Vegetarian Traditional Beef Birria

Savor the bold, smoky flavors of this Vegetarian Traditional Beef Birria, a plant-based twist on the classic Mexican dish. Tender jackfruit and earthy portobello mushrooms take center stage, soaking up a rich, spicy broth made with dried guajillo and ancho chilies, chipotle in adobo, and fragrant spices like cinnamon, cumin, and smoked paprika. Simmered to perfection, this vegan birria offers the same depth and complexity as its meat-based counterpart while staying completely vegetarian. Serve it with warm corn tortillas, a sprinkle of fresh cilantro, and a squeeze of lime for a comforting, crowd-pleasing meal that's perfect for dipping and dining. Whether you're vegan, vegetarian, or simply looking for a fresh take on an authentic dish, this recipe will delight your taste buds and impress your guests!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 2 cups Jackfruit (young, canned, drained and shredded)
• 2 cups Portobello mushrooms (thinly sliced)
• 4 Guajillo chilies (dried)
• 2 Ancho chilies (dried)
• 1 tablespoon Chipotle chilies in adobo
• 6 cups Vegetable broth
• 3 Roma tomatoes
• 4 Garlic cloves
• 1 White onion (chopped)
• 2 Bay leaves
• 1 Cinnamon stick
• 1 teaspoon Cumin seeds
• 2 teaspoons Oregano (Mexican if available)
• 1 teaspoon Smoked paprika
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.5 cups Fresh cilantro (chopped, for garnish)
• 2 Lime wedges (for serving)
• 12 Corn tortillas

Directions

Step 1

Place the guajillo and ancho chilies in a bowl and cover them with hot water. Let them soak for 10-15 minutes until softened.

Step 2

In a blender, combine the soaked chilies (discarding the soaking liquid), chipotle chilies in adobo, Roma tomatoes, garlic cloves, cumin seeds, Mexican oregano, smoked paprika, apple cider vinegar, salt, and black pepper. Blend until smooth, adding a splash of vegetable broth if needed to help the mixture blend.

Step 3

Heat olive oil in a large pot over medium heat. Add the chopped white onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Step 4

Pour the blended sauce into the pot with the onions and cook for 5 minutes, stirring, until the sauce thickens slightly and becomes aromatic.

Step 5

Add the shredded jackfruit and sliced portobello mushrooms to the pot. Stir to coat them thoroughly in the sauce.

Step 6

Pour in the vegetable broth, add the bay leaves and cinnamon stick, and bring the mixture to a gentle simmer.

Step 7

Lower the heat, cover partially, and let the birria cook for 60-75 minutes, stirring occasionally. This allows the flavors to meld and the jackfruit and mushrooms to absorb the rich sauce.

Step 8

Remove the bay leaves and cinnamon stick from the pot. Taste and adjust seasoning as needed, adding more salt or spices to taste.

Step 9

To serve, warm the corn tortillas on a skillet or over an open flame until lightly charred.

Step 10

Ladle the vegetarian birria into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side and the warm tortillas for dipping into the flavorful broth.

Nutrition Facts

Serving size	(3521.1g)

Amount per serving	% Daily Value*
Calories	2728.3

Total Fat 66.7g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6201.3mg	0%
Total Carbohydrate 478.8g	0%
Dietary Fiber 97.3g	0%
Total Sugars 60.1g
Protein 88.1g	0%

Vitamin D 35IU	0%
Calcium 911.0mg	0%
Iron 29.6mg	0%
Potassium 9098.8mg	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: 20.9%

Protein: 12.3%

Carbs: 66.8%