They’ve gone viral right now, so see what the birria tacos craze is all about!
Our version is vegan and has crispy shredded mushrooms full of meaty flavor and creamy vegan cheese, all cooked in a corn tortilla that’s dipped in the most insane vegan birria taco sauce that you will LOVE.
Preparation time 30 minutesCook time 1 hr.
Ingredients
Making the vegan birria broth sauce3 Dried guajillo chilli peppers, 2 dried ancho chilli peppers, 2 dried Arbol chilli peppers, 3 dried pasilla chilli peppers, 6 cloves of garlic, 1 onion, 3 tbsp vegetable oil, 900ml Vegetable stock you may need more or less depending on your preference of consistency, 1 tsp Mexican dried oregano, 1 tsp cumin seeds, 3 whole peppercorns, 3 whole cloves, ½tsp allspice, and ½tsp ground cinnamon.
Making the vegan birria meat filling
900g King oyster mushrooms, portobello mushrooms, or woodland mushrooms we recommend King oyster, 2 tbsp vegetable oil, 2 tbsp apple cider vinegar, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp kosher salt.
Building your quesabirria tacos
2 tbsp Vegetable oil, 12 fresh corn tortillas, 115g vegan mozzarella cheese, chopped coriander optional, chopped onions optional,and fresh lime wedges optional.
Instructions
Making the vegan birria sauce
Take your dried guajillo chilli peppers, Ancho chilli peppers, Arbol chilli peppers, and pasilla chilli peppers, and using scissors, cut the stalk off, and remove the seeds (if you like it spicy then leave them in). Place them in a jug or pan of hot water and leave them to soak for approximately 20 – 30 minutes.
Next, line a baking tray with parchment paper and place your garlic and onions, and, using your hands make sure that they are all covered with vegetable oil. Now, grill them under high heat until you see that they are charred around the edges, approximately 20 – 30 minutes, remove them from the oven and place them in a food processor or blender.
Drain the rehydrated chili peppers and add them to the blender, add oil, vegetable stock, Mexican dried oregano, cumin seeds, whole peppercorns, whole cloves, allspice, and ground cinnamon.
Blend until you have a smooth sauce. Transfer to a pan and bring to a boil, then reduce the heat, place the lid on and simmer for approx. 45 minutes to an hour.
Making the vegan birria meat filling
Meanwhile, you can be preparing your mushrooms. Take your mushrooms and using your hands shred them so they are thin slithers of mushrooms.
Place them in a bowl and add oil, apple cider vinegar, onion powder, garlic powder, and kosher salt.
Toss the mushrooms, and then cover them and set them aside, leaving them to marinate while your sauce is simmering.
Once the sauce is ready, place a frying pan over medium heat, add oil and when it’s hot, place your shredded mushrooms, be careful not to overload the pan have one layer only. Cook your mushrooms until you see that they have started to crisp up around the edges and are turning brown, for approximately 12 minutes.
Then it’s time to add your sauce, add a ladle or so of sauce to the mushrooms, stir and cook for a further 3 – 5 minutes.
Building your quesabirria tacos
Place another pan over medium-high heat and add oil. Now, take your fresh corn tortilla and dip it into the birria sauce, so that the whole tortilla is covered in sauce.
Now, place the tortilla in the pan, add vegan mozzarella cheese and mushrooms to one-half of the tortilla, cook until the bottom of your tortilla is starting to crisp and turn brown, approximately 1½ minutes.
Then, using a spatula fold over the tortilla, and press down gently to hold it together.
Carefully remove your birria taco, serve immediately with dipping sauce, chopped coriander, chopped onion, and a squeeze of fresh lime juice.
Enjoy your delicious vegan birria tacos!
Find out more about birria tacos and tips for making yours perfectly https://www.splashoftaste.com/vegan-birria-tacos/
Nutrition/ Calories: 441kcal | Carbohydrates: 79g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1477mg | Potassium: 1583mg | Fiber: 19g | Sugar: 14g | Vitamin A: 5894IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 6mg
