Vegan Birria Tacos
Each mouthwatering bite of this vegan birria is a magical experience. Picture a warm corn tortilla generously filled with oyster mushrooms swimming in a rich, flavorful chili and spice-infused broth, then garnished with fresh cilantro, onions, and zesty lemon. It's a perfect bite of savory and zesty flavors that will leave you craving for more.
6 people
Calories: 256kcal
Ingredients
- 2 pounds oyster mushrooms
- 2 guajillo chilies
- 2 ancho chili peppers
- 2 dried red chili
- 1/2 large white onion
- 6 garlic cloves unpeeled
- 3-4 medium-large tomatoes
- 1 tablespoon oil
- 1 cinnamon stick
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1 pinch all-spice
- 1 teaspoon Salt
For the tacos
- 12 corn tortillas
- 1 cup onion minced in small squares
- 1/2 cup cilantro 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.
Notes
Check your spices that are fresh, the fresher the more flavor the dish will have.
Nutrition
Serving: 2pieces | Calories: 256kcal | Carbohydrates: 48g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 456mg | Potassium: 1183mg | Fiber: 12g | Sugar: 10g | Vitamin A: 3833IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 4mg