Oyster Mushroom Birria Tacos
These oyster mushroom birria tacos are the perfect vegan version of this Mexican favorite. Oyster mushrooms are shredded and coated with a spicy aromatic stew, then placed in a tortilla with vegan cheese and pan fried until crisp on both sides. It's insane.
Ingredients
Stew
- 3 dried guajillo chilis, rehydrated in hot water for 30 minutes
- 2 tbsp neutral oil
- 1 red onion, chopped
- 6 garlic cloves, minced
- ½ tsp oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cinnamon
- ½ tsp black pepper
- 15 oz. canned crushed tomatoes
- 1 tsp salt + more to taste
- 2 chipotle peppers + 2 tbsp adobo sauce
- 2 cups vegetable broth
- 1 tbsp apple cider vinegar (sub lime juice)
- 2 bay leaves
Mushroom filling
- 8 oz. oyster mushrooms
- 1 tbsp neutral oil
Birria Tacos
- 8 tortillas
- ½-1 cup vegan mozzarella
- cilantro for garnishing
- chopped onions for garnishing
- lime for serving
Instructions
- Rehydrate the dried chiles in hot water for 30 minutes.
- For the stew, heat oil in a medium pan over medium heat. Add onions and cook until translucent, so about 4-5 minutes. Add garlic and continue to stir for a couple minutes. Add all the ground spices and salt. Gently stir with the onions and garlic for a minute.
- Add crushed tomatoes, chipotle peppers, and adobo sauce. Let the sauce reduce for a few minutes before finising with vegetable broth and apple cider vinegar. Simmer for 10 minutes. Let it cool down a little before blending with the rehydrated chiles.
- Shred the oyster mushrooms by hand. You can do this while the stew simmers and cools down.
- After blending the stew, pour it back into the pan and gently simmer with 2 bay leaves.
- In another medium pan, heat 1 tbsp oil over medium heat. Lightly fry the shredded mushrooms until crisp and golden on both sides, so about 8-10 minutes. Pour 1¼ cups of the stew on the mushrooms, which should be just enough to fully coat them. Stir for a few minutes.
- To make a birria taco, coat each side of the tortilla in the leftover stew, so it is covered with it but not soggy. Fry the tortilla in a teaspoon or so of oil in a nonstick over medium heat for about a minute. Flip and pile on 1.5 tbsp of filling on one side. Sprinkle some vegan cheese. Close and cook on both sides until crisp.
- Garnish with cilantro and onion. Finish with a squeeze of lime!