Vegan Birria

Experience the bold, smoky flavors of traditional Mexican cuisine with a modern twist in this Vegan Birria recipe. Made with a rich blend of dried guajillo, ancho, and chipotle chilies, this plant-based delight features tender jackfruit and hearty portobello mushrooms simmered in a fragrant, spiced chili sauce. Perfect as a flavorful stew or a savory taco filling, this recipe balances smoky heat with warming spices like cinnamon and allspice, complemented by tangy lime and fresh cilantro. Simple to prepare yet loaded with depth, it’s a vegan take on a classic dish that doesn’t compromise on taste. Perfect for anyone seeking authentic vegan Mexican recipes or delicious meat-free comfort food!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 5 units dried guajillo chilies
• 3 units dried ancho chilies
• 2 units dried chipotle chilies
• 2 cups boiling water
• 3 tablespoons olive oil
• 1 large, chopped onion
• 6 units, minced garlic cloves
• 3 medium, chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground cinnamon
• 3 large, sliced portobello mushrooms
• 1 can, drained and shredded jackfruit
• 4 cups vegetable broth
• 2 units bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit, cut into wedges lime
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and chipotle chilies. Place them in a bowl and cover them with 2 cups of boiling water. Let them soak for about 15 minutes until they soften.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally until they start breaking down.

Step 4

Transfer the soaked chilies and their soaking liquid to a blender. Add the cooked onion, garlic, and tomato mixture, along with cumin, oregano, allspice, and cinnamon. Blend until smooth.

Step 5

In the same pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced portobello mushrooms and shredded jackfruit, and cook for 10 minutes until they begin to brown.

Step 6

Pour the blended chili sauce into the pot with the mushrooms and jackfruit. Add the vegetable broth, bay leaves, salt, and black pepper to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 45 minutes, occasionally stirring to prevent sticking.

Step 8

Adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.

Step 9

Serve hot with lime wedges and freshly chopped cilantro. Enjoy as a stew, or use as a filling for tacos with corn tortillas.

Nutrition Facts

Serving size	(2668.9g)

Amount per serving	% Daily Value*
Calories	1642.8

Total Fat 66.8g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 4720.6mg	0%
Total Carbohydrate 258.3g	0%
Dietary Fiber 58.5g	0%
Total Sugars 115.7g
Protein 45.8g	0%

Vitamin D 0.1IU	0%
Calcium 496.5mg	0%
Iron 18.4mg	0%
Potassium 7088.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 10.1%

Carbs: 56.8%