This recipe for vegan birria tacos will help you make restaurant-style birria tacos at home, without the meat! King oyster mushrooms replace the beef, but you still get all that smoky flavour and irresistible sauce for dipping.
Birria tacos are everywhere lately, but plant-based versions of this food trend—well, they’re a little bit harder to find. Luckily you can make meaty, crispy, smoky-and-savory vegan birria tacos at home!
What Are Birria Tacos?
Birria tacos are a Mexican street food dish from the state of Jalisco. They’re made with slow-cooked meat that’s been shredded and then fried, creating a crispy exterior.
The meat is piled onto corn tortillas that have been dipped in the cooking liquid from the meat, then the tacos are fried in a skillet until crispy. The crispy tacos are served alongside the birria sauce for dipping.
For this vegan version of birria tacos, I’m using king oyster mushrooms as the base for the taco filling. When shredded, they have a meaty texture that’s perfect for replacing the beef in the original recipe.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Dried guajillo peppers
- Olive oil
- Onion – Yellow or white onions are both fine.
- Garlic
- Dried oregano
- Smoked paprika
- Ground cumin
- Ground cinnamon
- Kosher salt – Kosher salt has larger crystals than table salt, so if you use table salt or another finer salt, you’ll need to use less.
- Crushed tomatoes
- Chipotle peppers – You’ll need peppers and some of the adobo sauce from the can.
- Apple cider vinegar – This adds some tangy flavour to these vegan birria tacos!
- Low-sodium vegetable broth – Or use homemade vegetable broth .
- Oil – Any kind of cooking oil you like or have on hand.
- King oyster mushrooms – Also known as king trumpet mushrooms. Both the tops and the stems of these mushrooms can be eaten.
- Corn tortillas
- Shredded vegan cheddar or mozzarella cheese
- Red onion
- Cilantro – Not a fan? You can omit it.
Are Dried Guajillo Peppers Spicy?
Guajillo peppers are on the milder side when it comes to heat, but still spicy—consider them on par with a jalapeño. In other words, if you can handle jalapeños, you can handle guajillo peppers too! They have a smoky flavour that’s perfect for these vegan birria tacos.
How to Make Vegan Birria Tacos
Here’s how to make your own meaty, smoky, umami-packed mushroom birria tacos.
Toast the guajillo pepper. In a large pot, heat the guajillo peppers for 1 to 2 minutes on each side, or until they’re fragrant. Remove them from the pan and set aside for later.
Cook the aromatics. Add the oil to the pot and warm it over medium heat. Add the onion and cook for about 5 minutes, or until it’s softened. Stir in the garlic, oregano, paprika, cumin, cinnamon, and salt and cook for about 1 minute, until fragrant.
Add the rest of the sauce ingredients. Stir in the tomatoes, chipotle peppers and adobo, vinegar, and vegetable broth, along with the guajillo peppers. Bring the mixture to a simmer, then cover and continue to simmer over low heat for 10 minutes.
Puree the sauce. Turn off the stove and remove the peppers from the pot. Use an immersion blender to puree the sauce, or puree it in a blender . Season to taste with salt and vinegar.
Crisp the mushrooms. Set a skillet over medium-high heat. Add a tablespoon or two of oil to coat the bottom of the pan and once it’s shimmering, add the shredded mushrooms. Cook until they’re crispy, or for 5 to 10 minutes.
Simmer the mushrooms. Transfer the mushrooms to the sauce and return it to a simmer. Cover and cook the mushrooms for 5 to 10 minutes over low heat, or until they’re tender.
Cook the tacos. Set a non-stick skillet over medium heat. Working one at a time, dip a tortilla into the birria to lightly coat it, then place it in the skillet for about 1 minute. Flip the tortilla, then top one half of it with the mushroom filling, cheese, diced red onion, and cilantro. Fold it closed, then flip and cook until both sides are crispy.
Serve . Transfer the tacos to plates and serve with the remaining birria sauce on the side for dipping.
Tips for Success
These tips will help you make sure your vegan birria tacos turn out perfect:
- Dry the mushrooms well. If there’s still water clinging to them, they won’t get crispy when you fry them.
- Shred, don’t cut. You really want that shredded texture for these tacos, so resist the urge to simply cut the mushrooms into pieces. You can either shred them with two forks, or scrape them vertically with a fork to create grooves in the stems, then pull them apart along these grooves with your hands.
- Adjust the heat as needed . If you’re not a fan of spicy dishes, you can use fewer guajillo and chipotle peppers.
Serving Suggestions
Serve these vegan birria tacos alongside:
- Black Bean Avocado and Corn Salad
- Kale Cabbage Slaw
- Grilled Mexican Street Corn
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the vegan birria tacos 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.)
Can This Recipe Be Frozen?
No, I do not recommend freezing this recipe as the texture of the mushrooms will change and become mushy. For a freezer-friendly taco filling, try my Sweet Potato and Black Bean Tacos .
Ingredients
- 3 dried guajillo peppers
- 1 tablespoon olive oil
- 1 medium onion , diced
- 4 garlic cloves , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 15.5- ounce can crushed tomatoes
- 3 canned chipotle peppers + 3 tbsp adobo sauce
- 2 tablespoons apple cider vinegar
- 1¼ cups low-sodium vegetable broth
- 1-2 tablespoons oil
- 12 ounces king oyster mushrooms , shredded with a fork
- 8 corn tortillas
- 1 cup shredded vegan cheddar or mozzarella cheese
- Diced red onion for serving
- Cilantro for serving
Instructions
- 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
Vegan Birria Tacos
Ingredients
- 3 dried guajillo peppers
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 15.5- ounce can crushed tomatoes
- 3 canned chipotle peppers + 3 tbsp adobo sauce
- 2 tablespoons apple cider vinegar
- 1¼ cups low-sodium vegetable broth
- 1-2 tablespoons oil
- 12 ounces king oyster mushrooms shredded with a fork
- 8 corn tortillas
- 1 cup shredded vegan cheddar or mozzarella cheese
- Diced red onion for serving
- Cilantro for serving
Instructions
- 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
Nutrition
Vegan Birria Tacos https://jessicainthekitchen.com/vegan-birria-tacos/ September 19, 2022
This vegan version of Korean strawberry milk is made with just 4 ingredients and it’s full of fresh berry flavour. A cafe-style treat you can easily make at home!
Nope, this is not the strawberry milk made with artificially flavored powder or syrup! Korean strawberry milk is made with real strawberries and it’s an absolute treat . A staple in Korean cafes, strawberry milk has become a popular drink all around the world because it’s refreshing, delicious, and oh-so-easy to whip up.
Plus, look how gorgeous it is! Those fresh, ruby red strawberries are just glorious. I love to make this milk as a sweet breakfast, a quick sugary snack during the day, or even as a light dessert! Basically, you can make it any time of day and it’s perfect. So let’s get to it!
If you’re all about drinks that are made with fresh strawberries, check out this Strawberry Banana Smoothie !
Why You’ll Love This Strawberry Milk
Not quite convinced yet? Here are some more reasons to love this strawberry milk recipe!
- Super sweet. It’s hard to beat ripe strawberries and brown sugar – they’re the perfect pairing!
- Quick and easy. This strawberry milk is made with 4 ingredients in 15 minutes! It comes together in a flash.
- Perfect for any occasion. You can make this vegan milk for a sweet treat, as a Valentine’s Day snack, or for a party! It’s up to you.
What Is Korean Strawberry Milk?
Aside from the fact that it’s made with fresh strawberries, Korean strawberry milk is different from the kind you probably grew up drinking because it has bits of macerated strawberry in the milk, rather than being completely smooth. You’ll need a big boba-style straw to get all that deliciousness out of the bottom of the glass—or simply use a spoon!
The basic recipe is sugar, strawberries, and milk, but I like to add a squeeze of lemon juice when I’m making my vegan Korean strawberry milk because a little bit of acid helps balance all the sweetness.
(If you love fresh strawberries, be sure to try my Strawberry Coconut Overnight Oats , Strawberry Banana Bread , and Gluten-Free Vegan Strawberry Pancakes too!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Strawberries – Use fresh strawberries when they’re in season, and frozen strawberries when they’re not. Both work!
- Sugar – You can use either cane sugar or brown sugar for this recipe. If you decide to use brown sugar, I recommend light brown rather than dark.
- Lemon juice – For a bit of tangy flavor that balances out all the sweetness.
- Unsweetened non-dairy milk – Any kind you like or have on hand. Homemade cashew milk is especially delicious for Korean strawberry milk, but almond milk, soy milk, and oat milk all work too.
How Do You Prepare and Cut Strawberries?
Instead of lopping off the tops of the strawberries and then dicing them, I suggest hulling them, which ensures that you don’t waste any tasty fruit! To do this, pull off the stem and leaves, then insert a pairing knife into the top of the strawberry at a 45º angle and rotate it to remove the hull.
How to Make Vegan Korean Strawberry Milk
Feel free to prepare the syrup and macerated strawberries a day ahead of time so that your ingredients are all ready to go! Here’s what you’ll need to do.
- Macerate the strawberries. Place the diced strawberries in a bowl. Add a tablespoon of sugar and stir. Set this aside to macerate.
- Make the syrup. Add the remaining strawberries to a saucepan, along with the rest of the sugar and a squeeze of lemon juice. Bring the mixture to a boil, then reduce to just above a simmer and cook for about 10 minutes, stirring frequently, or until the berries are broken down and syrupy. Chill the syrup in the refrigerator.
- Assemble. For each glass of strawberry milk, use 2 to 3 tablespoons of syrup, 3/4 cup of milk, a small handful of ice cubes, and a tablespoon of macerated strawberries. Stir to combine.
Tips for Success
Here are some hints and tips for perfect Korean strawberry milk.
- Using frozen strawberries. If you’re using frozen strawberries, you’ll need to thaw them first. If you’re in a rush, you can place them in a colander and run hot water over them to defrost them quickly.
- Chill the syrup before you use it. The refrigerator time isn’t just for making the syrup cold! The flavors will develop as the syrup cools.
- Adjust the ingredient amounts as needed. You can use more or less syrup or strawberries; the recipe above is really just a template, so feel free to switch things up with different proportions.
Substitutions & Recipe Variations
I love the simplicity of this Korean strawberry milk recipe, but here are some ways to fancy it up if you’d like.
- Add vanilla. Use vanilla plant-based milk instead of unsweetened, or add a splash of vanilla extract to the syrup.
- Top with whipped cream. Add a dollop of coconut whipped cream to the top for a more decadent treat.
- Make a strawberry matcha latte. Swap the milk for matcha latte for a boost of caffeine.
How to Store Leftovers
The strawberry milk itself will last in the fridge for 2 to 3 days once you’ve mixed it up. The strawberry syrup will last for about 4 days, while the macerated strawberries should be used within 2 to 3 days.
Can I Freeze This Recipe?
You can freeze both the syrup and the strawberries if you want to take advantage of fresh, local strawberry season and keep Korean strawberry milk ingredients on hand for future use. Store them in freezer bags for up to 3 months and thaw them in the refrigerator before using them.
More Easy Drink Recipes
Looking for more easy vegan drink ideas that you can make in your own kitchen? Try these ones!
- How to Make Banana Milk
- How to Make Almond Milk
- Best Green Smoothie
Ingredients
- 1 pound strawberries , finely diced (2 ¾ cups) – Divided into 2 cups and ¾ cup
- ¼ cup cane/brown sugar
- Squeeze of lemon juice
- 2-3 cups unsweetened non dairy milk
Instructions
- With the ¾ cup of diced strawberries – add 1 tbsp sugar to it and stir to macerate (draw out the juices basically). Let it sit aside.
- With the 2 cups of diced strawberries – add to a pan with 3 tbsp sugar large squeeze of lemon juice or lime. Bring to a boil then just above a simmer for 10 minutes (stir frequently) until broken down and syrup-y
- Set the syrup in the fridge to cool until cold.
- In a glass, add like 2-3 tbsp of syrup, ¾ cup of your milk (I used unsweetened soy), ice, then top with like 1 tbsp of the macerated strawberries. Stir to combine. Feel free to add more syrup or more strawberries. Enjoy! Store the rest of the syrup and macerated strawberries in the fridge.
Notes
- To store: The strawberry milk itself will last in the fridge for 2 to 3 days once you’ve mixed it up. The strawberry syrup will last for about 4 days, while the macerated strawberries should be used within 2 to 3 days.
- To freeze: You can freeze both the syrup and the strawberries if you want to take advantage of fresh, local strawberry season and keep Korean strawberry milk ingredients on hand for future use. Store them in freezer bags for up to 3 months and thaw them in the refrigerator before using them.
