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.
Servings 3 servings
Calories: 590kcal
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
Mushroom Types
For the best meaty texture in these vegetarian birria tacos, use shredded oyster mushrooms, portobello mushrooms, or a mix of both.
Nutrition
Calories: 590kcal | Carbohydrates: 62g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 34mg | Sodium: 639mg | Potassium: 1395mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1541IU | Vitamin C: 27mg | Calcium: 374mg | Iron: 4mg
Tried this recipe?Please consider Leaving a Review!
