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Best Beef Birria Tacos

These 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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Fusion, Mexican
Keyword: mexican, tacos
Servings: 3

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!