Name: Vegan Birria Tacos with Slow-Cooked Consommé Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican-Inspired
Ingredients: 3 dried California chiles; 3 dried chile de arbol (optional); 2 dried guajillo chiles; 1 dried pasilla chile; 1 large white onion, quartered; 6 cloves garlic; 3 tablespoons vegetable oil, divided; 4 cups prepared vegan chicken or vegetable broth, divided; 3 whole peppercorns or ½ teaspoon ground black pepper; 3 whole cloves; 1 teaspoon whole cumin; 1 teaspoon dried oregano; ¼ teaspoon ground cinnamon; ⅛ teaspoon allspice; 3 bay leaves; 2 lbs oyster mushrooms; 2 tablespoons apple cider vinegar; 2 tablespoons vegetable oil; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 12 corn tortillas; 1 cup vegan mozzarella shreds; Chopped cilantro, for serving; Diced onion, for serving; Lime wedges, for serving

Jump to Recipe· 4.4 from 2 reviews

If you have been searching for a mouthwatering twist on traditional birria tacos, look no further because this Vegan Birria Tacos with Slow-Cooked Consommé Recipe is an absolute game-changer. Imagine tender, smoky oyster mushrooms shredded and simmered in a deeply flavorful, spiced consommé that you can dip your tacos into—each bite bursting with rich, aromatic Mexican-inspired flavors. This recipe combines the best of both worlds: plant-based goodness with the indulgent, comforting feel of birria, perfect for sharing with friends or savoring any night of the week.

Ingredients You’ll Need

A clear round bowl filled with a large amount of shredded light beige mushroom pieces piled up evenly inside. The mushroom strips show a mix of thin and thick textures with some slight curves and frayed edges. The bowl is placed on a white marbled surface that highlights the neutral colors of the mushrooms. The overall visual is simple and natural, focusing on the texture and color variations of the mushroom strips. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the authenticity of its ingredients. Each one plays a crucial role, from adding depth and spice to giving the tacos their signature color and texture. These pantry staples come together to create a dish that is vibrant, satisfying, and surprisingly easy to make.

3 dried California chiles: Provide a mild, smoky base for the consommé’s complex flavor.
3 dried chile de arbol, optional: Add a kick of heat to balance the deep flavors.
2 dried guajillo chiles: Bring a fruity, tangy sweetness to the sauce.
1 dried pasilla chile: Offers earthy undertones that enrich the consommé.
1 large white onion, quartered: Roasted to develop a sweet, caramelized essence.
6 cloves garlic: Adds pungency and warmth when roasted.
3 tablespoons vegetable oil, divided: Helps with roasting and sautéing for depth and texture.
4 cups prepared vegan chicken or vegetable broth, divided: Forms the hearty consommé base.
3 whole peppercorns or ½ teaspoon ground black pepper: For subtle spice and aroma.
3 whole cloves: Infuse a hint of warmth and complexity.
1 teaspoon whole cumin: Essential for that classic birria spiced flavor.
1 teaspoon dried oregano: Adds herbal brightness to the sauce.
¼ teaspoon ground cinnamon: Offers a sweet, warm background note.
⅛ teaspoon allspice: Lends subtle depth and complexity.
3 bay leaves: Impart delicate earthy aromas during simmering.
2 pounds oyster mushrooms: The star vegan ‘meat’ with a meaty texture perfect for shredding.
2 tablespoons apple cider vinegar: Enhances tang and balances richness in the mushrooms.
2 tablespoons vegetable oil: For sautéeing the mushrooms to crispy perfection.
2 teaspoons garlic powder: Boosts garlicky flavor in the mushroom marinade.
1 teaspoon kosher salt: Essential for seasoning all components properly.
12 corn tortillas: Traditional birria tacos need sturdy, flavorful tortillas.
1 cup vegan mozzarella shreds: Adds melty, gooey richness to every taco.
Chopped cilantro, diced onion, and lime wedges: Fresh toppings for brightness and authenticity.

How to Make Vegan Birria Tacos with Slow-Cooked Consommé Recipe

Step 1: Prepare and Roast the Chiles, Onions, and Garlic

Begin by carefully cutting open the dried chiles and removing their seeds to reduce any unwanted bitterness. Then soak them in hot water for about 30 minutes until they soften beautifully. Meanwhile, toss the quartered onion and whole garlic cloves with a tablespoon of vegetable oil and roast them under the broiler until they become deeply charred and caramelized. This roasting step enhances the sauce’s depth with smoky, sweet aromatics you will love.

Step 2: Blend the Sauce and Simmer the Consommé

Once the chiles have rehydrated, drain them and blend them together with the roasted onions and garlic, one cup of broth, remaining oil, and all the aromatic spices including peppercorns, cloves, cumin, oregano, cinnamon, allspice, and bay leaves. The blender transforms these ingredients into a rich, velvety sauce. Transfer this sauce to a saucepan, stir in the remaining broth, and bring it to a boil. Then cover, lower the heat and let it gently simmer for one hour. This slow cooking lets all flavors meld into the unforgettable consommé that gives life to your Vegan Birria Tacos with Slow-Cooked Consommé Recipe.

Step 3: Prepare and Marinate the Mushroom ‘Meat’

While the consommé is simmering, shred the oyster mushrooms by hand into tender strips that mimic pulled meat perfectly. Marinate them with apple cider vinegar, oil, garlic powder, and kosher salt, massaging well to coat each piece. This marinating step ensures every bite is flavorful and juicy, priming the mushrooms to soak up the consommé’s magic later.

Step 4: Cook the Mushrooms and Infuse the Sauce

Heat a splash of oil in a skillet over medium-high heat and cook the marinated mushrooms in a single layer until the edges become crispy and caramelized, which takes about 13-15 minutes. Then pour in 1.5 to 2 cups of the simmered consommé, cooking for another five minutes to let the mushrooms absorb this savory, spiced broth. Now your vegan birria ‘meat’ is irresistible—juicy with just the right amount of crisp.

Step 5: Assemble and Fry the Tacos

To build the tacos, dip each corn tortilla into the consommé to soak up that rich sauce, then place it in a hot pan with a little oil. Add a generous spoonful of melted vegan mozzarella and a few tablespoons of the mushroom ‘meat’ onto half of the tortilla. Cook until the bottom becomes crisp and lightly browned, roughly 1-2 minutes, then fold in half and press gently with a spatula. Repeat with all tortillas—each one promises melty, crispy, flavorful bliss.

How to Serve Vegan Birria Tacos with Slow-Cooked Consommé Recipe

Three folded golden-brown tacos with a slightly crispy texture, each filled with dark brown meat mixed with melted white cheese inside. The top of the tacos is sprinkled with fresh, bright green cilantro leaves and small white onion pieces. On the side, there are four light green lime wedges and a small white bowl filled with red sauce. The food is placed on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped cilantro, diced white onion, and lime wedges are your best friends here. These vibrant garnishes introduce brightness and zing that balance the rich mushrooms and consommé beautifully. Don’t forget an extra bowl of consommé on the side for dipping or sipping; it elevates the experience and keeps every bite decadent.

Side Dishes

This dish pairs wonderfully with simple Mexican staples like Mexican rice, refried beans, or a crisp salad with avocado. You can also try serving leftover consommé over nachos or spooned on top of enchiladas to make another impressive meal full of layered flavors.

Creative Ways to Present

For a fun twist, try laying out your Vegan Birria Tacos with Slow-Cooked Consommé Recipe as part of a taco bar. Provide various salsa options, pickled vegetables, and different types of vegan cheeses for friends or family to customize their creations. Another idea is to serve the taco components separately as a deconstructed platter alongside the consommé for dipping, which makes for an interactive and highly satisfying meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover mushrooms and consommé in airtight containers in the refrigerator for up to 3-4 days. This recipe holds up well overnight and even tastes better the next day as the flavors continue to meld.

Freezing

You can freeze the consommé and cooked mushrooms separately in freezer-safe bags or containers for up to three months. When ready to enjoy again, thaw them in the refrigerator overnight to maintain texture and flavor integrity.

Reheating

Reheat gently on the stovetop. Warm the consommé over low heat until simmering, then add the mushrooms and cook just until heated through. Avoid overheating to keep the mushrooms tender and prevent any rubbery texture. Reheat the tacos briefly in a hot pan to crisp them back up before serving.

FAQs

Can I use other types of mushrooms for Vegan Birria Tacos with Slow-Cooked Consommé Recipe?

Yes! While oyster mushrooms offer a perfect meaty texture, you can substitute with shiitake or king oyster mushrooms for a similar effect. Just be sure to shred them finely to mimic pulled meat consistency.

Is this recipe gluten-free?

Absolutely! Using corn tortillas and ensuring your broth and seasonings are gluten-free will keep this dish safe for gluten-sensitive eaters.

How spicy are the tacos?

The recipe includes chile de arbol as optional, so you can easily adjust the heat level to your liking by omitting or reducing that chile. The other dried peppers offer flavor mainly with mild to moderate heat.

Can I make the consommé in advance?

Definitely! The consommé benefits from time to develop flavors, so making it a day ahead and refrigerating it is a smart way to save time and intensify taste.

What’s the best vegan cheese to use?

A melty vegan mozzarella-style cheese works best for that classic birria taco experience, but feel free to experiment with other vegan cheeses depending on your taste preferences and diet.

Final Thoughts

Trust me when I say that this Vegan Birria Tacos with Slow-Cooked Consommé Recipe is destined to become a beloved staple in your kitchen. It’s comforting, flavorful, and perfectly captures the spirit of traditional birria in a plant-based way. Whether you’re cooking for friends, family, or just treating yourself, these tacos will fill the room with amazing aromas and put a huge smile on every face. So go ahead—get cooking, and dig into these irresistibly cozy tacos with that luscious consommé!