birria taco

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Savory heaven straight from the food truck, Birria Tacos are the most epically amazing taco you&#039;ll ever sink your teeth into. Rich, savory, spicy flavor is balanced with melted Oaxaca cheese. Fried until crisp, these are simply heavenly.

Birria Tacos Recipe

chuck

beef short ribs (but into 2 inch cubes)

guajillo peppers

ancho chili peppers

chipotle peppers

apple cider vinegar

tomato paste

garlic

tsp Mexican oregano

smoked paprika

cumin

cayenne pepper

olive oil

onion

cinnamon

cloves

onces beef stock

4" corn tortillas

Oaxaca cheese (grated)

Queso Fresco (crumbled)

Cilantro (chopped)

Season the chuck roast and short ribs with salt and pepper. Set aside.

Bring a pot of water to a boil and remove from the heat.

Soak the guajillo and ancho chilis for 10 minutes.

Remove the peppers from the water. Cut off the stem and remove the seeds.

Put the peppers into the pitcher of a blender. Add one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin and cayenne.

Blend the marinade until smooth.

Place the meat in a large container and cover with the marinade. Toss to coat. Cover and marinade for 4 hours or overnight.

Preheat oven to 300˚F.

Heat the olive oil to a large dutch oven over medium heat.

Add the onions and cook until softened.

Transfer the meat and all of the marinade to the pot.

Stir in the cinnamon sticks, cloves and beef stock.

Cover and transfer to the oven. Braise the meat for 3 hours.

Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.

With a slotted spoon, remove the stew meat to a platter and shred with two forks.

Return the meat to the pot and stir to combine.

To make the stew:

Add one tablespoon of the reserved fat to a large skillet and heat over medium high heat.

Dip the tortillas in the stew and add the tortillas to the heated skillet. (You may have to work one at a time depending on how big your skillet is.)

Immediately top the tortilla with the shredded Oaxaca cheese. When the cheese has melted, add some of the shredded beef and fold one side of the tortilla over the other. Fry until crisp.

Using a spatula, transfer the taco to a platter and keep warm.

Repeat with the remaining tortillas. (You will have leftover Birria meat. Save for another dinner.)

Top the finished Birria Tacos with chopped onion, queso Fresco, or cilantro, if desired.

Serve with some of the stew broth for dipping!

To make the tacos:

https://www.youtube.com/watch?v=gwXqVeNIS9o

Inspired by my favorite taco truck, these easy to make Birria Tacos are loaded with tender, melt in your mouth beef, cheese and crisped up on a griddle. Elevate taco Tuesday!
----------------------------------------FULL RECIPE BELOW------------------------------------------
Ingredients

▢ 1 pound boneless chuck roast, cut into 2 inch cubes
▢ 1 pound boneless beef short ribs, but into 2 inch cubes
For the Marinade:

▢ 4 drieg guajillo peppers
▢ 2 dried ancho chili peppers
▢ 1 can chipotle peppers in adobo
▢ 3 tablespoons apple cider vinegar
▢ 3 tablespoons tomato paste
▢ 5 cloves garlic
▢ 1 tsp Mexican oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon cumin
▢ 1/2 teaspoon cayenne pepper
For the Stew:

▢ 1 tablespoon olive oil
▢ 1 cup chopped onion
▢ 2 cinnamon sticks
▢ 1/2 teaspoon whole cloves
▢ 32 onces beef stock
For the Tacos:

▢ 12 4" corn tortillas
▢ 1 1/2 cup Oaxaca cheese, grated
▢ 1/2 cup chopped onion, optional
▢ 1/2 cup Queso Fresco, crumbled
▢ Fresh Cilantro, chopped

INSTRUCTIONS
TO MAKE THE STEW:

Season the chuck roast and short ribs with salt and pepper. Set aside.
Bring a pot of water to a boil and remove from the heat.
Soak the guajillo and ancho chilis for 10 minutes.
Remove the peppers from the water. Cut off the stem and remove the seeds.
Put the peppers into the pitcher of a blender. Add one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin and cayenne.
Blend the marinade until smooth.
Place the meat in a large container and cover with the marinade. Toss to coat. Cover and marinade for 4 hours or overnight.
Preheat oven to 300˚F.
Heat the olive oil to a large dutch oven over medium heat.
Add the onions and cook until softened.
Transfer the meat and all of the marinade to the pot.
Stir in the cinnamon sticks, cloves and beef stock.
Cover and transfer to the oven. Braise the meat for 3 hours.
Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.
With a slotted spoon, remove the stew meat to a platter and shred with two forks.
Return the meat to the pot and stir to combine.

TO MAKE THE TACOS:

Add one tablespoon of the reserved fat to a large skillet and heat over medium high heat.
Dip the tortillas in the stew and add the tortillas to the heated skillet. (You may have to work one at a time depending on how big your skillet is.)
Immediately top the tortilla with the shredded Oaxaca cheese. When the cheese has melted, add some of the shredded beef and fold one side of the tortilla over the other. Fry until crisp.
Using a spatula, transfer the taco to a platter and keep warm.
Repeat with the remaining tortillas. (You will have leftover Birria meat. Save for another dinner.)
Top the finished Birria Tacos with chopped onion, queso Fresco, or cilantro, if desired.
Serve with some of the stew broth for dipping!

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