These robust vegetarian birria tacos are served with fresh pico de gallo stuffed with spicy chipotle-seasoned mushrooms, soy chorizo, and melted cheese, making them incredibly delicious.
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Vegetarian Birria Tacos
Get ready to make some delicious vegetarian tacos inspired by the popular dish, Birria Tacos! When you try these, you won't be able to wait for Taco Tuesday. Indeed, we have enjoyed these so much. We made it more than once.
This plant-based version has so much flavor, it's my number one taco recipe. In addition, this recipe is in the style of Quesabirria, which has cheese. If you want a vegan version, go to the variations for suggestions.
The Secret to Its Richness
What makes this recipe vegetarian? Soy chorizo is mixed with mushrooms as a meat replacement for a robust flavor and a meaty texture, creating a rich, hearty sauce.
If you love mushrooms, you must try:
- Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice
- Italian Chicken Sausage Stuffed Portobello
- Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce.
Or try this other Mexican-inspired:
What is Birria?
Some may think birria is the taco, but it actually is a traditional goat meat stew that originated in the western part of Mexico in the state of Jalisco. However, you might find this Mexican dish stew made with beef, just like in the tacos.
The stew is prepared by cooking the marinated meat in a broth, aka consume (aka in French: consommé). In addition, the meat is usually marinated with vinegar-based adobo, dried chiles, spices, herbs, and garlic. When plated, it's served with chopped raw onion, cilantro, and a side of lime wedges and tortillas.
The Traditional Way
Hence, traditional birria tacos are served with chopped fresh cilantro and onions, with the fresh corn tortillas dipped in the consume, then fried in a pan, filled with the stewed meat, and served with a side of the consume.
And Quesabirria has cheese, hence the word "quesa," the Spanish feminine of "queso," which means "cheese."
Ingredients
Make a taco seasoning spice and herb blend by combining Cajun seasoning, Italian herb seasoning, cumin, ground cinnamon, and chili powder, and set it aside. Then, you'll make the pico de gallo pre-prep by combining chopped onion, garlic, tomatoes, and cilantro and setting it aside. It's called "pre-prep" because you will add the lime juice and zest later.
Mushroom Filling
Then, make the mushroom taco filling by sautéing the mushrooms in olive oil in a large pan. Then add the rest of the pico de gallo, chipotle in adobo sauce, soy chorizo, vegetable broth, salt, pepper, and simmer.
Consomme and Tacos
Strain the mushroom filling to create a vegetarian, rich birria sauce that will taste like a slow-cooked consommé. Finally, you will assemble the tacos by dipping the corn tortillas in the birria broth. Fry the dipped corn tortillas in the oiled pan, add the shredded cheese blend, top with the filling, then fold and flip.
The Garnish
Finally, serve them with lime wedges and pico de gallo, finishing with lime juice and zest. And the "birria consommé" in a small bowl.
For quantities, please refer to the vegetarian birria tacos recipe card.
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.
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 for when it is being strained later.
Making the Mushroom Birria Filling
Small dice the pico de Gallo ingredients to evenly spread the taste of each ingredient.
Brown mushroom for 2-3 minutes.
The pico de gallo base (tomato, onion, cilantro) has all the necessary ingredients to create the base for the 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 stock to finish creating the sauce.
Once complete, you will drain to create the Birria sauce.
Assembling and Cooking the Mushroom Birria Tacos
Use 5 - 6-inch corn tortillas.
Completely submerge the tortilla into 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.
Substitutions
- Vegan Birria Taco Recipe Version, aka Vegan Quesabirria Tacos - To make this dish vegan, use vegan cheese. Check out The Spruce Eats: The 9 Best Vegan Cheese for suggestions. And make sure the corn tortillas are also vegan.
- Pepper Jack Shredded Cheese - Use Mexican blend cheese instead.
- Cajun Spice - Use taco seasoning or (½ teaspoon of the following: onion powder, garlic powder, cumin, smoked paprika chili powder)
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings. For example, remove the pith and seeds of the raw jalapeno for less heat.
Equipment
- Large Cast Iron Skillet - I suggest using a large cast iron skillet, like the highly rated Lodge 13-¼ Inch Cast Iron Pre-Seasoned Skillet. You can make more tacos at a time, and the cast iron pan distributes heat and retains it longer.
- Medium-Sized Strainer - To strain the taco filling to make the dipping sauce.
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 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.
My Rating: ⭐⭐⭐⭐⭐
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, however it has not yet. Just be careful with it around blades. I made this mistake and have a little snip on mine, but it has not cracked around it. So it's still holding well.
My Rating: ⭐⭐⭐⭐⭐
Purchased: November 9, 2023
My Review: As a professional chef and culinary instructor, I rely on quality knives both at home and in my cooking classes. After purchasing the PAUDIN Santoku Knife and loving its performance, I decided to invest in the 7-Piece Chef Knife Set—and I’m so glad I did! These knives are lightweight yet incredibly sharp, making prep work effortless whether I’m dicing, slicing, or chopping. The high-carbon stainless steel blades hold their edge well, and the Pakkawood handles offer a comfortable, balanced grip for extended use. I’ve used this set in my instruction classes and home kitchen, and it consistently delivers precision and ease. If you're looking for a reliable, professional-quality knife set without breaking the bank, PAUDIN is a fantastic choice! I highly recommend it for home cooks and professionals alike!
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.
Ensure that the tortilla is completely submerged in the liquid to gain the rich yellow-orange color that will toast up nicely after steaming.
Storage
- Refrigerator - To store in the fridge, you can place the vegetarian birria tacos in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, wrap each in parchment paper and place it in the freezer-sealing bag or a labeled airtight container.
Frequently Asked Questions
Cajun seasoning is a great way to add similar spices quickly. For instance, Cajun spice usually contains paprika, garlic powder, onion powder, cayenne pepper, and white and black pepper.
Herbs are a great way to enhance a dish's depth. Italian herb seasoning has many herbs that can complement this dish's main ingredient, mushrooms. For example, Italian herbs seasoning usually is a blend of thyme, basil, oregano, marjoram, and rosemary.
Coarsely chop repetitively from left to right, then from top to bottom, with your knife on a plastic cutting board for easy cleaning.
Chipotles are the dried chili version of the jalapeno pepper. In Mexican cuisine, the peppers have different names for the fresh and dried versions. For example, dried poblano peppers are called ancho chiles.
It is a pureed sauce made with chilies, tomato, and spices, with rehydrated chili peppers and dried chipotles, to be exact. In addition, the chipotles give the sauce a spicy, smoky flavor.
Keep them sealed until used to keep in the little moisture they have, and frying them helps keep their shape. For instance, these vegetarian birria tacos are fried in the pan while making the stuffing to ensure they do not crack.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Surprisingly High-Protein Meals Using Beans or Ground Turkey!
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Meatless Monday Meal Guide: Plant-Powered Recipes for Every Meal of the Day
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
Mexican Recipes
Looking for other Mexican-inspired recipes like this? Try these:
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
📖 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 cup white onion chopped small
- 3 garlic cloves minced or garlic pressed
- 2 cups tomatoes chopped small
- ½ cup cilantro coarsely chopped
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 vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Finishing Tacos
- 1 tablespoon olive oil
- 6 corn tortillas 5 to 6 inches
- 1 cup pepper jack shredded cheese blend
- ⅛ cup lime juice freshly squeezed
- 1 tablespoon lime zest optional
- ¼ teaspoon kosher salt
- 1 lime cut into 6 wedges
Equipment
- Medium-Sized Strainer
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 medium mixing bowl, combine Cajun seasoning, Italian seasoning, cumin, cinnamon, and chili powder and set aside.
- Make Pico de Gallo: In a medium mixing bowl, combine onions, garlic, tomatoes, and cilantro and set aside.
- Make Mushroom Filling: Heat a 14-inch large skillet or medium saute pan on medium-medium heat.
- Add oil and heat for at least 1 minute.
- Add 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 mix, the chopped chipotle in adobo, soy chorizo, chicken broth, salt and pepper, and spice blend. Set the empty medium mixing bowl aside for future use.
- Reduce the heat to medium, bring to a simmer, and reduce for 5 minutes uncovered, stirring occasionally.
- To the remaining pico de gallo prep in the bowl, add and combine the lime juice, zest, salt, and pepper.
- Place a fine strainer over the empty medium mixing bowl.
- Pour the mushroom and sauce mixture into the strainer and drain well.
- Keep both the sauce and mushroom mixture and set them aside.
- Place the sauce somewhere to stay warm for serving.
- Rinse out the saute pan, dry with a paper towel, and heat on medium-low heat.
- Make the Tacos: Inspect the tortillas for cracks. Try to use tortillas that don't have any large cracks. Also, grab a tablespoon for portioning.
- To the saute pan, add the oil.
- Once the oil is hot, dip the tortilla in the sauce to ensure both sides are covered in sauce and lay it in the pan.
- Quickly sprinkle on 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 to serve two per plate.
- Portion the pico de Gallo and place a small ramekin for the dipping sauce.
- Serve with two lime wedges.
Video
Nutrition
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