Oyster Mushroom Birria Tacos

Name: Oyster Mushroom Birria Tacos
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Extra bay leaf; 1 (squeezed) Lime; as needed White onion (diced); as needed Fresh cilantro (chopped); as needed Vegan mozzarella cheese (shredded); as needed Corn tortillas; 0.5 packet Sazon; 0.5 tsp Badia Complete Seasoning; 0.5 tsp Mushroom seasoning (optional); 0.5 tsp Garlic powder; 0.25 cup (from above) Consomé; 1.5 tbsp Olive oil; 2.5 cups (shredded) Oyster mushrooms; 2 (chopped) Roma tomatoes; Half a can of chipotle peppers in adobo sauce; handful Fresh cilantro; 1 packet Sazon (no MSG if preferred); 1 tsp Chicken bouillon or vegan substitute; to taste Salt; 0.5 tsp Garlic powder; 1.5 cups Beef or mushroom broth; 2 (or pinch ground allspice) Allspice berries; 1 Cinnamon stick; 1 Bay leaf; 1 tbsp Olive oil; 4 (peeled) Garlic cloves; 1 (chopped) White onion

Kei Kei @TheResilientSpoon_

Packed with bold spices and tender mushrooms, these mushroom birria tacos bring together a soulful blend of tradition and strength. Each bite is a flavorful celebration of resilience and healing ✨ a joyful party of taste that nourishes both body and spirit !

Kei Kei @TheResilientSpoon_

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Ingredients

1 Hour 30 Min

2 servings

1Extra bay leaf
1(squeezed) Lime
as neededWhite onion (diced)
as neededFresh cilantro (chopped)
as neededVegan mozzarella cheese (shredded)
as neededCorn tortillas
0.5 packetSazon
0.5 tspBadia Complete Seasoning
0.5 tspMushroom seasoning (optional)
0.5 tspGarlic powder
0.25 cup(from above) Consomé
1.5 tbspOlive oil
2.5 cups(shredded) Oyster mushrooms
2(chopped) Roma tomatoes
Halfa can of chipotle peppers in adobo sauce
handfulFresh cilantro
1 packetSazon (no MSG if preferred)
1 tspChicken bouillon or vegan substitute
to taste Salt
0.5 tspGarlic powder
1.5 cupsBeef or mushroom broth
2(or pinch ground allspice) Allspice berries
1Cinnamon stick
1Bay leaf
1 tbspOlive oil
4(peeled) Garlic cloves
1(chopped) White onion

Saved

Steps

1 Hour 30 Min

1

Heat olive oil, sauté tomatoes, onion, and garlic until browned.
2

Toast bay leaf, cinnamon, and allspice in a dry pan until aromatic.
3

Add toasted spices and broth to tomato mix along with chipotle peppers 15–20 min.
4

Blend and strain mixture. Return to pot, add more broth, seasonings, cilantro, and bay leaf. Simmer on low.
5

Sauté shredded mushrooms in olive oil. Add consomé, seasonings, and cook until tender.
6

Dip tortillas in consomé, cook on skillet, fill with mushrooms and cheese, fold, and crisp both sides.
7

Top with cilantro, onion, and lime. Serve with warm consomé for dipping.

Tips

For extra crispy tacos, lightly fry the tortillas in oil before filling them.

Saved

Cooksnaps

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Kei Kei @TheResilientSpoon_

on July 28, 2025 03:03

I’m Keikei, a passionate home cook who loves turning simple ingredients into bold, flavorful dishes ✨I like to focus on making my dishes gluten- and dairy-free. For me, cooking isn’t just about what’s on the plate ; it’s about creating food that’s vibrant, satisfying, and full of personality. Every recipe here is packed with flavor and made with love 💗

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Oyster Mushroom Birria Tacos

Oyster Mushroom Birria Tacos

Ingredients

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