These vegan quesabirria tacos are a mess worth making. Each tortilla is dipped in a rich, savory broth, stuffed with crispy oyster mushrooms, and fried on each side. Serve each one with extra sauce, fresh veggies, and plant-based cheese. This dish is a true expression of Mexican flavors at its finest!

Quesabirria Tacos [Vegan]

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Cooking Time



For the Birria Sauce:

  • 4 dried Guajillo chiles
  • 2 dried Pasilla chiles
  • 2 dried Ancho chiles
  • 4 dried Morita chiles
  • 5 Roma tomatoes
  • 1/2 large white onion, quartered
  • 6 cloves garlic
  • 8 whole peppercorns
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 2 teaspoons Mexican oregano
  • 1 teaspoon thyme
  • 2 whole cloves
  • 1/4 cinnamon stick
  • 3 tablespoons apple cider vinegar
  • 4 cups vegetable broth
  • 2 Mexican bay leaves

For the Mushrooms:

  • 2 pounds oyster mushrooms, shredded
  • 3 tablespoons neutral vegetable oil
  • 1/2 tablespoon garlic powder
  • Salt & pepper to taste

To Serve (optional):

  • 12-14 corn tortillas
  • Neutral vegetable oil for frying
  • Chopped cilantro
  • Lime wedges
  • White onion, finely diced
  • Shredded vegan cheese


For the Birria Sauce:

  1. De-stem and shake the seeds out of all the dried chiles. Toast them in a skillet over medium-low for 3-5 minutes, making sure to frequently turn them so they don't burn.
  2. Once the chiles are toasted, add them to a pot with the tomatoes, roughly chopped onion, and garlic cloves. Cover with water and bring to a low boil. Reduce the heat and simmer for 12-15 minutes, or until the chiles are soft and pliable.
  3. Then, add the chiles, tomatoes, onion, and garlic to a blender along with the apple cider vinegar, 1 cup of vegetable broth, and all seasonings (except the bay leaves). Blend on high until smooth.
  4. Pour the sauce through a mesh strainer into a large saucepan, working it through with a spoon or spatula. Add in 2-3 more cups of vegetable broth, and simmer for 35-40 minutes.

For the Mushrooms:

  1. In the meantime, remove the bottom portion of the oyster mushrooms, then shred them with your hands into small strips.
  2. Season with oil, garlic powder, salt, and pepper. Toss to coat the strips, then set the bowl aside.
  3. With 10-15 minutes left on the sauce, preheat about 1 tbsp of oil in a large skillet over medium-high. Cook the shredded mushrooms in batches until golden-brown and crispy (about 8-10 minutes per batch).
  4. Add all mushrooms back into the skillet with 1-2 cups of birria sauce and cook down for another 2-3 minutes.

To Serve:

  1. Quesabirria: heat a little oil in another skillet over medium. Dip a corn tortilla in the pot of birria then place it in the skillet. While it’s cooking, add a scoop of the mushroom mixture and a handful of shredded vegan cheese (optional) to one-half of the tortilla.
  2. Fold the tortilla over the fillings and cook for another 1-2 minutes on the first side. Flip and cook on the second side until the outsides are crispy and the cheese is melty. Continue this process until all the tacos are made.
  3. Serve with a topping of diced white onions, chopped cilantro, lime wedges, and a side of birria sauce.
  4. Stew: serve the mushrooms directly in the birria with a garnish of onion, cilantro, lime wedges, etc.
  5. Tacos: serve the mushroom mixture inside fresh corn tortillas with garnishes of your choice. Enjoy!

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