Birria Tacos recipe for Veggie lovers

Cooking Method , , ,
Difficulty Advanced
Prep Time: 30 min Cook Time: 90 min Total Time: 2 hrs
Servings 5

Corn Tacos dipped in Birria stew and grilled with a stuffing of Veggies and cheeses with a side of Birria sauce / consomme for dipping.


    For the Chili paste
  • 4 Guajillo chiles
  • 2 Pasilla chiles
  • 5 ounces Chipotle peppers in adobo sauce (1 small can)
  • 4 Garlic cloves
  • 1/2 cup Tomato paste / crushed tomatoes
  • 1/2 cup Vegetable broth
  • 2 tablespoons Red wine vinegar
  • 2 teaspoons Mexican Oregano
  • 1 teaspoon Ginger - grated
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Allspice powder
  • 4 Cloves
  • For the dipping sauce or consomme
  • 3 Bay leaves
  • 2 tablespoons Cooking oil
  • 1 White onion (Minced)
  • 2 Carrots (Thinly sliced - 2 inches long)
  • 1 teaspoon Paprika
  • 2 teaspoons Vegetarian Bouillon cubes powdered
  • 2 cups Vegetable broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper powder
  • Chilli paste prepared in the previous section
  • 2 teaspoons Sugar
  • Birria Tacos - assembly and serving
  • 20 Corn tacos - about 6 inch diameter
  • 2 tablespoons Cooking oil
  • 1 White onion diced
  • 1 cup Cilantro - chopped
  • 3 Bell peppers - grilled
  • 2 White Onions - grilled
  • 2 cups Grated Mexican cheese mix OR Oaxaca cheese (Look for vegetarian cheese)
  1. Prepare the chilies
    • Remove seeds and stalks from Guajillo and Pasilla chilies
    • Boil 3 cups of water
    • Pour the hot water in the bowl with chilies and soak for 10 minutes
    • Remove  the chilies from water








  2. Blend the chili paste
    • Add the chilies and all the ingredients listed in the “Chili paste” section to a kitchen blender jar
    • Blend until all ingredients are ground into a fine paste


  3. Prepare the dipping sauce or consomme

    ( refer to the ingredients in the dipping sauce section)

    • Keep a medium size stock pot with thick bottom on the stove
    • Pour the cooking oil and heat the oil until small bubbles appear ( do not heat till the oil starts to smoke)
    • Add the carrots and minced onions 
    • Increase the heat level to high and keep stirring until the vegetables have softened (for about 3-4 minutes)
    • Add the chili paste ( from step 2) and stir well
    • Add the bay leaves
    • Add the vegetable bouillon powder ( if using cubes - make sure to powder them before adding), paprika, sugar, salt, pepper. Stir well.
    • Add vegetable broth
    • Bring the mixture to boil. Lower the heat and let the liquid simmer for 20 minutes.
    • Check for salt level and adjust as needed. 
    • Divide the consomme into two parts - 2/3 rd part to be used for serving Tacos and 1/3 rd  part to dip the Tacos before frying


  4. Grill the Onions and Bell peppers
    • Cut the onions and bell peppers into thin slices lengthwise (about 4 mm thick)
    • Keep a  frying pan on the stove at high heat ( highest level of flame)
    • When the pan is hot , add the onions. Sprinkle 1 Tsp of oil
    • Stir until the oil coats uniformly 
    • Let the onion cook on high heat. Stir every 45 seconds. We want to get a nice char and smoky flavor on the onions.
    • Once the onions start to turn brown and get charring on the edges, remove from heat.  
    • The secret of getting the right flavor of grilled onions is to maintain the high heat so that the onions don't get soft while the outer layer is burnt.
    • Repeat the process for Green bell peppers

  5. Prepare the Birria tacos
    • Heat a non-stick flat grill or griddle or frying pan
    • Spread a thin layer of oil
    • Heat the Tacos, reversing after a minute until the tacos are lightly crispy
    • Once the Taco is crispy, dip it into the consomme so that the liquid coats both sides thinly, and transfer it back to the frying pan
    • Keep the heat on medium level and let the Taco absorb the consomme while it turns crispy (about 2-3 minutes)
    • Reverse the Taco after 2 minutes
    • Once the Tacos are crispy and firm, Spread the grated cheese and let it melt
    • Add 2-3 slices each of grilled onion and bell peppers
    • Top the grilled veggies with fresh diced onion and cilantro (small quantity)
    • Fold the Tacos and transfer to a serving plate


  6. Serving the Birria Tacos
    • Arrange 4 Birria tacos in a serving plate
    • Pour about ⅓ cup of dipping sauce / consomme into a bowl
    • Sprinkle some fresh onions and cilantro on top of the consomme
    • To enjoy the Tacos, dip a taco into the consomme and take a bite.   The taco needs to be dipped into the consomme for every bite.
  • The birria consomme can be stored in the refrigerator for couple of days
  • The birria consomme can also be used as a topping for cilantro rice with tofu, black beans and grilled vegetables


Keywords: Birria, Tacos, Quesabirria, Vegetarian, Mexican, Corn
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.