Mexican Birria Tacos
Yash dani
3-4
30 minutes
30 minutes
Mexican
Main Course
Mexican Birria Tacos are a bold and flavour-packed dish that brings together rich spices and comforting textures. This vegetarian twist features oyster mushrooms cooked in a smoky, spiced birria sauce made with dried chillies, garlic, and aromatic seasonings. The tacos are dipped in the vibrant sauce, filled with the juicy mushroom mixture, melted cheese, and fresh onion-coriander topping, then cooked until crispy and golden. Served with extra birria sauce for dipping and a squeeze of lime, these tacos deliver a perfect balance of heat, tang, and indulgence in every bite—ideal for a satisfying meal or special treat.
Ingredients
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20-30 Dried Red Chillies (stems and seeds removed)
1⁄2 Red Onion (roughly chopped)
12-15 Cloves of Garlic
200ml Tomato Puree
1 tbsp Mexican Oregano
1 tsp Ground Cumin
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
2 tbsp Lemon Juice
2 tbsp Butter
2-3 Bay Leaves
Salt to taste
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200g Oyster Mushrooms (re-hydrated, sliced)
2 tbsp Garlic (finely chopped)
2 tbsp Oil
2-3 tbsp Chipotle Seasoning
100ml Birria Liquid
10-12 Taco Sheets (cut to 4inch rounds)
100g Cheese
2 Red Onions (finely chopped)
Coriander Leaves (finely chopped)
1⁄2 tbsp Lemon Juice
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1 tbsp Coriander Leaves
1 Lime
Directions
In a large pot cook the chillies in water for about 20-30 minutes until soft and pliable.
While the chillies soak, sauté the onion, garlic, and tomatoes in a splash of oil until softened.
Drain the chillies (reserve the soaking liquid), and add them to a blender, along with the sautéed vegetables, spices, lime juice, and the reserved chilli water.
Blend until completely smooth. Strain the mixture through a fine-mesh sieve, pressing the solids to extract all the liquid. Discard the remaining solids.
For the Mushroom Filling, heat some oil in a pan, and saute the garlic for 1-2 minutes. Add in the mushrooms and cook on high heat until all the moisture has evaporated.
Sprinkle in the Chipotle Seasoning, along with the Birria Sauce, and mix well. Remove from heat and set aside.
To assemble the Birria Tacos, dip the taco sheet into the Birria sauce, and cook on a low heat on a pan.
Sprinkle the cheese, along with the onion-coriander-lemon juice mixture.
Carefully layer the cooked mushroom mixture on top, and fold the taco shut.
Cook until golden and crispy on both sides.
Plate in desired dish, garnish with coriander leaves, a squeeze of lime, and serve hot with the Birria Sauce!