Quesabirrias cooked in Dutch oven

Vegetarian Mushroom Quesabirrias

Birria is a Mexican stew with a rich and flavorful broth, traditionally with meat but also delicious with mushrooms. Use the Mushroom Birria and cheese as a stuffing for tortillas to make “Quesabirria” tacos – just fold and pan fry the stuffed tortillas until crispy and serve with your favorite taco toppings.

Prep Time

15 minutes


45 minutes


12 tacos

Stuff you'll need

  • 2.5 lbs assorted exotic mushrooms, such as king trumpet, mini king oyster, oyster, shiitake, beech or enoki, cut into bite-size pieces
  • ⅓ cup vegetable oil + extra as needed
  • 3 teaspoons coarse salt, divided + extra to taste
  • 1 (1 ounce) package Carroll Shelby’s Birria Taco Seasoning
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can cannellini or other white beans
  • 1 ½ to 2 cups water or vegetable broth
  • 2 tablespoons butter or ghee, divided + extra for cooking tortillas
  • 12 flour or corn tortillas
  • Toppings of choice such as grated Campesino, Cotija or other Mexican cheese; chopped sweet onions, cilantro and tomatoes; and crema or sour cream

What to do

  1. Make the Mushroom Birria: Heat a large Dutch oven over medium-high heat and add 2 tablespoons of oil. When hot add about ⅓ of the mushrooms to the pot and cook undisturbed for 2 to 3 minutes per side or until golden brown. Transfer to a paper towel lined plate and season with 1 teaspoon of the salt. Repeat with remaining mushrooms.
  2. Return mushrooms to the pot and add Birria Taco Seasoning, tomatoes, beans and broth; bring to a brisk simmer. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes. Add the butter (or ghee) and fold into the mushroom mixture until butter is melted.
  3. Make the Quesabirrias: Remove mushrooms from pot; reserve broth in pot. Add about a teaspoon of butter to a skillet or griddle set over medium heat. When butter is melted add a tortilla to the pan, sprinkle with cheese, then top with some Mushroom Birria and fold in half. Cook until the cheese is melting and the tortilla is crisp. Flip and continue to cook on the other side until crisp. Repeat with remaining tortillas.
  4. Top each Quesabirria taco with desired toppings and serve with a bowl of broth on the side for dipping.