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Warming vegan birria tacos for cold nights in

Try this vegan twist on a Mexican classic with meaty mushrooms and a rich umami sauce.

Írta: Renaud Goigoux | 2022. november 16. | Olvasási idő: 4 perc

Warming vegan birria tacos for cold nights in

Birria is a Mexican dish, traditionally made using goat meat. Unsurprisingly, this tender spicy stew only gets better when served in a taco. And because everyone should get a chance to try this delight, we’ve made you a vegan version. This recipe replaces the meat with different kinds of mushrooms to bring texture to the dish and by leaving it to stew for enough time, it develops a delicious umami flavour that will have everyone reaching for another bite. 

Recipe serves: 6 people. 

Preparation time: 20 mins 

Cooking time: 40 mins  

 

Ingredients:  

500 g shiitakemushrooms 

500g chestnut mushroom 

500 g oyster mushroom 

200 g achiote paste   

½ tsp cumin seeds 

1 tsp smoked paprika powder (you can use the mild or spicy one) 

4 Romatomatoes 

1 white onion  

2 cloves ofgarlic 

1 pinch ofsalt 

1 cinnamon stick 

12 small corn tortillas 

For garnishing: 

1 white or redonion (finely diced) 

¼ bunch of coriander (finely chopped)  Preparations:  

  1. 1.

    Shred the mushrooms with a fork and fry them on a high heat until they start to get some nice colour.   

  2. 2.

    Cut your onion and tomato into quarters and add to a blender with the paprika powder, cumin, garlic, achiote paste and salt.  

  3. 3.

    Blend untilpureed (add some water to help the blender in necessary).  

  4. 4.

    Add this puree to the pan with your mushrooms and cook for five minutes. 

  5. 5.

    Add water to make a stew then also add the cinnamon stick and stew for 30 minutes.  

  6. 6.

    Season to taste. 

  7. 7.

    Strain the mushrooms and keep the sauce aside for dipping.  

  8. 8.

    Line up the tacos and fill them with some of the mushroom stew, then fold them in half.  

  9. 9.

    Pan fry the tacos in a little oil until crispy before sprinkling them with the onions and the coriander.  

  10. 10.

    Serve with the sauce you set aside, and dip away.  

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