Warming vegan birria tacos for cold nights in

Birria is a Mexican dish, traditionally made using goat meat. Unsurprisingly, this tender spicy stew only gets better when served in a taco. And because everyone should get a chance to try this delight, we’ve made you a vegan version. This recipe replaces the meat with different kinds of mushrooms to bring texture to the dish and by leaving it to stew for enough time, it develops a delicious umami flavour that will have everyone reaching for another bite


Recipe serves: 6 people.  


Preparation time: 20 mins 

Cooking time: 40 mins 


  • 500 g shiitake mushrooms 
  • 500 g chestnut mushroom  
  • 500 g oyster mushroom  
  • 200 g achiote paste   
  • ½ tsp cumin seeds 
  • 1 tsp smoked paprika powder (you can use the mild or spicy one)  
  • 4 Roma tomatoes  
  • 1 white onion  
  • 2 cloves of garlic  
  • 1 pinch of salt  
  • 1 cinnamon stick  
  • 12 small corn tortillas  


For garnishing: 

  • 1 white or red onion (finely diced)  
  • ¼ bunch of coriander (finely chopped)  


  1. Shred the mushrooms with a fork and fry them on a high heat until they start to get some nice colour.   
  2. Cut your onion and tomato into quarters and add to a blender with the paprika powder, cumin, garlic, achiote paste and salt.  
  3. Blend until pureed (add some water to help the blender in necessary).  
  4. Add this puree to the pan with your mushrooms and cook for five minutes.  
  5. Add water to make a stew then also add the cinnamon stick and stew for 30 minutes.  
  6. Season to taste. 
  7. Strain the mushrooms and keep the sauce aside for dipping.  
  8. Line up the tacos and fill them with some of the mushroom stew, then fold them in half.  
  9. Pan fry the tacos in a little oil until crispy before sprinkling them with the onions and the coriander.  
  10. Serve with the sauce you set aside, and dip away.  
Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.