Vegan Birria Tacos
Commonly for vegan birria tacos people are using a jackfruit which would work really well. I’m going to be using veri soy. I’ve used it in the past, It is a vegan shredded protein and it mimics pork beautifully. If you like this recipe, be sure to check out this one too, and this one!
Prep
To get started, in a pot I add two cups of the veri soy, three cups of cold water, one tablespoon white distilled vinegar, one teaspoon marmite, one teaspoon soy sauce, one tablespoon olive oil, and two tablespoons mushroom seasoning or mushroom extract. Then give that a good stir and turn it on a medium heat. Now I need to prepare some chilis. I have 10 ancho chilis and 3 guajilo chilis. I remove the stems, and remove as many seeds as I can. Then I drop them right into the mixture with the meat. Let that simmer for about twenty minutes.
Cook Meat
Then I finely mince about half of a yellow onion and mince half a large head of garlic. At this point I pull the chillies out, toss them into the blender, along with about a cup of sauce and blend them down. Now this is our chili paste, I mix a tablespoon or so of this with the meat. I add a little oil to the dutch oven, and then we are going to brown the meat. Let the meat cook, pull it out, then set it aside. In the same dutch oven I add a tablespoon of olive oil, then we are going to cook our onions and garlic together until they are really soft.
Simmer
Then I add a can of fire roasted diced tomatoes, the remaining liquid from where you dehydrated the meat, most of the chili paste, and four cups of water. Bring that to a simmer and then cover it. Before I cover it I’m actually going to make a flavor packet. In the packet I add about five bay leaves, about five cloves, a teaspoon black peppercorn, and a cinnamon stick. I wrap it up and throw it over the lid. Then I add into the pot one tablespoon of cumin, one tablespoon of oregano, and a teaspoon of salt. I let that simmer for thirty to forty five minutes.
Taste Test
While that simmers I dip my corn tortillas into the consume then throw them into a lightly oiled skillet on a medium heat. I load them with vegan mozzarella cheese, meat, a little consume sauce, then fold the taco and cook until crispy. Plate the tacos with a little bowl of the consume for dipping! These came out so cheesy and meaty! Delicious! You have to give it a try. Watch the full video here!
The Cheesiest Juiciest Birria Tacos But Vegan
Ingredients
- 2 cups veri soy
- 1 tbsp white distilled vinegar
- 1 tsp marmite
- 1 tsp soy sauce
- 1 tbsp olive oil
- 2 tbsp mushroom seasoning
- 10 ancho chili
- 3 guajilo chili
- 1/2 yellow onion
- 1/2 large head garlic
- 1 tbsp olive oil
- 1 can fire roasted diced tomatoes
- 5 bay leaves
- 5 cloves
- 1 tsp black peppercorn
- 1 cinnamon stick
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
Instructions
- Add veri soy, water, distilled white vinegar, marmite, soy sauce, olive oil and mushroom seasoning to a pot. Stir and turn on a medium heat.
- Remove stems and seeds from chilis, add them to mixture with meat. Let simmer 20 minutes.
- Mince yellow onion and garlic. Take chilis out and add them to blender along with cup of sauce, and blend. Mix a tablespoon of this paste with the meat.
- Let the meat cook. Pull it out then set it aside. In the same dutch oven add olive oil then cook onions and garlic together until soft.
- Add can of diced tomatoes, remaining liquid from dehydrated meat, chili paste, and water. Bring it to a simmer. In packet add bay leaves, cloves, black peppercorn and cinnamon stick. Wrap this up and let it sit in pot, cover.
- In the pot add cumin, oregano, and salt. Let simmer for 30-45 minutes. Dip tortillas into consume then onto lightly oiled skillet. Add vegan mozzarella, meat, more consume, cook until crispy. Serve with consume on the side! Enjoy!