ramyaramesh3007These vegan Birria ‘Beef’ Tacos are cooked in a mix of guajillo and adobo peppers for the ultimate spicy and smokey filling with a cheesy bite.
I’ve wanted to try Birria Tacos for the longest time since I turned vegan, but options are always limited. I tried them with vegan carnitas at Cena Vegan and they were so delicious so I had to recreate them at home!
Authentic Mexican ingredients are a little more difficult to find here but I managed to get some dried mexican guajillo chillies from RedMart.
This recipe is a little longer than my quick recipes but it’s worth it to make get the best flavours when recreating this dish at home. Since it’s vegan, you also don’t have to spend much time stewing the meat but by preparing them the right way, you can maximise on flavour.
I didn’t use corn tortillas for this recipe as they were hard to find, but these wheat tortillas saved the day and are totally so delicious when cooked and pan fried with the broth.
What You Need For This Recipe
For the flavourful and spicy broth, you need:
- Guajillo Peppers – These are commonly used in Mexican cooking. The ones I got however were very spicy so I had to de-seed them. You only need 1-2 for this recipe.
- Adobo Peppers – We’re adding this for extra flavour. I used canned adobo peppers cooked in chipotle sauce.
- Spices – chili powder, mexican oregano (I used regular), ground cumin, salt
- Bay leaves – add so much flavour!
For the shredded ‘meat’, you would need:
- king oyster mushrooms – these are best to shred!
- extra firm tofu – to add more dimension and add a meaty texture to the dish. You can substitute this with more mushrooms to make this recipe soy free.
- spices – garlic powder, taco seasoning, oregano
- acidity – orange juice & lime juice
If you are able to substitute the wheat tortillas for corn tortillas, this recipe will be entirely gluten free!
Best Beef Birria Tacos
Ingredients
Birria Broth
- 2 guajillo chiles deseeded
- 1 can adobo peppers in chipotle sauce
- 2-3 cups water
- 1 tbsp olive oil
- 2 bay leaves
- 4 garlic cloves (sub 2 tsp garlic powder)
- 1 beef boullion
- 1 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- salt to taste
Vegan Mushroom & Tofu 'Carnitas'
- 3 king oyster mushrooms
- 300 g extra firm tofu
- 1 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp dried oregano
- 2 tbsp taco seasoning
- 2 tsp garlic powder
- 1 tsp dark soy sauce (sub tamari for gluten free)
- cilantro
- 1/2 cup orange juice
Other Ingredients
- 6 tortillas
- shredded vegan mozarella
- 1 tbsp lime juice
Instructions
- Soak guajillo chiles in warm water for 10 minutes. Blend the peppers and adobo peppers with some water into a paste.
- Add some oil and add the paste onto a pan. Add 2 cups of water and bay leaves. Mix well and let it simmer for a few minutes.
- Add beef boullion, spices, and salt. Mix well and cover with a lid. Let it stew and simmer for 20-30 minutes.
- Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and shred the blocks.
- To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu.
- Add your spices and seasonings and toss them until they brown and fried. Then add in dark soy sauce, 2 tbsp birria broth, lime juice and orange juice.
- Give that a good mix and set that aside. Your 'meat' must be slightly moist.
- Meanwhile, get your tortillas and add them onto a pan. Slather them with the broth one one side and flip. Repeat this with the other side.
- Add some vegan cheese and meat and flip it over and press the taco down. Grill them on both sides until brown.
- Repeat this process for the rest of the tacos.
- Strain the birria broth so you're only left with the soup. Serve the soup alongside the tacos and garnish both with some chopped coriander. Serve!