Description
A vegetarian twist on Mexican quesabirria tacos, made with meaty mushrooms simmered in a rich chile broth, stuffed into tortillas with melty cheese, and served with a flavorful consomé for dipping.
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
Instructions
- Cut onion in half. Thinly slice one half; cut the other into two pieces.
- In a Dutch oven, toast guajillo, ancho, peppercorns, allspice, cinnamon, and cumin over medium heat for 1 minute. Remove and set aside.
- Add 2 tbsp oil to pot, then onion pieces, tomatoes, garlic, oregano, and 1 1/2 tsp salt. Cook 5 minutes. Add stock and toasted spices. Simmer 15 minutes, then blend until smooth.
- Heat 2 tbsp oil in pot. Strain blended sauce back in. Reduce to low and keep warm.
- In a skillet, heat 2 tbsp oil. Cook sliced onion and mushrooms in batches until browned, about 7 minutes each. Add to simmering consomé.
- Heat oven to 250°F (120°C). In skillet, place tortilla, sprinkle with cheese, add about 1/4 cup mushroom mixture, fold, and cook until crispy on both sides (1–2 minutes). Keep warm in oven.
- Serve tacos with hot consomé for dipping, plus cilantro, lime, and salsa macha.
Notes
- Use a mix of mushrooms for texture and flavor depth.
- Add an extra guajillo or a dried chipotle for spicier broth.
- Make vegan with dairy-free cheese and vegetable stock.
- Double the consomé for entertaining—it freezes well.
- Crisp leftover tacos in a skillet for best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Simmered + Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with consomé
- Calories: 480
- Sugar: 6g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 35mg
