Vegan Birria Tacos

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Make these smoky and cheesy Vegan Birria Tacos with jackfruit, oyster mushrooms and a rich chilli adobo. Served with crispy tortillas and vegan birria consommé for dipping.

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner, Main Course

Cuisine: Mexican

Diet: Vegan, Vegetarian

Keyword: apple cider vinegar, bay leaves, cinnamon stick, coriander, corn tortillas, cumin, garlic, jackfruit, Mexican oregano, oyster mushrooms, vegan cheese, vegetable stock, white onion, whole cloves

Servings: tacos

Calories: 167.84kcal

Equipment

large saucepan
Blender or food processor
heavy bottomed saucepan
non-stick frying pan
Slotted spoon
Sharp knife
chopping board

Ingredients

For the birria adobo

25 g dried guajillo chillies
50 g dried ancho chillies
5 g dried chillies de árbol
120 ml chilli soaking water reserved after simmering
5 cloves garlic peeled
1 small white onion roughly sliced
1 medium Roma tomato roughly sliced
2 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 pinch ground black pepper

For the vegan birria braising liquid

45 ml vegetable oil
225 g young green jackfruit drained
250 g oyster mushrooms
240 ml vegetable stock
2 whole cloves
1 cinnamon stick
1 bay leaf
15 ml apple cider vinegar
1 teaspoon salt

For the vegan birria tacos

8 small corn tortillas
½ white onion finely diced
1 bunch fresh coriander finely chopped
150 g vegan cheese grated
Lime wedges to serve, optional

Instructions

Remove and discard the stems from the guajillo, ancho and árbol chillies. Slice them open lengthways and remove the seeds. Roughly chop the chillies into pieces approximately 1 to 1.5 cm long.
Place the chillies into a large saucepan of boiling water and simmer for 10 minutes, or until softened.
Drain the chillies, making sure to reserve the chilli soaking water.
Place the softened chillies into a blender along with the reserved chilli water, garlic, onion, tomato, Mexican oregano, cumin and black pepper.
Blend until completely smooth. If your blender is struggling, add a small splash more water as needed.
Heat the vegetable oil in a heavy-bottomed saucepan over a high heat.
Shred the jackfruit and oyster mushrooms using your fingers or two forks. Add them to the hot pan and cook until they begin to develop crispy, golden edges.
Reduce the heat to medium-low and add the chilli paste to the pan with the jackfruit and mushrooms.
Cook for around 2 minutes, stirring regularly, allowing the adobo to fry gently in the oil and deepen in flavour.
Add the vegetable stock, cloves, cinnamon stick, bay leaf, apple cider vinegar and salt.
Bring the mixture to a boil, then reduce the heat until it is barely simmering. Cover with a lid and cook gently for 1 hour.
Once the birria has finished cooking, carefully skim as much of the red oil from the surface of the braising liquid as possible and transfer it to a separate bowl.
Reserve approximately 240 ml of the braising liquid to serve as your birria consommé for dipping.
Heat around 5 ml of the reserved birria oil in a non-stick frying pan over a medium-low heat.
Add a corn tortilla and gently move it around the pan so that it becomes coated in the red oil. Once softened, transfer it to a plate.
Spread vegan cheese over one half of the tortilla, then add the shredded jackfruit and mushroom filling. Finish with diced white onion and chopped coriander.
Fold the tortilla in half.
Working in batches of around three tacos, pan-fry the tacos over a medium-high heat for approximately 2 minutes on each side, or until crisp, golden-red and the cheese has melted.
Serve immediately with the reserved birria consommé and lime wedges.

Nutrition