VEGAN BIRRIA TACOS RECIPE – Vegan Birria Tacos served with a slow-cooked consommé Because eating tacos with a rich, robust salsa is simply better than eating them plain. To make the greatest Vegan Birria Tacos, meaty oyster mushrooms are shredded and marinated, then filled into prepared tortillas with melty cheese and fried to perfection. Serve each taco with cilantro, lime, and fresh onions, as well as a side of the most delectable and savory consommé. This Mexican cuisine is simple to prepare and tasty! As an added bonus, the consommé freezes well. To take your Mexican-inspired recipes to the next level, serve with enchiladas or on top of nachos.
VEGAN BIRRIA TACOS RECIPE
— 3 dried California Chiles
— 3 dried chile de arbol, optional
— 1 dried pasilla chile
— 2 dried guajillo chiles
— 6 cloves garlic
— 1 large white onion, quartered
— 3 TBS vegetable oil, divided
— 4 cups prepared vegan chicken or vegetable broth, divided
— 3 whole peppercorns, or ½ tsp ground black pepper
— 3 whole cloves
— 1 tsp dried oregano
— 1 tsp whole cumin
— ¼ tsp ground cinnamon
— ⅛ tsp allspice
— 3 Bay leaves
— 2 TBS apple cider vinegar
— 2 LBS oyster mushrooms
— 1 tsp Kosher salt
— 2 TBS vegetable oil
— 2 tsp garlic powder
— 12 corn tortillas
— 1 cup vegan mozzarella shreds
— Dice onion
— Lime wedges
— Chopped cilantro
Remove the seeds from the dried chiles by cutting them open with scissors. Rehydrate the chiles in a dish of boiling water for about 30 minutes.
Meanwhile, massage 1 tablespoon vegetable oil into onions and garlic on a parchment paper-lined baking pan. Place on the middle rack of the oven. Broil for 25-30 minutes on high, or until the onions and garlic have darkened in color and become charred on the edges.
Drain the chiles and combine them with the roasted onions, garlic, 1 cup broth, the remaining 2 tablespoons of oil, and the seasonings in a blender. Blend until completely smooth. Transfer the sauce to a saucepan with the remaining 3 cups of stock and bay leaves over medium high heat. Bring the water to a boil. Cover, decrease heat to low, and simmer for an hour once it reaches a boil. With tongs, remove the bay leaves, taste, and adjust seasonings as needed.
Start shredding the mushrooms with your hands while the chiles are rehydrating and the onions and garlic are in the oven. You can cook all of this at the same time, so that the peppers are rehydrated and the onions and garlic are gorgeously charred by the time you’re done shredding your mushrooms.
Season the mushrooms with apple cider vinegar, oil, garlic powder, and salt once they’ve been shredded. Massage it thoroughly to ensure that all of the pieces are coated. While the sauce is cooking, cover it and let it marinate.
It’s time to prepare your ‘meat’ after the consommé has been boiling for an hour! Add a little oil to a big skillet over medium high heat while the sauce is still boiling. When the oil is heated and shimmering, add the marinated mushrooms in an even layer and sauté for 13-15 minutes, or until the edges begin to crisp up. Add around 1.5 – 2 cups of the sauce once the mushrooms are crisped around the edges and simmer for another 5 minutes or so, stirring often.
Add a little extra oil to another pan on medium heat. Dip your corn tortilla in the sauce and place it on the pan – do this with as many tortillas as you can fit in the pan comfortably. On one side of the tortilla, spread a spoonful of cheese and a couple tablespoons of mushroom’meat.’ Cook for 1-2 minutes, or until the bottom of the tortilla is lightly browned and crispy. Tacos should be folded in half and lightly pressed with a spatula. Repeat with the remaining oil, sauce, tortillas, and meat.
Serve tacos immediately with onions, cilantro, fresh lime wedges, and more sauce for dipping or sipping!