Can I use a different type of mushroom?

Yes. Cremini, portobello, or shiitake mushrooms work well as substitutes for oyster mushrooms. Larger varieties may need to be cut into smaller pieces for even cooking.

How do I make the cheese crust crispy?

Heat a skillet over medium-high heat, dip the taco in the cheese, then place it cheese-side down in the hot skillet for 1-2 minutes until the cheese is golden and crispy before dipping in consommé.

Can I make the birria consommé ahead?

Yes. Prepare the consommé up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.

What type of cheese works best for the crust?

Oaxaca, mozzarella, or quesadilla cheese work best because they melt quickly and become crispy. Avoid soft cheeses that won't hold their shape.

How long does the birria broth simmer?

The consommé should simmer for 45-60 minutes to allow the dried chiles, spices, and aromatics to fully infuse the broth with deep, complex flavor.

Cheese Crusted Mushroom Birria Tacos

Name: Cheese Crusted Mushroom Birria Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb oyster mushrooms; 8 small tomatoes; 2 yellow onions; 10 dried chili peppers (e.g., guajillo, ancho); 10 cloves garlic; 8 cups water; 10 whole cloves; 1 cinnamon stick; 3 bay leaves; 1 tbsp dried oregano; 3 tbsp olive oil, divided; 2 cups shredded Oaxaca cheese; 4 corn tortillas; 1/4 cup white onion, chopped; 1/4 cup cilantro, chopped; 1 lime, cut into wedges

CookOSBeta

Cheese Crusted Mushroom Birria Tacos | CookOS

Ingredients

1 lb oyster mushrooms
8 small tomatoes
2 yellow onions
10 dried chili peppers (e.g., guajillo, ancho)
10 cloves garlic
8 cups water
10 whole cloves
1 cinnamon stick
3 bay leaves
1 tbsp dried oregano
3 tbsp olive oil, divided
2 cups shredded Oaxaca cheese
4 corn tortillas
1/4 cup white onion, choppedoptional
1/4 cup cilantro, choppedoptional
1 lime, cut into wedgesoptional

16 Ingredients

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Instructions

1
Prepare the vegetables for the consommé by halving the tomatoes and quartering the onions.
2
Remove the stems and seeds from the dried chili peppers.
3
In a dry pan over high heat, toast the tomatoes, onions, and garlic cloves until blackened and charred on all sides.
4
Transfer the toasted vegetables to a large pot. Add the de-seeded dried peppers, water, whole cloves, cinnamon stick, bay leaves, and dried oregano.
5
Bring the pot to a boil and let it simmer while you prepare the mushrooms.
6
Shred the oyster mushrooms by hand into 'meaty' pieces.
7
Heat olive oil in a pan and sauté the shredded mushrooms until golden brown and cooked through. Set aside.
8
Once the vegetables in the broth are soft, remove the cinnamon stick and bay leaves. Transfer the remaining solids and some of the broth to a blender and blend until completely smooth.
9
Pour the blended sauce through a fine-mesh sieve into a bowl to create a smooth consommé. Press on the solids to extract all the liquid.
10
To assemble the tacos, heat a little olive oil in a non-stick pan. Sprinkle a layer of shredded cheese directly onto the pan and place a corn tortilla on top.
11
Add a portion of the cooked oyster mushrooms to one half of the tortilla. Drizzle with a spoonful of the birria consommé and top with more shredded cheese.
12
Fold the tortilla in half and cook until the cheese on the outside forms a crispy, golden-brown crust.
13
Serve the tacos with a side of the birria consommé for dipping. Garnish the consommé with chopped white onion and cilantro, and serve with lime wedges.