Vegan Birria Tacos
Prep time
Cook time
Total time
Birria is a popular Mexican dish that originated in the Jalisco state. Traditionally made with lamb meat, we are recreating this recipe with a vegan alternative.
Ingredients
Meat
- 2 lbs king oyster mushrooms, shredded (you can also use young jackfruit in water or brine), shredded
- 2 tbsp vegan butter
- 2 tbspolive oil
Consumé
- olive oil as needed
- 1 driedarbol chile (optional for heat), seeds removed
- 3 dried guajillo chiles, seeds removed
- 2 pastilla chiles, seeds removed
- 1 Bay Leaf
- 1 small white or yellow onion
- 2 tomatoes, quartered
- 4 garlic cloves
- 3 black peppercorns
- ½ Tsp dried thyme
- ½ Tsp marjoram
- ½ Tsp dried oregano
- ¼ tsp ground cinnamon
- ⅛ tsp allspice
- ½ Tsp ground cumin
- ½ Tspground ginger
- 2 tbsp apple cider vinegar
- 3 cup water
- 3 tsp (or 3 cubes) no-chicken or no-beef bouillion
- 2 tsp salt
Tacos
- corn or flour tortillas
- 1½ cups vegan white-style cheese (if making quesabirria)
- ¼ cup cilantro, chopped
- lime wedges
- ¼ white onion, finely diced
Instructions
- Meat
- Heat a large pan over high heat. Add butter and oil and heat until it ripples. Working a couple handfuls at a time, cook the mushrooms until they have browned and there’s no liquid left in the bottom of the pan. Push them to the side and repeat with remaining mushrooms. Remove from the pan and set aside.
- Sauce
- Heat 1 tbsp oil in a small pan over medium-high, add chilies and fry, moving constantly for 1-2 mins.
- Add 1 cup water and 1 bay leaf , and bring everything to a boil. Boil for about 10 mins, or until the chilies are softened. Remove the bay leaf and add everything else to a blender.
- In the same pot, heat another 1 tbsp olive oil over medium-high heat. Add onion and tomatoes, and cook until they are slightly browned, about 5 minutes.
- Add garlic, peppercorns, dried thyme, marjoram, dried oregano, ground cinnamon, and allspice, and cook for another 5 minutes, or so, stirring frequently. Add small amounts of water to the pot if necessary.
- Add the onion/tomato mixture to the blender, along with ginger, cumin, apple cider vinegar, 3 cups water, and bouillon cubes.
- Blend until very smooth.
- OPTION 1: Transfer the consumé to a medium saucepan and bring to a boil.
- Reduce heat to to medium-low, add mushrooms, cover, and simmer for at least 1 hour. Taste and add salt and pepper to taste.
- OPTION 2: Transfer the consumé, and shredded mushrooms to an electric pressure cooker (like an instapot). Pressure cook the mixture on high for 25 mins, then allow the pressure to release naturally for 5 mins, before using the quick pressure release to release the rest of the pressure.
- Separate the mushrooms from the broth.
- Warm-up tortillas on the stove, oven, or microwave, and heat a non-stick pan over medium-high heat.
- One at time dip the tortillas into the consume, add some mushrooms to one side of the tortillas, followed by some diced onion, chopped cilantro, and cheese if using. Fold the tortilla in half, grease the pan, and cook for 1 minute or so (covered, if using cheese to help it melt). Repeat with remaining tacos and mushrooms.
- Serves with a side of consume for dipping, a wedge of lime, and a cold beer.
Nutrition Information
Serving size: 2-4
Recipe by The Edgy Veg at https://www.theedgyveg.com/2022/07/14/how-to-make-vegan-birria-tacos/