Vegetarian Beef Birria Tacos

Savor the bold and smoky flavors of these Vegetarian Beef Birria Tacos, a plant-based twist on the classic Mexican dish! This recipe swaps traditional meat for tender, flavor-infused bulgur wheat, slow-simmered in a vibrant chili sauce made from guajillo, ancho, and chipotle peppers. Enhanced with aromatic spices such as cinnamon and cumin, this hearty filling is tucked into crisp-yet-pliable corn tortillas and topped with fresh cilantro and a squeeze of zingy lime. Perfectly balanced and incredibly satisfying, these tacos deliver the rich, complex taste of birria without the beef, making them a must-try for vegetarians and taco lovers alike. Serve them with plenty of lime wedges for a burst of brightness! Perfect for Taco Tuesdays, meatless meals, or impressing at your next gathering.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 cups bulgur wheat
• 3 cups water
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 dried chipotle chilies
• 1 medium onion
• 4 garlic cloves
• 2 tablespoons vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 4 cups vegetable broth
• 12 corn tortillas
• 1 bunch cilantro
• 2 lime
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Rinse the bulgur wheat thoroughly under cold water. In a medium saucepan, bring 3 cups of water to a boil, then remove from heat and stir in the bulgur. Cover and let it soak for about 20 minutes or until tender. Drain any excess water and set aside.

Step 2

While the bulgur is soaking, stem and seed the dried guajillo, ancho, and chipotle chilies. Place them in a bowl and cover with hot water, then let them soak for 10-15 minutes until softened.

Step 3

Drain the chilies and add them to a blender along with the onion, garlic, cumin powder, oregano, cinnamon stick (broken into pieces), bay leaf, tomato paste, apple cider vinegar, and 1 cup of vegetable broth. Blend until smooth.

Step 4

In a large pot, heat the vegetable oil over medium heat. Add the chili paste and cook for about 5 minutes, stirring occasionally, until it begins to darken and become fragrant.

Step 5

Reduce the heat to low and add the remaining 3 cups of vegetable broth and the soaked bulgur wheat. Stir well, season with salt and pepper, and bring to a gentle simmer.

Step 6

Cover and cook for 30 minutes, allowing the bulgur to absorb the flavors, stirring occasionally. Remove the cinnamon stick and bay leaf before serving.

Step 7

In a separate skillet, heat a small amount of vegetable oil over medium-high heat. Lightly fry the corn tortillas on each side until they are pliable and slightly crispy.

Step 8

Fill each tortilla with a generous scoop of the bulgur birria mixture. Top with freshly chopped cilantro and a squeeze of lime juice.

Step 9

Serve the tacos warm with extra lime wedges on the side.

Nutrition Facts

Serving size	(3048.2g)

Amount per serving	% Daily Value*
Calories	3207.1

Total Fat 62.6g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 19.8g
Cholesterol 0mg	0%
Sodium 4896.5mg	0%
Total Carbohydrate 608.0g	0%
Dietary Fiber 129.8g	0%
Total Sugars 37.9g
Protein 100.3g	0%

Vitamin D 0IU	0%
Calcium 830.9mg	0%
Iron 28.3mg	0%
Potassium 6219.5mg	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: 16.6%

Protein: 11.8%

Carbs: 71.6%