Mushroom Birria Tacos

Mushrooms can develop the same pull-apart texture that makes birria so addictive—you just need to treat them like meat. Sear them hard, build layers of smoky chile flavor, and give them time to absorb all those earthy notes. The result is crimson-soaked tortillas that glisten when they hit the griddle, no beef required.

After months of experimenting, I cracked it: a mix of king oyster mushrooms and cremini, braised in a complex blend of chiles until they develop that same pull-apart texture that makes birria so addictive. The secret is treating the mushrooms like meat—searing them hard, building layers of flavor, and giving them time to absorb all those smoky, earthy notes.

Ingredients

For the mushroom "meat":
🍄 2 lbs king oyster mushrooms, stems included, shredded lengthwise
🍄 1 lb cremini mushrooms, quartered
🧄 1 large white onion, chunked
🫒 3 tbsp neutral oil
🧂 2 tsp kosher salt

For the chile consommé:
🌶️ 6 guajillo chiles, stemmed and seeded
🌶️ 4 ancho chiles, stemmed and seeded
🌶️ 2 chipotle chiles in adobo, plus 2 tbsp sauce
🍅 3 Roma tomatoes, halved
🧄 1 medium white onion, quartered
🧄 6 garlic cloves
🥄 2 bay leaves
🥄 1 tsp Mexican oregano
🥄 1 tsp cumin
🥄 1/2 tsp black peppercorns
🥄 1/4 tsp cloves
🧂 2 tsp kosher salt
🍶 6 cups vegetable broth
🍶 1 cup dark beer (Negro Modelo or similar)
🍶 2 tbsp apple cider vinegar

For serving:
🌮 24 corn tortillas
🧀 2 cups Oaxaca cheese, shredded (or mozzarella)
🧅 1 white onion, finely diced
🌿 Fresh cilantro, chopped
🍋 Lime wedges

Instructions

Prepare the chiles:
Heat a dry cast iron skillet over medium heat. Toast the guajillo and ancho chiles for 30 seconds per side until fragrant—don't let them burn or they'll turn bitter. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until soft.

Build the consommé base:
In the same skillet, char the tomato halves and onion quarters until blackened in spots, about 8 minutes total. Add garlic cloves in the last 2 minutes. This char is crucial—it adds a smoky depth that you can't get any other way.

Drain the chiles and transfer to a blender with the charred vegetables, chipotle chiles, adobo sauce, bay leaves, oregano, cumin, peppercorns, cloves, and 2 cups of broth. Blend until completely smooth—this takes about 2 minutes on high. Strain through a fine mesh sieve, pressing the solids. You want a silky, deep red liquid.

Sear the mushrooms:
This step is non-negotiable. Heat oil in a large Dutch oven over high heat. Working in batches, sear the mushrooms until deeply browned, about 4-5 minutes per batch. Don't crowd them or they'll steam instead of caramelize. Season each batch with salt as you go.

Braise:
Return all mushrooms to the pot. Add the strained chile mixture, remaining broth, beer, and vinegar. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2.5-3 hours, stirring occasionally, until the mushrooms are fork-tender and the liquid has reduced by about half.

Taste and adjust salt—the consommé should be rich, smoky, and just barely spicy. Remove bay leaves. Using two forks, shred any larger mushroom pieces until everything has a pulled-meat texture.

Make the tacos:
Heat a griddle or large skillet over medium-high heat. Dip each tortilla in the warm consommé, coating both sides. Place on the griddle, add cheese and a generous scoop of mushroom filling to half the tortilla, then fold over. Cook 2-3 minutes per side until crispy and golden.

Serve immediately with the consommé in small bowls for dipping, alongside diced onion, cilantro, and lime wedges.

Notes & Variations

The key to convincing "meaty" texture is the shredding technique—tear the king oyster mushroom stems with the grain, not against it. They'll hold up better during the long braise and mimic the fiber structure of shredded beef.

If you can't find guajillo chiles, substitute with New Mexico or California chiles. The flavor will be different but still delicious. For extra richness, add a square of dark chocolate to the consommé in the last 30 minutes of cooking.

Make the filling ahead—it actually tastes better the next day as the flavors meld together. The consommé can be frozen for up to 3 months.

This recipe connects back to our Birria Tacos with Rich Consommé but takes it in a completely different direction. It's proof that the best adaptations don't just substitute ingredients—they reimagine the entire approach while honoring what made the original so special.

Like traditional birria, this version benefits from the complex depth of Fermented Salsa as a condiment—the tangy funk complements the rich, smoky broth beautifully.