My vegan Birria Quesa Tacos reign supreme as the Number recipe on my blog since the day I posted it over a year ago 🙃
If you haven’t tried ‘em yet, what are you waiting for?! Your Sunday should include you, a Modelo, and these Tacos 🤌🏼
A few tips if you’re going to make them for the first time:
1. If you don’t have access to oyster mushrooms, use whatever you can find! Just shred or slice them as thinly as possible.
2. If you aren’t able to access all the dried chiles, you can sub one out for the other (with the exception of chile de arbol, as those are the spiciest).
3. I have a high-powered blender, which is why my recipe doesn’t call to strain the consommé. If you don’t, you can strain it for a smoother consistency.
4. Contrary to popular belief, removing the seeds from the dried chiles is actually to avoid bitterness, it has nothing to do with spice. I’ve gotten some messages in regards to the consommé tasting bitter and it’s most likely because you aren’t removing the seeds from the chiles!
5. Schedule out enough time – I’ve gotten a lot of comments about this recipe being too labor intensive or timely, which is funny since it’s barely a fraction of the time it would take to make traditional Birria. That being said, depending on what level cook you are, I also think this recipe is pretty easy, even for beginners. Most of the “time” is spent simmering the consommé, and the labor is just shredding the mushrooms 🤷🏻♀️ Pro Tip (and this is for all recipes): prep all your ingredients BEFORE you start making a recipe, it saves SO MUCH time in the long run! I saw a guy make these tacos on Stitch and while he loved the recipe, it took him so long to make it because literally nothing was prepped 🥲 not even the measurements for the seasonings 😭
Grab the full recipe linked in my bio or just Google search “vegan Birria”, and my recipe should be the first that pops up! If you have any more questions about the recipe, drop em in the comments or DM me & I’ll do my best to answer! Happy Sunday y’all! XO