Vegan Traditional Beef Birria

Dive into the bold and smoky flavors of Vegan Traditional Beef Birria, a plant-based twist on the classic Mexican stew that doesn't skimp on richness or authenticity. This hearty recipe swaps traditional beef for tender shredded jackfruit and meaty king oyster mushrooms, perfectly simmered in an aromatic sauce made with dried guajillo, ancho, and arbol chiles. The sauce, blended with garlic, tomatoes, and warming spices like cumin and cinnamon, creates an irresistible depth of flavor. Slow-cooked to perfection in vegetable stock, this vegan birria is ideal for filling warm corn tortillas and garnishing with fresh cilantro and a squeeze of lime. Whether enjoyed as tacos or paired with a flavorful consommé for dipping, this dish delivers all the comforting satisfaction of traditional birria in a cruelty-free, plant-based way. Perfect for vegan taco nights or an adventurous dinner spread!

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 14-oz cans Canned young green jackfruit (in water or brine)
• 2 cups King oyster mushrooms (or portobello mushrooms)
• 4 whole Dried guajillo chiles
• 2 whole Dried ancho chiles
• 2 whole Dried arbol chiles
• 4 cups Vegetable stock
• 4 whole Garlic cloves
• 1 medium Yellow onion (quartered)
• 2 whole Roma tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cinnamon
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 2 whole Bay leaves
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 12 pieces Corn tortillas
• 4 pieces Lime wedges (for serving)
• 1 to taste Salt
• 1 to taste Pepper

Directions

Step 1

Drain and rinse the jackfruit. Use your hands or a fork to shred the jackfruit into pieces resembling shredded meat. Set aside.

Step 2

Clean the mushrooms with a damp cloth and shred them using your hands or a fork to create a meaty texture. Set aside.

Step 3

Remove the stems and seeds from the dried guajillo, ancho, and arbol chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes or until fragrant. Do not let them burn.

Step 4

Place the toasted chiles into a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

Step 5

In a blender, combine the soaked chiles (reserve the soaking liquid), garlic, onion, tomatoes, cumin, oregano, cinnamon, apple cider vinegar, and soy sauce. Blend until smooth, adding soaking liquid as needed to achieve a thick sauce consistency.

Step 6

Heat a large pot over medium heat and add a small amount of oil (optional for sautéing). Add the jackfruit and mushrooms and cook for 5-7 minutes, stirring occasionally.

Step 7

Pour the blended chile sauce into the pot with the jackfruit and mushrooms. Stir to coat the mixture evenly.

Step 8

Add the vegetable stock, bay leaves, salt, and pepper to the pot. Stir well and bring to a simmer. Cover and let it cook for 45-60 minutes on low heat, stirring occasionally to prevent sticking.

Step 9

Adjust seasoning with salt and pepper as needed. Remove the bay leaves once the birria is finished cooking.

Step 10

To serve, warm the corn tortillas on a skillet or griddle. Fill each tortilla with the vegan birria mixture and garnish with fresh cilantro. Serve with lime wedges on the side.

Step 11

Enjoy your delicious Vegan Traditional Beef Birria as tacos, or serve it with a side of the rich birria consommé for dipping!

Nutrition Facts

Serving size	(3136.8g)

Amount per serving	% Daily Value*
Calories	2338.3

Total Fat 33.2g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 9458.7mg	0%
Total Carbohydrate 455.5g	0%
Dietary Fiber 95.8g	0%
Total Sugars 44.6g
Protein 82.9g	0%

Vitamin D 0IU	0%
Calcium 823.5mg	0%
Iron 24.4mg	0%
Potassium 8581.0mg	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: 12.2%

Protein: 13.5%

Carbs: 74.3%