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    Published: May 31, 2023 · Modified: Sep 20, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos

    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.

    Two vegetarian birria tacos stuffed with mushrooms and soy chorizo with two wedges of lime, a spoonful of pico de gallo and a white square ramekin of birria sauce all on a round white plate.

    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 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 the Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice, Italian Chicken Sausage Stuffed Portobello and Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce. Or try this other Mexican-Inspired Piquant Chorizo Beans and Eggs Skillet.

    Jump to:
    • Vegetarian Birria Tacos
    • What is Birria?
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Cooking Tips
    • Storage
    • Frequently Asked Questions
    • Vegetarian Recipes
    • Mexican Recipes
    • Video
    • Recipe
    • 📖 Recipe
    • Food Safety
    • Have a Question or Comment?
    Two vegetarian birria tacos stuffed with mushrooms and soy chorizo with two wedges of lime, a spoonful of pico de gallo and a white square ramekin of birria sauce all on a round white plate.

    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.  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."

    cheesy chipotle mushroom birria tacos prep in small glass bowls, ramekins and spoons on a black round pizza pan for vegetarian birria tacos.

    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 set 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 sauteing 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 sauteeing them.

    If using portobello mushrooms, I suggest slicing them thinly. They are already meaty and will take less surface space once cooked.

    Instructions

    Chopping Chipotle in Adobo

    Chipotle in Adobo is being chopped on a green plastic cutting board  for vegetarian birria tacos.

    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.

    Chopped Chipotle in Adobo presented on a knife for vegetarian birria tacos.

    Chop finely to get as much from it for when it is being strained later.

    Making the Mushroom Birria Filling

    The ingredients of the pico de gallo combined well in a metal mixing bowl with a red silicone spoon tucked in  for vegetarian birria tacos.

    Small dice the pico de Gallo ingredients to evenly spread the taste of each ingredient.

    Mushrooms browning in a large cast iron skillet  for vegetarian birria tacos.

    Brown mushroom for 2-3 minutes.

    In a cast iron skill with a wooden spoon, pico de gallo spread evenly on top of the sauteed mushrooms  for vegetarian birria tacos.

    The pico de gallo base (tomato, onion, cilantro) has all the necessary ingredients to create the base for the sauce.

    In a cast iron skillet with a wooden spoon, chopped chipotle in adobo sauce and crushed soy chorizo links on top of sauteed mushrooms and pico de gallo  for vegetarian birria tacos.

    Then, for more flavor, the chipotle adobo and soy chorizo are added.

    In a cast iron skillet, spice seasoning is added to the birria filling  for vegetarian birria tacos.

    Add the seasoning to bloom the spices to increase the taste.

    Vegetable broth pours from a glass measuring cup into a cast iron skillet with sauteed mushroom birria filling  for vegetarian birria tacos.

    Then, add the vegetable stock to finish creating the sauce.

     Mushroom birria filling sitting in a strainer  for vegetarian birria tacos.

    Once complete, you will drain to create the Birria sauce.

    Assembling and Cooking the Mushroom Birria Tacos

    Six 6-inch tacos cascading diagonally on a round pizza pan  for vegetarian birria tacos.

    Use 5 - 6-inch corn tortillas.

    Corn tortilla being dipped in birria sauce for vegetarian birria tacos.

    Completely submerge the tortilla into the sauce.

    Sauce-dipped corn tortilla added to a cast iron skillet  for vegetarian birria tacos.

    As you can see, the whole tortilla should be covered in the sauce.

    In a cast iron skillet, shredded cheese is spread evenly across the tortilla  for vegetarian birria tacos.

    Then, spread the cheese evenly.

    Mushroom birria filling spread across one-half of cheesed tortilla  for vegetarian birria tacos.

    Fill one half of the tortilla.

    Birria taco folded in half with a silicone spatula in a cast iron skillet  for vegetarian birria tacos.

    Tuck any loose filling back into the taco when you close the tortilla.

    Birria taco sitting on its side in a cast iron skillet  for vegetarian birria tacos.

    Brown both sides.

    Up-close photo shot of a birria taco with golden brown specs  for vegetarian birria tacos.

    Notably, the browning on the taco should look like this.

    Busy Folks - Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. Plus, get helpful tips on preparing mushrooms.

    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 - Find other tools I use here.

    Cooking Tips

    Ensure to completely submerge the tortilla into 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.

    Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

    Frequently Asked Questions

    Why use Cajun seasoning for these tacos?

    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.

    Why use Italian herb seasoning for these tacos?

    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.

    How to chop the chipotle in the adobo sauce?

    Coarsely chop repetitively from left to right, then from top to bottom, with your knife on a plastic cutting board for easy cleaning.

    What are chipotle peppers?

    Chipotles are the dried chilies 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.

    What is chipotle in adobo sauce?

    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.

    How to prevent corn tortillas from cracking?

    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:

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      Homemade Easy Spicy Basil Pesto
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      French Omelet with Whipped Garlic Herbed Cottage Cheese
    • Whipped garlic herbed cottage cheese in a small round glass bowl
      Healthy Whipped Garlic Herbed Cottage Cheese Spread
    • Peanut butter and caramel swirled chocolate ice cream with chocolate chips in a blue and white designed bowl
      Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
    See more Vegetarian →

    Mexican Recipes

    Looking for other Mexcian-inspired recipes like this? Try these:

    • chorizo beans mushroom simmered eggs in a pan topped with avocado and chopped cilantro
      Piquant Chorizo Beans and Eggs Skillet
    • Pesto Shrimp Pasta with shrimp, tomatoes and asparagus in a black pasta bowl
      Jalapeño Pesto and Argentinian Shrimp Pasta
    • chili in a bowl with shredded chicken, butternutsquqsh, kidney beans, with diced avocado spooned on top in a white wide rim bowl
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      Loaded Cheesy Ground Turkey Red Lentil Pasta
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    Recipe

    📖 Recipe

    Cheesy Chipotle Mushroom Birria Style Tacos

    These robust vegetarian tacos are served with fresh pico de Gallo stuffed with spicy chipotle seasoned mushrooms, soy chorizo, with melted cheese, making them incredibly delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Vegetarian
    Cuisine Mexican-Inspired, American-Inspired, Central American-Inspired
    Calories 599.68 kcal

    Ingredients
      

    • ½ teaspoon Cajun seasoning
    • ½ teaspoon Italian herb seasoning
    • ½ teaspoon cumin
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon chili powder
    • 1 cup white onion chopped small
    • 3 garlic cloves minced or garlic pressed
    • 2 cups tomatoes chopped small
    • ½ cup cilantro coarsely chopped
    • 2 tablespoons olive oil
    • 4 cups mixed mushrooms
    • ¼ cup chipotle in adobo sauce coarse chop
    • 4 ounces soy chorizo
    • ¾ cup vegetable broth
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 6 corn tortillas 4-Inch
    • 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

    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 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.
    Keyword mushrooms, lunch, dinner, 30 minute meal, summer, spring, vegetables, vegetarian, pescatarian, pollotarian, gluten-free, stove top, saute pan, one pot meal
    mushrooms, lunch, dinner, 30 minute meal, summer, spring, vegetables, vegetarian, pescatarian, pollotarian, gluten-free, stove top, saute pan, one pot meal
    Vegetarian
    Mexican-Inspired, American-Inspired, Central American-Inspired
    Yield: 3
    Author: Maika Frederic
    Cheesy Chipotle Mushroom Birria Style Tacos

    Cheesy Chipotle Mushroom Birria Style Tacos

    These robust vegetarian tacos are served with fresh pico de Gallo stuffed with spicy chipotle seasoned mushrooms, soy chorizo, with melted cheese, making them incredibly delicious.
    Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

    Ingredients

    Taco Seasoning Spice and Herb blend
    Pico de Gallo Pre-Prep
    Mushroom Taco Filling
    Finishing Tacos

    Instructions

    Notes

    Storage: Refrigerator

    • To store in the refrigerator, you can place the tacos and sauce in a shallow 2-inch pan to cool down quickly.
    • Then store them and the pico de gallo in an airtight container.
    • The meal will last up to two days.

    Storage: Freezer

    • First, follow the refrigeration process mentioned above.
    • Individually wrap the tacos in parchment paper.
    • Then you can place it in the freezer in a labeled, airtight container.

    Reheat: Stove Top

    • Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
    • I suggest heating it slowly in a saute pan on low heat with a bit of oil, covering it to heat up quickly until the inside is hot.

    Reheat: Microwave

    • I do not recommend reheating the tacos in the microwave. If you plan to. I suggest storing the filling and tortilla shells separately. Heat the filling in the microwave and finish in a skillet.

    Recommended Products:

    KitchenAid Classic Bamboo Spatula, Set of 2, Pistachio
    KitchenAid Citrus Squeezer, Standard, Yellow
    Lodge Seasoned Cast Iron Skillet with 2 Loop Handles - 17 Inch Ergonomic Frying Pan

    Nutrition Facts

    Calories

    599.68

    Fat

    33.55 g

    Sat. Fat

    10.11 g

    Carbs

    67.93 g

    Fiber

    19.8 g

    Net carbs

    48.14 g

    Sugar

    15.89 g

    Protein

    26.43 g

    Sodium

    1546.72 mg

    Cholesterol

    33.52 mg

    These are calculations based on search results of the ingredient's nutritional information.


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    https://www.justmaikacooking.com/recipes/cheesy-chipotle-mushroom-tacos
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    Food Safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food that previously touched raw meat to prevent food-borne illness from contaminated uncooked meats.
    • Wash hands after touching raw meat to prevent cross-contamination.
    • Don't leave food at room temperature for extended periods; this can breed bacteria.
    • Never leave cooking food unattended to prevent burns and fires.
    • Use oils with a high smoke point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

    See more guidelines at USDA.gov.

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    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

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