These robust vegetarian birria tacos bring smoky chipotle mushrooms, soy chorizo, and melted cheese together with fresh pico de gallo for a meatless twist.
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Vegetarian Birria Tacos
When most people think of birria, they picture the famous tacos dipped in a rich sauce. Still, birria itself is actually a traditional Mexican dish that originated in the state of Jalisco (Uncultured Palate).
Traditionally made with goat meat or beef, the stew is slow-cooked in a flavorful broth, or birria consommé (Mashed), seasoned with dried chiles like guajillo peppers and ancho chiles, along with garlic cloves, spices, and herbs. The result is a smoky, hearty sauce that turns simple tortillas into something unforgettable.
Fun Fact: Chipotle chiles used in this recipe instead of guajillo peppers and ancho chilies are actually smoked and dried jalapeno peppers.
In this recipe, I've created a vegetarian birria tacos twist that captures the same depth of flavor using a mix of meaty oyster mushrooms, portobello mushrooms, and smoky chipotle peppers.
The mushrooms are shredded and sautéed until golden brown, then simmered in an adobo sauce and vegetable broth to develop a rich, savory filling with so much flavor, you won't miss the meat.
You'll Love These Birria Tacos
- Hearty and Meatless - These vegetarian birria tacos use mushrooms and soy chorizo for a meaty texture without the meat.
- Bold Flavors - Chipotle in adobo, garlic, cumin, and chili powder create a hearty sauce with smoky, spicy depth.
- Authentic-Inspired - Just like traditional birria, the tortillas are dipped in sauce and pan-fried to golden brown.
- Perfect for Any Occasion - Great for Taco Tuesday, Cinco de Mayo, or game day, these tacos are a crowd-pleasing Mexican dish.
- Easy to Customize - Add vegan cheese for a plant-based version, or swap mushroom types like king oyster mushrooms or portobellos, depending on what you find at grocery stores.
- Complete Experience - Served with fresh pico de gallo, dipping sauce, and lime wedges, these tacos deliver so much flavor.
If you're looking for a meat substitute for Taco Tuesday, exploring a plant-based version of a popular dish, or just want some delicious tacos with a hearty sauce, this recipe brings all the flavor of traditional birria with a vegetarian twist.
Served with melted cheese, fresh pico de gallo, lime wedges, and warm corn tortillas, these mushroom birria tacos are layered with smoky, spicy, and cheesy goodness.
Flavor Profile Overview
These vegetarian birria tacos balance smoky chipotle heat, savory mushroom and soy chorizo filling, fresh pico de gallo, melted cheese, and a bright squeeze of lime for a bold, hearty taste.
- Tangy & Zesty - A squeeze of lime wedges before serving enhances every bite with brightness.
- Smoky & Spicy - Chipotle peppers in adobo and chili powder bring a deep heat with a touch of smokiness.
- Savory & Hearty - Soy chorizo and shredded mushrooms create a rich taco filling with a satisfying, meaty texture.
- Bright & Fresh - Pico de gallo with lime juice, cilantro, and tomatoes balances the hearty sauce with freshness.
- Cheesy & Comforting - Melted pepper jack cheese adds creamy richness and ties all the flavors together.
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- Vegetarian Smoky Chipotle Chorizo and Bean Stew
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Ingredients with Steps
Heat olive oil in a large cast-iron skillet over medium-high heat, then brown the mixed mushrooms until golden.
Stir in half of the pico de gallo made from white onion, tomatoes, garlic (optional), and cilantro, along with chipotle in adobo sauce, soy chorizo, vegetable broth, the spice blend of Cajun seasoning, Italian herb seasoning, ground cumin, ground cinnamon, and chili powder, and let simmer until the mixture reduces into a hearty sauce.
Finish the remaining pico de gallo with lime juice, salt, and pepper, then strain the mushroom mixture to separate the filling from the birria sauce. Dip corn tortillas in the sauce, fry in olive oil until coated, sprinkle with shredded pepper jack colby cheese blend, and fill with the mushroom mixture before folding.
Cook until the tortillas are golden brown and crisp, then serve with fresh pico de gallo, the reserved dipping sauce, and lime wedges.
Mixed Mushrooms Idea
For this vegetarian birria tacos recipe, you can combine sliced or shredded mushrooms: cremini, white button, shitake, shimeji (aka white/brown beech mushrooms), and king oyster mushrooms. Not necessarily all, but you can use one or a combination of two.
- If you can't find them, meaty oyster mushrooms will work for texture. Shred them with your hands before sautéing them.
- If using portobello mushrooms, I suggest slicing them thinly. They are already meaty and will take up less surface space once cooked.
Ingredient Spotlight
- Cajun Seasoning - A shortcut spice blend that adds layers of flavor quickly. It usually includes paprika, garlic powder, onion powder, cayenne pepper, and black and white pepper.
- Italian Herb Seasoning - A mix of herbs such as thyme, basil, oregano, marjoram, and rosemary that enhances the earthy depth of mushrooms.
- Chipotle Peppers - Smoked and dried jalapeño peppers that bring a deep, smoky heat to Mexican dishes.
- Chipotle in Adobo Sauce - Chipotle peppers are packed in a tomato-based sauce with spices, creating a rich, smoky, and tangy flavor that balances the filling.
- Corn Tortillas - Naturally gluten-free and traditional for birria tacos, but they can crack easily; frying them in a bit of oil keeps them pliable and crisp.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
- Adobo Sauce - A smoky, tangy sauce made with chipotle peppers, vinegar, and spices, often found canned with chipotle peppers.
- Birria - A traditional Mexican stew from the state of Jalisco, usually made with goat or beef, seasoned with dried chiles, herbs, and spices.
- Birria Consommé - The rich broth created from simmering birria meat and chiles, often used for dipping tacos.
- Cajun Seasoning - A spice blend from Louisiana cooking that typically includes paprika, cayenne, garlic powder, onion powder, and herbs.
- Chipotle Peppers - Smoked and dried jalapeños that are usually rehydrated and packed in adobo sauce for a smoky, spicy flavor.
- Pico de Gallo - A fresh salsa made with diced tomatoes, onion, cilantro, lime juice, and chili peppers.
- Soy Chorizo - A plant-based version of traditional Mexican chorizo sausage, seasoned with smoky spices for a savory, meaty flavor.
Techniques
- Golden Brown - A visual cue in cooking that describes the caramelized color food develops when sautéed or fried.
- Meaty Texture - A term used to describe mushrooms like oyster or portobello that provide a hearty, satisfying chew similar to meat.
- Simmer - To cook food gently in liquid at a low temperature just below boiling, allowing flavors to meld.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Chopping Chipotle in Adobo
Chop the chipotle in adobo on a plastic cutting board for easy cleanup. These color-coded flexible Plastic Cutting Board Mats also make it super convenient.
Chop finely to get as much from it when it is being strained later.
Making the Mushroom Birria Filling
Chop the ingredients for the pico de gallo finely to ensure that the flavors of each component are evenly distributed.
Brown the mushroom for 2-3 minutes.
The pico de gallo base of tomato, onion, and cilantro has all the necessary ingredients to create the base for the birria (consume) sauce.
Then, for more flavor, the chipotle adobo and soy chorizo are added.
Add the seasoning to bloom the spices to increase the taste.
Then, add the vegetable broth to finish creating the sauce.
Bloom? Blooming spices means gently heating them in oil or butter to release their natural oils and deepen their flavor before adding other ingredients. In this case, it's added to the ingredients, heated to help release the oils before adding the broth.
Once complete, you will drain to create and separate the Birria sauce and mushroom filling.
Assembling and Cooking the Mushroom Birria Tacos
Use 5 - 6-inch corn tortillas, ensuring they are inspected for large cracks.
Completely submerge the tortilla in the sauce.
As you can see, the whole tortilla should be covered in the sauce.
Then, spread the cheese evenly.
Fill one half of the tortilla.
Tuck any loose filling back into the taco when you close the tortilla.
Brown both sides.
Notably, the browning on the taco should look like this.
Equipment
Here's what you'll need to make this recipe with ease:
- Large Cast Iron Skillet - Holds heat evenly and creates a golden brown crust on the tortillas. If you don't have one, a non-stick skillet or stainless steel pan will also work.
- Fine Strainer - Helps separate the mushroom mixture from the birria sauce to create a dipping broth. A slotted spoon or mesh sieve can be used as an alternative.
- Silicone Spatula - Flexible enough to scrape the pan and fold tortillas without tearing them. A wooden spoon or heat-safe rubber spatula can be swapped in.
- Mixing Bowls - Useful for prepping pico de gallo, spice blends, and straining the consommé. In a pinch, use storage containers, large measuring cups, or even a clean pot.
- Paper Towel or Kitchen Towel - Handy for drying tortillas, wiping the skillet, and managing any excess oil. A clean cloth napkin or extra dish towel works just as well.
- Table Spoon - Makes portioning cheese and filling simple and consistent. If unavailable, use a soup spoon or even measure by sight.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The Lodge 15-Inch Cast Iron Skillet with the signature teardrop handle is the perfect skillet to take you from stovetop to grill to campfire without skipping a beat. Its large size makes it ideal for everything from cooking a whole pizza with a crispy crust to whipping up a bunch of tacos or pancakes for a crowd at breakfast. The pre-seasoned surface gives it that unbeatable nonstick performance and rich flavor you can only get from cast iron. Whether you’re cooking indoors or outside, this skillet is built to last a lifetime. Just make sure you know how to care for it—check out my cast iron care guide to keep yours in top shape!
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy just to throw it in the dishwasher and ensures that it will last a long time. It is well made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: I’ve used these Fotouzy Cutting Board Mats for a long time, and while they’re flexible, dishwasher-safe, and great for preventing cross-contamination with their color coding, I now prefer solid plastic cutting boards. They’re BPA-free, non-porous, and wide enough to protect my wooden board, especially handy when zesting or transferring ingredients. That said, they don’t stay perfectly steady, even with a damp towel underneath, so I give them a 4 out of 5. But I still use it a lot for quick meat and veggie preps and place them right in the dishwasher.
Storage and Reheating
Learn the best methods for storing and reheating leftovers to keep them fresh and flavorful.
Storage - For best results, store leftover tacos in an airtight container once cooled, removing any lime wedges or fresh pico de gallo since they don't hold up well. The mushroom filling, sauce, and tortillas can be stored together, but keep any extra pico de gallo separate in its own container.
Reheating - When reheating, the air fryer is my favorite method because it quickly restores a crispy, golden brown tortilla without drying out the filling. Heat the tacos at medium heat for a few minutes until the cheese melts and the edges crisp up again.
You can also reheat them in a skillet over medium-low heat with a little bit of oil, or in the oven at 350°F until warmed through. Avoid the microwave if possible, as it makes the tortillas soggy and chewy.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- Pepper Jack Cheese - Replace with a vegan cheese alternative that melts well, such as cashew- or almond-based shreds.
- Butter (if used for frying) - Swap with olive oil, avocado oil, or a dairy-free butter substitute.
- Sour Cream (if served on the side) - Use dairy-free sour cream or plain unsweetened coconut yogurt for a creamy tang.
Gluten-Free
- Corn Tortillas - Most are naturally gluten-free, but check labels to ensure there's no cross-contamination; avoid flour tortillas.
- Soy Chorizo - Verify the brand is gluten-free or replace with another gluten-free plant-based sausage.
- Adobo Sauce/Chipotle in Adobo - Some brands contain flour or additives, so choose a gluten-free version or make homemade adobo sauce.
Vegetarian
- Yay! This recipe is already dairy-free.
Convenience
- Mushrooms - If oyster or portobello mushrooms aren't available, use white button or cremini mushrooms for a similar meaty texture.
- Soy Chorizo - Swap with crumbled tempeh, canned lentils, or even leftover ground turkey or beef if you're not strictly vegetarian.
- Vegetable Broth - Use chicken broth if not vegetarian, or dissolve a bouillon cube in hot water for a quick substitute.
- Pepper Jack Cheese - Any shredded cheese on hand, like Monterey Jack, cheddar, or a Mexican blend, works well.
- Corn Tortillas - Flour tortillas can be used if that's what you have, though the texture will be softer.
- Pico de Gallo - If short on time, use jarred salsa or canned diced tomatoes with onion powder and lime juice stirred in.
- Chipotle in Adobo Sauce - Replace with a dash of chipotle chili powder or smoked paprika for smoky heat.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Cheese First Trick - Sprinkle cheese directly onto the tortilla before adding filling so it melts into a sticky layer that helps hold everything together.
- Get the Mushrooms Golden Brown - Spread mushrooms out in the skillet and let them sit undisturbed for a couple of minutes at medium-high heat to build flavor.
- Balance the Heat - Chipotle peppers in adobo can be spicy, so start with less and add more gradually to suit your taste.
- Prevent Soggy Tortillas - Dip tortillas lightly in the sauce before frying and cook them until golden brown to keep them crisp.
- Strain the Sauce Well - Separating the mushroom filling from the birria sauce makes the tacos easier to fill and gives you a rich dipping consommé.
Frequently Asked Questions
King oyster mushrooms, portobello mushrooms, or even cremini mushrooms give the best meaty texture, but you can use any variety available at grocery stores.
Yes, swap the cheese for a vegan cheese that melts well, and check that your soy chorizo and adobo sauce are plant-based.
The heat mostly comes from chipotle peppers in adobo sauce and dried guajillo peppers; start with less if you prefer mild spice and add more for a bolder flavor.
Store cooled tacos in an airtight container, removing fresh toppings like pico de gallo, and reheat in an air fryer or skillet until golden brown and crispy again.
These tacos pair well with fresh pico de gallo, lime wedges, and extra birria sauce for dipping, or serve alongside Mexican rice and beans for a full meal.
Vegetarian Recipes
Looking for other meatleass meals and plant-based recipes like this? Try these:
- Protein-Packed Loaded Vegetarian Nachos Recipe
- How to Make Ata Gige Paste - A Nigerian Aromatic Base for Cooking
- A Quick Look at Haitian Flavor with Pikliz-Style Citrus Slaw
- Surprisingly High-Protein Meals Using Beans or Ground Turkey!
Mexican Recipes
Looking for other Mexican-inspired recipes like this? Try these:
- Braised Chicken | Mexican-Style with Roasted Tomato Sauce
- Easy Air Fryer Chicken Nachos Recipe | Ready in 10 Minutes
- Ultimate Loaded Nachos Recipe | Cheese Sauce & Pepper Crema
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
📖 Recipe
Cheesy Chipotle Mushroom Birria Style Tacos
Ingredients
Taco Seasoning Spice and Herb blend
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian herb seasoning
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
Pico de Gallo Pre-Prep
- 1 small white onion
- 3 garlic cloves optional
- 2 cups tomatoes
- ½ cup cilantro
Mushroom Taco Filling
- 2 tablespoons olive oil
- 4 cups mixed mushrooms cut into small pieces
- ¼ cup chipotle in adobo sauce coarse chop
- 4 ounces soy chorizo crumbled
- ¾ cup low-sodium vegetable broth
- kosher salt and ground black pepper for taste
Finishing Tacos
- 1 tablespoon olive oil
- 6 corn tortillas 5 to 6 inches
- 1 cup pepper jack shredded cheese blend
- ½ lime juiced
- ¼ teaspoon kosher salt
- 1 lime cut into 6 wedges
Equipment
- Fine Strainer
- Paper Towel or Kitchen Towel
- Table Spoon
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Spice Blend: In a mixing bowl, combine Cajun seasoning, Italian seasoning, cumin, cinnamon, and chili powder, and set aside.
- Start the Pico de Gallo: In a mixing bowl, small chop and combine the onion, tomatoes, and fresh cilantro, and set aside. If you decided to add the garlic, it should be minced.
- Make Mushroom Filling: Heat a large skillet on medium-high heat. Add oil and heat for at least 1 minute. Add the mushrooms, spread them out, and brown them for about 2-3 minutes without stirring; repeat this process one more time.
- To the saute pan, add and combine half of the pico de gallo mixture, the chopped chipotle in adobo, soy chorizo, vegetable broth, salt, pepper, and spice blend. Bring to a simmer, lower the heat to medium, and reduce for 5 minutes uncovered, stirring occasionally to prevent burning.
- Complete the Pico de Gallo: To the remaining pico de gallo prep in the bowl, add the lime juice, salt, and pepper.
- Make the Consume: Place a fine strainer over an empty medium mixing bowl. Pour the mushroom and sauce mixture into the strainer and drain well, and set aside in a warm area on the stove.
- Prep for Tacos: Rinse out the saute pan, dry with a paper towel, and heat on medium-low heat. Inspect the tortillas for cracks. Try to use tortillas that don't have any large cracks. Also, grab a table spoon for portioning.
- Make the Tacos: To the hot pan, add the oil. Once the oil is hot, dip the tortilla in the sauce to ensure both sides are completely covered in the sauce, and lay it in the pan. Quickly sprinkle about 2 tablespoons of cheese directly in the middle of the tortilla, and then spread it out evenly with your fingers to make a clean spread.
- When the cheese melts, generously add two tablespoons of the filling to one half side of the tortilla. Fold the tortilla in half, give a gentle pat, and allow to cook for 30 seconds, then flip with a spatula to the other side and cook for another 30 seconds to create a golden brown crust. Use the spatula to gently push the filling back in before and after flipping.
- Plate Up the Dish: With the assistance of a spatula, gently slide the tacos onto a plate, serving two per plate. Portion the pico de Gallo and place a small ramekin for the dipping sauce. Serve with two lime wedges.
Video
Notes
Nutrition
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