Name: Mushroom Quesabirria Tacos
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 1 large white onion, plus minced onion for serving; 2 large guajillo chiles, stemmed, seeded, and torn; 2 large ancho chiles, stemmed, seeded, and torn; 1 tsp black peppercorns; 1 tsp allspice berries; 1 small cinnamon stick (preferably Mexican); 1/2 tsp cumin seeds; 6–8 tbsp vegetable oil; 1 lb Roma tomatoes (about 4), quartered; 4 garlic cloves; 1 1/2 tsp dried oregano (preferably Mexican); Kosher salt, to taste; 1 quart vegetable or chicken stock; 1 lb mushrooms (cremini, oyster, or mixed), sliced or torn; 8 corn tortillas; 8–12 oz mild melting cheese (Monterey Jack, Muenster, or Oaxaca), shredded; Minced cilantro, salsa macha, lime wedges for serving

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These mushroom quesabirria tacos are a rich, cheesy, and crispy take on a Mexican classic. Instead of beef or goat, I use meaty mushrooms simmered in a spiced chile broth, then tucked into tortillas with melting cheese. The result is a deeply flavorful vegetarian dish that stands on its own, with a soul-warming consomé perfect for dipping and sipping.

Mushroom Quesabirria Tacos

Why You’ll Love This Recipe

I love this recipe because it delivers all the indulgence of traditional quesabirria without the meat. The mushrooms soak up the smoky chile broth beautifully, creating tender bites that pair perfectly with gooey melted cheese. The process does take a little time, but I find it worth every minute—the aroma alone makes my kitchen feel like a taquería. Plus, this recipe is great for entertaining, since I can make the consomé in advance and simply crisp the tacos when it’s time to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large white onion, plus minced onion for serving
2 large guajillo chiles, stemmed and seeded, torn into small pieces
2 large ancho chiles, stemmed and seeded, torn into small pieces
1 teaspoon black peppercorns
1 teaspoon allspice berries
1 small cinnamon stick, preferably Mexican
½ teaspoon cumin seeds
6 to 8 tablespoons vegetable oil
1 pound Roma tomatoes (about 4), quartered
4 garlic cloves
1½ teaspoons dried oregano, preferably Mexican
Kosher salt
1 quart vegetable or chicken stock
1 pound mushrooms (such as cremini, sliced, or oyster, torn into pieces)
8 corn tortillas
8 to 12 ounces mild melting cheese, such as Monterey Jack or Muenster, shredded
Minced cilantro, salsa macha, and lime wedges for serving

Directions

Cut the onion in half. Thinly slice one half and cut the other into two pieces. Set aside the slices.
Heat a Dutch oven over medium. Toast the chiles, peppercorns, allspice, cinnamon, and cumin until fragrant, about 1 minute. Remove and set aside.
Add 2 tablespoons oil to the pot, then add the onion pieces, tomatoes, garlic, oregano, and 1½ teaspoons salt. Cook for 5 minutes, then add stock and toasted spices. Simmer for 15 minutes until soft. Blend until smooth.
Heat 2 tablespoons oil in the pot, then strain the blended sauce back in. Reduce to low heat and keep warm.
In a skillet, heat 2 tablespoons oil. Cook sliced onions and mushrooms in batches until browned, about 7 minutes per batch. Add them to the simmering consomé.
Heat oven to 250°F. In the skillet, place a tortilla and sprinkle with cheese. Add about ¼ cup mushroom mixture, fold, and cook until crispy on both sides, 1–2 minutes. Keep warm in the oven.
Serve tacos with bowls of hot consomé for dipping, plus lime, cilantro, salsa macha, and minced onion.

Servings and timing

This recipe makes 4 servings.
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Total time: About 1 hour 35 minutes

Variations

I sometimes use a mix of mushrooms for different textures—cremini for substance and oyster mushrooms for tenderness. If I want a spicier kick, I add an extra guajillo chile or even a dried chipotle. For a vegan version, I swap the cheese for a dairy-free alternative and stick with vegetable stock. And if I’m cooking for a crowd, I double the consomé—it freezes beautifully.

Storage/reheating

I keep leftover tacos in an airtight container in the refrigerator for up to 2 days. To reheat, I crisp them in a skillet so they don’t get soggy. The consomé lasts up to 3 days in the fridge or can be frozen for up to a month. I always reheat the broth gently on the stove before serving.

FAQs

Can I make the consomé ahead of time?

Yes, I often make the consomé up to 3 days in advance and store it in the fridge. It reheats beautifully and saves me time when I’m ready to assemble the tacos.

What type of cheese works best for these tacos?

I like using Monterey Jack or Muenster because they melt smoothly and pair well with the smoky chile broth, but Oaxaca cheese is also fantastic if I can find it.

Do I need to use both guajillo and ancho chiles?

I prefer using both because they balance each other—guajillo adds fruitiness while ancho brings a deep smokiness. If I only have one type, I adjust the quantity to taste.

Can I bake the tacos instead of frying them in a skillet?

I’ve tried baking, but the tortillas don’t crisp up as nicely. Pan-frying with a little oil really makes the texture perfect.

How do I serve the tacos for a party?

I keep the consomé warm in a pot and fry the tacos in batches, holding them in the oven until ready to serve. Guests love dipping the hot, cheesy tacos into steaming broth.

Conclusion

These mushroom quesabirria tacos prove that vegetarian food can be just as rich and satisfying as meat-based dishes. I love the way the mushrooms soak up the chile-spiced broth and how the crispy, cheesy tortillas turn every bite into pure comfort. With a bowl of consomé on the side, this dish always feels special, whether I’m making it for a cozy weekend dinner or serving it to friends.