airtight containers in the refrigerator. For optimal flavor, roast and blend the sauce, then combine it with the sautéed oyster mushrooms and jackfruit. When ready to serve, simply reheat the filling on the stove and warm the corn tortillas. For quesabirrias, you can assemble and dip the tortillas in the broth ahead of time, ensuring they’re crispy and delicious when cooked. With these simple steps, you’ll enjoy a satisfying, home-cooked meal with minimal effort.

How to Store and Freeze Vegan Birria Tacos

Fridge: Store any leftover Vegan Birria Tacos in an airtight container in the fridge for up to 4 days. This ensures they maintain their flavors and freshness.

Freezer: For longer storage, you can freeze the filling separately from the tortillas for up to 6 months. Make sure to cool everything completely before packing into freezer-safe bags or containers.

Reheating: To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat until heated through. For frozen tacos, heat directly from frozen, adding a splash of water to retain moisture.

Assembly Tip: If possible, assemble tacos fresh just before serving to keep the tortillas crisp and delightful!

What to Serve with Vegan Birria Tacos and Quesabirrias?

A soul-warming feast awaits when you pair these delicious tacos with complementary sides that will elevate your meal experience.

Creamy Avocado Salsa: This rich and creamy salsa adds a hint of freshness and balances the spices in the tacos beautifully.
Cilantro Lime Rice: Fluffy rice tossed with zingy lime and fresh cilantro acts as a wonderful base that complements the bold flavors of birria.
Spicy Black Beans: Hearty and satisfying, these flavorful beans introduce a lovely texture and boost the protein content of your meal.
Fresh Corn Salad: A light salad with sweet corn, diced bell peppers, and a zesty dressing brightens your plate, adding refreshing crunch.
Pickled Red Onions: Their tangy flavor contrasts deliciously, providing a delightful zing with every bite of taco or quesabirria.
Churros with Chocolate Sauce: For dessert, crispy churros dusted with sugar paired with rich chocolate dipping sauce offer a sweet ending that feels indulgent.

With these enticing pairings, your meal will be both vibrant and satisfyingly complete!

Vegan Birria Tacos and Quesabirria Recipe FAQs

What type of jackfruit should I use?
Absolutely! Use young green jackfruit packed in brine. This variety provides the best texture and flavor for your tacos, giving you that tender, meaty consistency. Make sure to drain and rinse it well before using to avoid excess salt.

How long can I store leftover Vegan Birria Tacos?
You can store any leftover tacos in an airtight container in the fridge for up to 4 days. To maintain their crispness, I recommend keeping the taco filling and tortillas separate until you’re ready to enjoy them again.

Can I freeze the Vegan Birria filling?
Yes, you can definitely freeze the filling! Cool it completely before transferring to freezer-safe bags or containers. It can be stored for up to 6 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat in a skillet.

What should I do if my sauce is too thick?
If your sauce turns out too thick, don’t worry! Just add a little vegetable broth or water, one tablespoon at a time, while blending until you achieve your desired consistency. Always taste and adjust the spice levels to your liking!

Are these Vegan Birria Tacos suitable for someone with gluten allergies?
Very! To keep this recipe gluten-free, simply ensure you use corn tortillas, as many flour tortillas contain gluten. The rest of the ingredients are naturally gluten-free, making this a fantastic option for those with gluten sensitivities.

Can I make these tacos ahead of time?
Certainly! You can prepare the birria filling and the sauce a day in advance. Store them separately in the fridge. When ready to serve, just reheat the filling, assemble your tacos with warm tortillas, and enjoy a delicious meal without the last-minute chaos!