Vegan Birria Tacos Recipe | Vegan Tacos | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Step 1

1. Preheat flat top griddle or skillet to medium-high heat. Slice onion and remove stems seeds from dried chiles. Place chiles and onion onto a griddle or skillet and brown well on all sides.

Step 2

2. Place a stock pot over medium heat. Add vegetable broth and garlic to the stock pot then add the chiles and onion from the griddle or skillet to the pot. Cook until the chiles are soft and look plump.

Step 3

3. Transfer everything from the stock pot to your blender and blend until smooth. Transfer everything from the blender back to the stock pot over medium heat. Add enchilada sauce, cumin powder, chili powder, mexican oregano, black pepper, sea salt, and apple cider vinegar. Mix well and continue to cook for 5 minutes. Place heat on low and simmer until ready to use.

Step 4

4. Preheat flat top griddle or skillet over medium heat. Place frozen Beyond Meat Steak seared tips on a lightly oiled griddle/skillet. Cook for about 5 minutes stirring occasionally.

Step 5

5. Add 1 cup of your birria sauce over the top of the cooking Beyond Steak Seared Tips. Mix well and allow to cook while you prepare tortillas. (Optional) You can lightly oil the griddle skillet and pre-cook tortillas 1 minute per side, this will prevent tortillas from being soft.

Step 6

6. Dip your corn tortillas into the birria sauce and place on griddle/skillet. Transfer cooking Beyond Steak Seared Tips to cooking tortillas ¼ cup or so each. Add 1 tbs of birria sauce, fresh cilantro, and chopped onions to each open faced taco. Fold taco in half and cook each side for 1 minute. Remove from griddle/skillet. Add birria sauce to a small bowl for dipping and enjoy!