These Blue Oyster Mushroom Birria Tacos are a delicious plant-based twist on the traditional Mexican dish, packed with rich, smoky flavors from rehydrated chiles and roasted garlic. The meaty texture of oyster mushrooms perfectly mimics the heartiness of birria, while the crispy, cheese-filled tacos are perfect for dipping in the flavorful birria sauce.
Ingredients
- 3 dried ancho chiles
- 3 guajillo chiles
- 1 large white onion, quartered
- 6 garlic cloves
- 1 (15.5oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 bay leaves
- 1 Tbsp apple cider vinegar
- 3 cups vegetable broth
- 3 Tbsp olive oil
- 2 lbs blue oyster mushrooms
- 2 tsp garlic powder
- 10-12 corn tortillas
- 1 cup of shredded cheese (mozzarella, Oaxacan, or vegan alternative)
- Diced red onion, cilantro, lime wedges for serving
- Salt to taste
Instructions
To Make the Sauce:
- Rehydrate the chiles: Cut open the dried ancho and guajillo chiles, remove seeds, and soak them in hot water for about 30 minutes to rehydrate.
- Roast onion and garlic: Preheat oven to broil. Place quartered onion and garlic on a parchment-lined baking sheet, drizzle with 1 tablespoon oil, and roast for 25-30 minutes until charred.
- Blend the sauce: Drain the rehydrated chiles and transfer them to a blender along with the roasted onion, garlic, crushed tomatoes, oregano, cumin, cinnamon, vinegar, and 1 cup vegetable broth. Blend until smooth.
- Simmer the sauce: Pour the blended sauce into a pot over medium heat, add the bay leaf and 2 cups of vegetable broth, and bring to a boil. Reduce heat to low and simmer for 1 hour. Remove bay leaf and season with salt.
To Prepare the Mushrooms:
- Shred and marinate mushrooms: While the sauce simmers, shred oyster mushrooms with your hands. Toss to coat with olive oil, salt, and garlic powder.
- Cook mushrooms: After sauce has been simmering for an hour, heat a skillet with olive oil over medium-high heat. Add the shredded mushrooms in a single layer and cook until crispy around the edges, about 10-15 minutes. Stir in 1-2 cups of the sauce and cook for another 5 minutes.
To Assemble the Tacos:
- Pan-fry tortillas: Heat a non-stick skillet over medium heat. Dip each tortilla lightly into the sauce, then place it in the skillet. Fry for 30 seconds, flip, and add a spoonful of the mushroom mixture and cheese. Fold the tortilla in half and pan-fry until crispy on both sides, about 1 minute.
- Serve: Garnish with diced onion, cilantro, and lime wedges. Serve the tacos with extra sauce for dipping.
Enjoy your delicious Blue Oyster Mushroom Birria Tacos!