Every bite of this vegan birria is a total dream. The hot corn tortilla, stuffed with mushrooms cooked in a chilli and spice broth, topped with cilantro, onion and lemon.
15 minutesmins
20 minutesmins
0 minutesmins
35 minutesmins
6people
Calories: 256kcal
Ingredients
2poundsoyster mushrooms
2guajillo chilies
2ancho chili peppers
2dried red chili
1/2large white onion
6garlic clovesunpeeled
3-4medium-large tomatoes
1tablespoonoil
1cinnamon stick
1/2teaspoonground cumin
1teaspoonoregano
1/8teaspoonground cloves
1bay leaf
1pinchall-spice
1teaspoonSalt
For the tacos
12corn tortillas
1cuponionminced in small squares
1/2cupcilantro chopped
limes
Instructions
In a cup of boiling water soak the chilies until they are soft and pliable.
In a hot comal or skillet, roast the onion, garlic with skin and tomato until well burned on both sides.
Remove the chiles from the hot water, open them and remove the seeds and stem.
Put the onion, tomato, peeled garlic cloves, chilies and the water in which you soaked the chiles in the blender glass. Add the salt and blend until everything is perfectly integrated.
In a large pot add a tablespoon of oil; when it is hot, empty the mixture of chilies and aromatics. Let it cook for 5 minutes or until the color turns dark red. Add 4 cups of water and the spices.
When it comes to a gentle boil, add the oyster mushrooms, taste for salt, adjust if necessary. Leave 15-20 until the mushrooms are soft and the flavors of the broth are concentrated.
Remove the mushrooms from the broth and place them on a platter.
If you are going to reheat them, put them in a skillet with a teaspoon of oil.
Heat corn tortillas with a little oil or chili broth, fill with the cooked mushrooms, finish each taco with chopped onion, chopped cilantro, and lime juice.
Serve with a small bowl with broth on the side. Finish the broth with onion, cilantro, and lime juice.
Video
Notes
Check your spices that are fresh, the fresher the more flavor the dish will have.