Recipes
Mushroom Quesabirria Tacos
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Taco Elixir
Discover The Recipe
Welcome to a flavor-forward fiesta with our Mushroom Quesabirria Tacos—a contemporary rendition of a Mexican classic that transcends culinary borders. This recipe, a harmonious dance of tradition and innovation, pays homage to the vibrant, chili-infused wonder that is birria sauce—a staple in Mexican cuisine. Crafting the birria sauce starts by using a trio of dried chilis: ancho peppers, guajillo peppers, and optional chiles de arbol collide with a symphony of aromatic companions—onions, tomatoes, and garlic. Elevated by our magical Taco Elixir blend, fresh oregano, and a touch of apple cider vinegar, this sauce is the embodiment of authentic birria and sure to be a hit in your menu rotation.
The Mushroom Taco Filling introduces a contemporary twist, featuring oyster mushrooms artfully shredded and sautéed with the signature touch of Piquant Post Taco Elixir. In this symphony of flavors, tradition meets innovation, and the tacos emerge as a plant-based delight. Crowned with sliced jalapeño, fresh cilantro, and a generous squeeze of lime, each bite invites you for another one. Our vegan tacos take a large leap forward beyond other plant-based recipes delivering a delightful experience. For our meat-eaters, you can easily make your own traditional taco filling and use the Birria sauce in this recipe to jazz them up.
Ingredients
Birria Sauce
5 ancho peppers, dried
5 guajillo peppers, dried
2-3 chiles de arbol, dried (optional for heat)
1 Tbsp olive oil
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 Tbsp fresh oregano
1 Tbsp Piquant Post Taco Elixir
½ cup apple cider vinegar
1 Tbsp sea salt or to taste
Mushroom Taco Filling
2 Tbsp olive oil
1 lb oyster mushrooms, shredded
1 Tbsp Piquant Post Taco Elixir
1 Tbsp Piquant Post Taco Elixir
For the Tacos
12 3”-4” wide tortillas
1/2 cup shredded vegan mozzarella (or other melty vegan cheese)
Garnish: sliced jalapeno, cilantro, lime
Notes
The birria filling and sauce can be prepared in advance and stored separately in the refrigerator. Reheat them before assembling the tacos.
If using store-bought vegan queso, warm it gently before serving.
Consider marinating the oyster mushrooms in the chili sauce for a few hours or overnight to enhance the flavors.
Add a splash of soy sauce or liquid smoke to the birria filling for a deeper umami taste.
Use a non-stick pan or griddle to avoid sticking during the toasting process.
Serve the sauce in small bowls alongside the tacos for dipping.
Serve the tacos with a side of Mexican rice and black beans for a complete and satisfying meal
A refreshing citrusy salad or coleslaw can balance the richness of the tacos.
Instructions
To make the Birria Sauce, heat a large pan to Med heat and add the dried peppers. Dry toast them in the hot pan 1-2 mins per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 mins, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to Med heat. Add the onion and tomatoes and cook for 5 mins to soften. Add the garlic and cook another 1 minute, stirring. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Add the oregano and Piquant Post Taco Elixir to the food processor along with the vinegar and 1 cup water. Process until smooth. It should be fairly thick, but you can add more water to achieve your desired texture. Strain if desired to remove any unprocessed bits of skin.
Shred the oyster mushrooms into long strips and wash thoroughly. Heat the olive oil in a pan on Med heat and add the mushrooms. Cook for 5 mins until the mushrooms are browned and tender. Stir in the Taco Elixir and salt to taste. Cook 2-3 more mins. Add some of the birria sauce to the pan and mix well. Cook another minute until the sauce is hot. Set aside.
Brush a little oil on one side of the tortillas. Heat a cast iron skillet over medium heat and place a few of the tortillas into the pan. Spoon a layer of the barrio sauce onto the tortillas and top with a little bit to the vegan mozzarella and some of the cooked mushrooms. Close the taco and cook on both sides until crispy and lightly browned. Serve immediately, with jalapeños, cilantro, lime and a little bit of the barrio sauce on the side for dipping.
Alternatives & Substitutions
Experiment with additional toppings like pickled jalapeños, shredded lettuce, or avocado slices for added freshness.
Experiment with different variations by adding ingredients like diced tomatoes, bell peppers, or black olives to the birria filling.
Looking for more great Taco Elixir recipes? Try our vegan Huevos Rancheros Tacos, our Pumpkin Tacos Al Pastor, or our Adobo Tofu Tacos!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Mushroom Quesabirria Tacos
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Taco Elixir
Ingredients
Birria Sauce
5 ancho peppers, dried
5 guajillo peppers, dried
2-3 chiles de arbol, dried (optional for heat)
1 Tbsp olive oil
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 Tbsp fresh oregano
1 Tbsp Piquant Post Taco Elixir
½ cup apple cider vinegar
1 Tbsp sea salt or to taste
Mushroom Taco Filling
2 Tbsp olive oil
1 lb oyster mushrooms, shredded
1 Tbsp Piquant Post Taco Elixir
1 Tbsp Piquant Post Taco Elixir
For the Tacos
12 3”-4” wide tortillas
1/2 cup shredded vegan mozzarella (or other melty vegan cheese)
Garnish: sliced jalapeno, cilantro, lime
Instructions
To make the Birria Sauce, heat a large pan to Med heat and add the dried peppers. Dry toast them in the hot pan 1-2 mins per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 mins, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to Med heat. Add the onion and tomatoes and cook for 5 mins to soften. Add the garlic and cook another 1 minute, stirring. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Add the oregano and Piquant Post Taco Elixir to the food processor along with the vinegar and 1 cup water. Process until smooth. It should be fairly thick, but you can add more water to achieve your desired texture. Strain if desired to remove any unprocessed bits of skin.
Shred the oyster mushrooms into long strips and wash thoroughly. Heat the olive oil in a pan on Med heat and add the mushrooms. Cook for 5 mins until the mushrooms are browned and tender. Stir in the Taco Elixir and salt to taste. Cook 2-3 more mins. Add some of the birria sauce to the pan and mix well. Cook another minute until the sauce is hot. Set aside.
Brush a little oil on one side of the tortillas. Heat a cast iron skillet over medium heat and place a few of the tortillas into the pan. Spoon a layer of the barrio sauce onto the tortillas and top with a little bit to the vegan mozzarella and some of the cooked mushrooms. Close the taco and cook on both sides until crispy and lightly browned. Serve immediately, with jalapeños, cilantro, lime and a little bit of the barrio sauce on the side for dipping.
Notes
The birria filling and sauce can be prepared in advance and stored separately in the refrigerator. Reheat them before assembling the tacos.
If using store-bought vegan queso, warm it gently before serving.
Consider marinating the oyster mushrooms in the chili sauce for a few hours or overnight to enhance the flavors.
Add a splash of soy sauce or liquid smoke to the birria filling for a deeper umami taste.
Use a non-stick pan or griddle to avoid sticking during the toasting process.
Serve the sauce in small bowls alongside the tacos for dipping.
Serve the tacos with a side of Mexican rice and black beans for a complete and satisfying meal
A refreshing citrusy salad or coleslaw can balance the richness of the tacos.
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