Name: Mushroom Birria Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 10-12 Dried Shitake Mushrooms (soaked in hot water for 10 to 12 minutes); 6-7 Dried Red Chilies (soaked in hot water for 5 to 6 minutes); 2 Onions (cut in half and grilled); 6 cloves Garlic (grilled); 3 tbsp Vegetable Oil; 3-4 Black Peppercorns; 3 cups Water; 2 tbsp Vegetable Bouillon Broth Powder; 1 stick Cinnamon; 1 tsp Cumin; 1 tsp Oregano; 1 tsp Sesame Seeds; 2 Bay Leaves; Salt to taste; 4 Corn tortillas; Chopped Onion & Coriander (for garnish)

Print Recipe Pin Recipe Rate Recipe

Mushroom Birria Tacos

Birria Tacos are a traditional Mexican delicacy that is served on food carts all over the country! This recipe is fully representative of this tradition that has served Mexicans for century, but perfectly plant-based.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Appetizer, Snack

Cuisine: Mexican

Servings: tacos

Calories: 184kcal

Cost: 150

Ingredients

10-12 Dried Shitake Mushrooms (soaked in hot water for 10 to 12 minutes)
6-7 Dried Red Chilies (soaked in hot water for 5 to 6 minutes)
2 Onions (cut in half and grilled)
6 cloves Garlic (grilled)
3 tbsp Vegetable Oil
3-4 Black Peppercorns
3 cups Water
2 tbsp Vegetable Bouillon Broth Powder
1 stick Cinnamon
1 tsp Cumin
1 tsp Oregano
1 tsp Sesame Seeds
2 Bay Leaves
Salt to taste
4 Corn tortillas
Chopped Onion & Coriander (for garnish)

Instructions

In a food processor, add the soaked red chillies, grilled onion and garlic, cinnamon, black pepper, and sesame seeds sesame seeds.
Blend tis mixture into a fine paste.
In a skillet over medium heat, add the oil and the chilli paste.
Cook the chilli paste in the hot oil for 2 minutes.
Add the water and the bouillon powder to the cooked chilli paste and boil the mixture for 3 to 4 minutes, until slightly thick.
Add the softened mushrooms and cook the sauce for a further 2 to 3 minutes.
Strain the mushrooms from this sauce and set aside.
Remove this sauce into a bowl and set aside.
Place a non-stick skillet over medium heat.
Dip the corn tortillas into this flavourful sauce and place on the hot pan.
Fill the taco with the mushrooms, onions, coriander and your favourite vegan cheese if you like!
Close the taco and cook on both sides until toasty and crispy!
Enjoy the delicious and traditional Birria tacos by dipping in the reserved birria sauce and enjoy!