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Vegan birria tacos

Oye, cómo te va? Don't worry you haven't landed on the wrong blog! Today we are flying to México And prepare some F-A-B-U-L-O-U-S vegan birria tacos. Although I have not yet gone to Mexico (will happen soon) nor do I love the cuisine, flavors and heats.

Before we talk about the recipe, let's delve together into where birria tacos come from and some interesting facts about these delicious Mexican tacos.

Birria tacos and some trivia

Birria tacos are of course a dish of Mexican origin, more specifically they come from the Jalisco region. Traditionally goat meat is used, which is cooked for a long time with a mixture of dried chiles, garlic, cumin and bay leaves to create the salsa, or birria. Usually cornmeal tacos are used for this recipe. they are then dipped in the salsa and cooked on a hot griddle with the cheese.

More vegan recipes you'll find on my blog

If your craving for comida mexicana is as insatiable as mine and vegan birria tacos aren't enough, here are more Mexican recipes you'll find on my blog :

Have fun in the kitchen :)

Birria Tacos

Course: Lunch, Snack
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: vegan meat, Mexican recipe, vegan tacos, vacation
Servings: 10 tacos
Author: LuvveLovesFood
Cost: medium


For the birria stew

  • 1 can jackfruit (drained and rinsed)
  • 4 guajillo chillis dried
  • 3 yellow chillis dried
  • 3 scotch bonnet dried
  • 2 onions
  • 3 garlic cloves
  • 4 tomatoes medium-sized
  • 5 bay Laurel
  • 1 Tbsp coriander seeds
  • 1 tsp full grain pepper

For the sauce

  • 1 tsp fresh peeled ginger
  • 5 cloves garlic
  • 2 tsp cumin powder
  • 4 tsp smoked paprika powder
  • 1 Tbsp apple cider vinegar
  • as needed salt & pepper

For the "meat"

  • 1 can jackfruit (previously cooked in the stew)
  • 300 g 10.58 oz King oyster mushrooms
  • as needed salt & pepper
  • 1 tsp Smoked paprika
  • 2 tsp agave syrup
  • 1 tsp tomato paste

For the filling and composition

  • 12 cornmeal tacos
  • 2 handfuls fresh cilantro
  • 1/4 red onion finely chopped
  • 1 avocado (cut into cubes)
  • as needed vegan cheese


Preparing birria stew

  • Put all the ingredients for the birria stew in a pot with water and bring everything to a boil. Let it cook on medium-low temperature.
  • After 10 minutes, remove the tomatoes and set them aside.
  • Then let the birria stew cook for another 1 hour.

Prepare the sauce

  • Put all the ingredients (except the jackfruit) of the stew in a blender. Leave the pot with water on the stove on low heat.
  • Once the ingredients are blended, add the resulting mixture to the pot with the water and jackfruit.
  • let blanch for a few minutes and then remove the jackfruit.
  • Let the sauce blanch while you take care of the "meat"

Preparing the "meat"

  • Turn on the static oven to 200°C.
  • Split and separate the jackfruit coarsely with the help of two forks. Remove the bottom part that is most woody.
  • Again using two forks, tear the king oyster mushrooms into strips.
  • Place the mushrooms in a baking dish with baking paper and bake in the oven for 15 to 20 minutes.
  • Meanwhile, cook the jackfruit with a drizzle of oil and all the spices in a pan.
  • Then add the mushrooms to the pan and adjust the spices and seasonings.

Composing the birria tacos

  • Put a nonstick skillet on the stove and turn it on medium heat.
  • Take a cornmeal taco and dip it in the salsa (still in the pan) completely, let it drip, and put it in the hot pan.
  • Let it cook for a few seconds, then add the cheese on half of the tacos and then add the "meat" as well.
  • Close the tacos in half and cook on both sides.
  • Open the tacos and add the onion, avocado, and cilantro.
  • Enjoy the tacos by dipping them in the salsa you prepared (put it in a small bowl)


spiciness: This recipe is very spicy!!! If you are not a spicy lover I suggest you reduce the amount of dried chilies you put in the birria stew.
If you realize by tasting the stew broth (not yet blended) that it is too spicy, remove some of the water and replace it with clean water.

I so hope you enjoyed the recipe! See you next time 🙂

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