Vegan Birria Tacos with slow cooked consommé. Because dipping your tacos in a rich and hearty sauce is just better than eating them on their own. Meaty oyster mushrooms are shredded and marinated, then stuffed into warmed tortillas with melty cheese and fried to perfection to make the best Vegan Birria Tacos. Serve each taco with fresh onions, cilantro, and lime … and of course, a side of the most delicious and savory consommé. This Mexican dish comes together easily, and is so delicious! Bonus : the consommé is great as leftovers! Serve with enchiladas, or on top of nachos to completely take your Mexican-inspired dishes to a whole new level!
Vegan Birria Tacos … aka the perfect meal for a quarantined Cinco de Mayo
Simple, delicious tacos – stuffed with juicy, savory marinated oyster mushrooms, and served with slow cooked, flavorful consommé. If you’re familiar with Mexican cuisine, I promise that the depth of flavors in this dish will give you all the feel-good emotions associated with your favorite food memories. Mine just so happen to be eating some of the best Mexican food California has to offer. I’m lucky to have grown up in a city that is deeply rooted in its Hispanic culture. This recipe feels like home. And it’s exactly what I needed during these crazy times!
Grab a drink and let’s get to cooking the best Vegan Birria Tacos!
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