These vegan birria tacos use shredded king oyster mushrooms to mimic the texture and flavour of the original. They’re smoky, spicy, tangy, and crispy—perfect for dipping into flavourful birria sauce!
In a large pot, heat the guajillo peppers for 1 to 2 minutes per side, until fragrant. Remove from the pan and set aside.
Add the oil to the empty pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, oregano, paprika, cumin, and cinnamon, and salt and cook for about 1 minute, until fragrant. Add the tomatoes and juice, chipotle peppers and sauce, vinegar, and vegetable broth. Return the guajillo peppers to the pot, and bring to a simmer. Cover and simmer for 10 minutes over low heat.
Turn off the heat, remove the guajillo peppers, and puree with an immersion blender or transfer to a regular blender to puree smooth, then return to the pot. Season to taste with salt and/or a splash of more vinegar if necessary.
In a different pan over medium high heat, add the 1-2 tablespoons of oil until hot. Add the shredded mushrooms and cook until crispy, about 5-10 minutes.
Add the mushrooms to the pot of the sauce and return to a simmer. Cover, reduce the heat to low, and cook for 5-10 minutes, until the mushrooms are tender.
Heat a non-stick skillet over medium heat. Working one at a time, dip a tortilla into the birria to lightly coat in sauce both sides (you don’t want to saturate the tortilla; it will get soggy), then place in the skillet for about 1 minute. Flip the tortilla, then top with mushroom filling on one side. Add cheese, diced red onion, and cilantro. Fold closed like a taco, then flip and cook until crisp on both sides. Serve with remaining birria sauce on the side for dipping.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and heat in a 400ºF oven until hot and crispy. You can also reheat them in a toaster oven, air fryer, or on the stovetop. (The microwave works too, but they won’t be crispy.)