Vegetarian Birria Tacos

Dive into the bold and savory world of **Vegetarian Birria Tacos**, a plant-based twist on the traditional Mexican dish that’s bursting with flavor. This recipe swaps meat for shredded jackfruit and meaty cremini mushrooms, creating a rich, hearty filling that perfectly soaks up the smoky, aromatic chile-based consommé. Made with a trio of dried guajillo, ancho, and chipotle chiles blended with fragrant spices like cumin and cinnamon, every bite delivers a satisfying fusion of heat and depth. Soft corn tortillas are lightly fried to golden perfection, then packed with the flavorful filling and topped with fresh cilantro and a zesty squeeze of lime. Perfect for weeknight dinners or taco night, these vegetarian tacos are sure to impress even the most devoted carnivores. Ready in just 90 minutes, they’re a deliciously easy way to enjoy a crowd-pleasing Mexican classic without the meat.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried chipotle chiles
• 4 cups vegetable broth
• 2 cups canned jackfruit, drained and shredded
• 2 cups cremini mushrooms, sliced
• 1 white onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 2 bay leaves
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 12 corn tortillas
• 2 tablespoons cooking oil
• 0.5 cup fresh cilantro, chopped
• 4 lime wedges

Directions

Step 1

Begin by removing the stems and seeds from the guajillo, ancho, and chipotle chiles.

Step 2

In a large pot, bring 4 cups of vegetable broth to a boil. Add the chiles and reduce to a simmer. Allow them to soften for about 10 minutes.

Step 3

Transfer the softened chiles and broth to a blender. Add chopped onion, minced garlic, ground cumin, dried oregano, cinnamon stick, and bay leaves. Blend until smooth and well combined.

Step 4

Return the sauce to the pot and add the shredded jackfruit and sliced mushrooms. Stir in soy sauce and apple cider vinegar.

Step 5

Simmer the mixture over medium heat for about 45 minutes, stirring occasionally, until the jackfruit and mushrooms absorb the flavors and cook down.

Step 6

In a separate pan, heat a tablespoon of cooking oil over medium heat. Lightly fry each corn tortilla until just crispy but still pliable.

Step 7

To assemble the tacos, spoon the jackfruit and mushroom mixture onto each tortilla. Top with chopped cilantro and a squeeze of lime juice.

Step 8

Serve the tacos hot with additional lime wedges on the side.

Nutrition Facts

Serving size	(2771.6g)

Amount per serving	% Daily Value*
Calories	2564.4

Total Fat 64.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3697.4mg	0%
Total Carbohydrate 452.3g	0%
Dietary Fiber 93.3g	0%
Total Sugars 44.8g
Protein 86.4g	0%

Vitamin D 28IU	0%
Calcium 826.3mg	0%
Iron 27.6mg	0%
Potassium 7248.6mg	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: 21.2%

Protein: 12.6%

Carbs: 66.1%