Easy Vegan Birria Tacos Recipe

Easy Vegan Birria Tacos Recipe

Spicy Vegan Birria Tacos made with Portobello Mushrooms, paired with Vegan Consommé Sauce and laced with maple syrup for the perfect breakfast touch!

As of the writing of this blog post December 2021 birria tacos seem to be making a splash. I mean who doesn’t love a good taco right? I know I do. So, I thought to myself let’s make a vegan breakfast version. But HOW? So I packed the idea away for a little bit. I needed to sit with it. Because I knew if I were to create a vegan birria taco it would have to be good. So, I waited and did a little research.

During my research I found out that birria, which is traditionally goat meat stewed with different spices, originated in Jalisco, Mexico. This spice blend typically includes oregano, cloves and thyme and is generally stewed for hours. As the dish has gained popularity more and more families have altered this blend to fit their own taste profiles.

But let’s get to the tacos. Birria tacos seem to have originated in Tijuana, Mexico before making their way up to Los Angeles. There, a local food truck, Teddy’s Red Tacos, seems to have ignited the trend and caused the ‘Great Birria Boom’ on TikTok and Instagram. If you’re ready to try an easy recipe for vegan birria tacos with a breakfast twist then let’s dive in!

Gather Ingredients for Vegan Birria Tacos Recipe

To create your own vegan version of birria tacos here’s what you need. Good news the recipe is very easy but the magic is in the sauce.

  • Tortillas
  • Portobello Mushrooms
  • Cilantro
  • Purple Onions
  • Taco Seasoning
  • Hot Sauce
  • Tomato Sauce
  • Not Chicken Bouillon Cube
  • Maple Syrup
  • Chipotle Pepper

Make the Shredded Portobello Mushroom Filling

Once all the ingredients have been gathered for your vegan birria tacos it’s time to prepare your mushrooms for the filling. Here you’ll want to shred the mushrooms until they have a similar look to shredded chicken meat. To achieve this I like to use two forks and begin to shred my portobello mushrooms. I always shred prior to cooking.

Once your portobello mushrooms have been shredded you’ll want to heat a skillet over medium heat. Add a tablespoon of olive oil. Then add your portobello mushrooms, taco seasoning, tomato sauce, hot sauce and begin to sauté until soft. This will take about 5 – 7 minutes. The mushrooms should begin to become coated in the sauce and soften in texture. Cook the mushrooms about 3 minutes longer then, spoon out into a bowl and set aside. Don’t clean the skillet the mushrooms are in. This is the same skillet we will make the consommé in.

Make the Vegan Birria Tacos Consommé Broth

Add water and bouillon cube to the same skillet and let simmer until you are able to whisk completely together to form a broth. Once your broth is simmering add tomato sauce, maple syrup and finely chopped chipotle pepper. Whisk together sauce and allow to cook on medium heat for another 7 to 10 minutes. Broth will begin to reduce down. While broth is simmering prepare your cilantro and onions by finely chopping and set aside for topping.

Assemble the Vegan Birria Tacos

To assemble the birria tacos you’ll want to dip the tortilla into the broth. Flipping over so both sides are generously coated with the broth. The add to a warm, oiled skillet. Heat one side of the tortilla until crispy. Then flip over. Allow this side to cook and spoon in portobello mushroom filling. Fold the taco over and continue cooking. After 5 minutes flip the taco over to cook on the other side.

Next remove taco from the heat and repeat this process until you’ve used up the filling. Garnish the birria tacos with cilantro and onions. Serve and enjoy warm!

Easy Vegan Birria Tacos Recipe

Easy Vegan Birria Tacos Recipe

5 from 1 vote
Recipe by Sagen Jackson Course: Breakfast, Brunch, LunchCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

210

kcal

Ingredients

  • 2 Portobello Mushrooms

  • 3heaping Tbsp Taco Seasoning

  • 1 Tbsp Hot Sauce

  • 1/4cup Tomato Sauce

  • Consummé Sauce
  • 2 cups Broth made with Not Chicken Bouillon Cube

  • 1/2 cup Tomato Sauce

  • 2 Tbsp Maple Syrup

  • 1 Chipotle Pepper

  • For Garnish
  • Cilantro

  • Onion

Preparation

  • Shred the mushrooms until they have a similar look to shredded chicken meat. To achieve this I like to use two forks and begin to shred my portobello mushrooms. I always shred prior to cooking.
  • Heat a skillet over medium heat. Add a tablespoon of olive oil. Then add your portobello mushrooms, taco seasoning, tomato sauce, hot sauce and begin to sauté until soft. This will take about 5 – 7 minutes. The mushrooms should begin to become coated in the sauce and soften in texture. Cook the mushrooms about 3 minutes longer then, spoon out into a bowl and set aside. Don’t clean the skillet the mushrooms are in. This is the same skillet we will make the consommé in.
  • Add water and bouillon cube to the same skillet and let simmer until you are able to whisk completely together to form a broth. Once your broth is simmering add tomato sauce, maple syrup and finely chopped chipotle pepper. Whisk together sauce and allow to cook on medium heat for another 7 to 10 minutes. Broth will begin to reduce down.
  • While broth is simmering prepare your cilantro and onions by finely chopping and set aside for topping.
  • To assemble the birria tacos you’ll want to dip the tortilla into the broth. Flipping over so both sides are generously coated with the broth. The add to a warm, oiled skillet. Heat one side of the tortilla until crispy. Then flip over. Allow this side to cook and spoon in portobello mushroom filling. Fold the taco over and continue cooking. After 5 minutes flip the taco over to cook on the other side.
  • Next remove taco from the heat and repeat this process until you’ve used up the filling. Garnish the birria tacos with cilantro and onions. Serve and enjoy warm!

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