The Ultimate Vegan Quesabirria Tacos Recipe (You’re Gonna Love These!)
So, you’ve heard the buzz about quesabirria tacos, right? Those crispy, cheesy, meaty wonders dunked in a rich consomé? Yeah, they’re the stuff of legends.
But guess what? You don’t need meat—or dairy—to enjoy them. In fact, I’ve got a vegan version so good, even your carnivore friends won’t believe it’s plant-based.
Let’s dive in and make some taco magic.
Why Vegan Quesabirria Tacos Are a Game-Changer
First things first—what makes these tacos so special?
It’s the combination of crispy tortillas, gooey vegan cheese, and a savory filling that’s soaked in a rich, smoky broth.
The traditional version uses beef, but we’re swapping that out for jackfruit and mushrooms. Trust me, they soak up the spices and mimic the texture of shredded meat like a dream.
Bonus: These are way healthier, completely cruelty-free, and just as indulgent. So, you get all the flavor, none of the guilt. Win-win, right?
Ingredients You’ll Need (Your All-Star Lineup)
For the Filling:
- 2 cups jackfruit (canned in brine, drained and shredded)
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder (or more if you like it spicy)
- Salt and pepper to taste
For the Consomé (Dipping Broth):
- 2 cups vegetable broth
- 2 dried guajillo chilies, seeds removed
- 1 dried ancho chili, seeds removed
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cinnamon
- 1 bay leaf
- Salt to taste
For the Tacos:
- 8 small corn tortillas
- 1 cup vegan mozzarella cheese, shredded
- Fresh cilantro, chopped (optional garnish)
- Lime wedges for serving
Let’s Get Cooking (Step-by-Step)
1. Make That Consomé
Start by heating 1 tablespoon of olive oil in a pot. Toss in the guajillo and ancho chilies, letting them toast for about 1-2 minutes until fragrant. Add the vegetable broth, tomato paste, vinegar, cinnamon, and bay leaf. Bring it to a simmer and let it cook for 10 minutes.
Remove the chilies and blend them with a bit of the broth until smooth. Return the mixture to the pot, give it a taste, and adjust the seasoning with salt. Let it simmer on low while you prep the filling.
2. Cook the Filling
Heat the remaining olive oil in a large skillet. Saut\u00e9 the onions until translucent, then add the garlic, jackfruit, and mushrooms. Cook for 5-7 minutes, breaking up the jackfruit with a fork until it resembles shredded meat.
Add the soy sauce, smoked paprika, cumin, oregano, chili powder, salt, and pepper. Stir everything together and cook for another 5 minutes, letting the flavors meld. Your kitchen should smell amazing right about now.
3. Assemble the Tacos
Here’s where the magic happens. Dip a tortilla into the consomé, coating it lightly. Place it on a hot skillet and sprinkle some vegan mozzarella on one side. Add a scoop of the jackfruit filling, then fold the tortilla over to create a taco.
Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted. Repeat with the remaining tortillas.
4. Serve and Devour
Stack your crispy tacos on a plate, sprinkle with fresh cilantro, and serve with lime wedges. Don’t forget a bowl of consomé on the side for dipping—that’s non-negotiable. Dip, bite, repeat. You’ll thank me later.
Pro Tips for the Best Vegan Quesabirria Tacos
- Use the right jackfruit. Canned in brine is your best bet. Avoid the sweet stuff in syrup (unless you want dessert tacos, which… no).\n- Prep ahead. Make the consomé and filling in advance to save time on taco night.\n- Cheese matters. Use a melty vegan mozzarella for that gooey goodness. No one likes sad, unmelted cheese.\n- Crispy is key. Don’t rush the cooking. Let the tortillas get golden and crunchy for that perfect texture.
Common Mistakes to Avoid
- Skipping the chili toast. Toasting the chilies for the consomé brings out their flavor. Don’t skip this step unless you enjoy bland broth.
- Using dry tortillas. Warm them up first, or they’ll crack when you try to fold them. Rookie mistake.
- Overloading the tacos. I know, it’s tempting, but too much filling will make your tacos fall apart.
- Forgetting to season. Taste as you go! Bland filling or broth will ruin the whole vibe.
- Not dipping enough. The consomé is the star. Dunk those tacos like your life depends on it.
Why You’ll Make These Again (and Again)
Once you’ve tasted these vegan quesabirria tacos, there’s no going back. They’re crispy, cheesy, savory, and just plain fun to eat.
Plus, they’re perfect for impressing your friends or upgrading taco night. So, what are you waiting for? Grab some jackfruit and get cooking. Your taste buds will thank you! 🌮
I’ve spent 10+ years in dog training, digging into what makes dogs (and their humans) tick. At Smart Dog Learning, I share my no-nonsense, fun approach to training so you can enjoy life with a well-behaved, happy pup—no boring lectures, just practical results 😉
