Description
A flavorful twist on traditional Mexican birria tacos using plant-based ingredients.
Ingredients
Scale
- 10–12 corn tortillas
- 1 pack vegan cheese (Daiya or Violife recommended)
- 2 medium carrots (optional)
- 10 cups water
- 3 Tbsp Beefless Better Than Bouillon (or any plant-based bouillon)
- 4–5 garlic cloves (minced)
- 1/2 tsp cumin
- 1 pasilla chili pepper (dried)
- 6 guajillo chili peppers (dried)
- 1/2 white onion (chopped)
- Salt and pepper to taste
- 1 tbsp apple cider vinegar or white vinegar
- 3 bay leaves
- Shredded King Oyster Mushroom or your favorite meat substitute
- Jamaica (dried hibiscus flowers)
- Shredded tofu carnita (optional)
Instructions
- Soak dried chili peppers in boiling water for about 15 minutes.
- Blend soaked chilies with 2-3 cups of water, bouillon, garlic, and onion until smooth.
- Pour chili sauce into a large pot, add cumin, bay leaves, salt, pepper, vinegar, and optional carrots, and simmer for 10-15 minutes.
- Add shredded King Oyster mushrooms or tofu to the simmering broth for an additional 2 minutes.
- Heat a griddle over medium/high heat and grease with avocado oil.
- Dip a corn tortilla into the birria broth, place it on the griddle, fill with the filling, and fold.
- Cook the tacos for about 3-4 minutes on each side until golden brown and crispy.
- Serve with fresh cilantro and a side of beans for dipping in the birria sauce.
Notes
Opt for organic ingredients for enhanced flavor. Use jackfruit for texture or mushrooms for earthiness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 3g
- Sodium: 990mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan tacos, birria tacos, plant-based recipes, Mexican cuisine, comfort food
