Vegan Birria Tacos
Ingredients
The sauce
-
3
pieces
dried guajillo peppers
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic, minced
-
1
teaspoon
dried oregano
-
½
teaspoon
smoked paprika
-
1
teaspoon
ground cumin
-
¼
teaspoon
ground cinnamon
-
1
teaspoon
kosher salt
-
1
15.5-ounce can
crushed tomatoes
-
3
pieces
canned chipotle peppers
-
3
tablespoons
adobo sauce
-
2
tablespoons
apple cider vinegar
-
1¼
cups
low-sodium vegetable broth
The filling
-
12
ounces
king oyster mushrooms, shredded
The tacos
-
8
pieces
corn tortillas
-
1
cup
shredded vegan cheddar or mozzarella cheese
-
1
small
red onion, diced
-
to taste
cilantro
Instructions
- Toast the guajillo peppers in a pot for 1 to 2 minutes until fragrant, then set aside.
- In the same pot, heat oil and sauté the onion until softened, then add garlic and spices, cooking until fragrant.
- Add crushed tomatoes, chipotle peppers, adobo sauce, vinegar, vegetable broth, and the toasted guajillo peppers. Simmer for 10 minutes.
- Remove the guajillo peppers and puree the sauce until smooth, then season to taste.
- In a separate skillet, heat oil and cook the shredded mushrooms until crispy, about 5 to 10 minutes.
- Add the crispy mushrooms to the sauce and simmer for another 5 to 10 minutes until tender.
- Heat a non-stick skillet, dip a tortilla in the sauce, place it in the skillet, and add mushroom filling, cheese, onion, and cilantro. Fold and cook until crispy on both sides.
- Serve the tacos with the remaining birria sauce on the side for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
373
Total fat
16g
Total carbohydrates
53g
Total protein
10g
Sodium
1203mg
Cholesterol
0mg
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