Vegan Birria

I must admit that I’ve never had this dish before and I don’t even know how to pronounce it. That being said, I learned about this just a few days ago and had to try it. It’s usually made with goat or beef, but I used canned young jackfruit in brine and mushrooms. This cuts down on the cooking time dramatically, by the way. And not to mention all the calories you save! This is a pretty greasy dish traditionally, so I added a bit of olive oil. You can adjust the amount of oil or completely omit it. Same goes for all the spices. This is YOUR birria. Make it special and something all your own. If you don’t have a certain spice or don’t like an ingredient, omit it.

You will start out with dry roasting your peppers and aromatics. I do this in a heavy pan over medium-high heat. Be sure not to let them burn! That’ll make your sauce bitter. Use dry peppers. You can find them in most grocery stores by the produce usually. I found mine at the dollar store.



I would love some feedback from people that have had the real deal. Please let me know what you think!



3-5 cloves of garlic

1/2 an onion

3 guajillo peppers, stems and seeds removed

3 pasilla peppers, stems and seeds removed

2 chiles de arbol, stems and seeds removed

1 tomato


1 T vegetable base

1/2 t oregano

1/2 t cumin

1/2 t marjoram

1/8 t cinnamon

1/2 t thyme

1 clove

1/2 t minced ginger

1/4 t cayenne pepper


8 oz mushrooms, roughly chopped

1 can young jackfruit in brine, drained, soaked in water overnight in the fridge, roughly chopped, and seeds removed

1 bay leaf

1 t maple syrup or sugar

1/2 t mushroom broth powder

1 t soy sauce or liquid aminos

1 carrot, diced

1 t vinegar (I like white)

Salt and pepper to taste



Roast the first set of ingredients until fragrant and slightly caramelized. I do this in a cast iron skillet heated to medium high.

Do not char the peppers. You just want them to become aromatic. Place the roasted peppers in hot water for 20 minutes to rehydrate.

Once the peppers are plump, add them to a blender with the roasted veggies and ingredients under the “blend” section. Add about a cup of water (I used the soaking water from the peppers) and blend on high until smooth.

Heat a pot and add the oil. Saute the jackfruit for a few minutes to release some of the brine. Add the mushrooms and saute for a minute longer. Add the remaining ingredients and add enough water to cover everything completely. Bring to a boil, reduce the heat, and simmer for about an hour. Stir occasionally. Check for seasoning before serving.

Serve with rice, tortillas, lime wedges, chopped cilantro, and onion.

For tacos, ladle some broth into a bowl, make tacos with the jackfruit/mushroom mix, and serve with chopped onion, cilantro, and lime. Dunk away and enjoy!

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