Easy Vegan Birria Tacos
Ingredients
Sauce/consommé
- 3 tbsp vegetable oil
- 4 garlic cloves
- 1 white onion
- 2 medium chillies
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 2 cups of stock
- 1 tbsp tomato purée
- salt to taste
Mushroom beef
- 3 king oyster mushrooms
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 tbsp oil
Others
- corn tortillas
- vegan cheese
Preparation
Start by frying the garlic, onion, and chillies until they start to turn golden, then add the dried spices and fry for another minute.
Transfer the mixture to a blender along with the rest of the ingredients for the sauce and blend into a smooth sauce.
Transfer the sauce to a pan and simmer for 10-15 minutes, stirring often, to allow it to thicken.
Shred the king oyster mushrooms with a fork or place in a medium-sized mixing bowl and coat with smoked paprika, garlic powder, soy sauce, and oil.
Fry the mushrooms until they start to become slightly charred, then add one-third of the sauce and simmer on low heat to combine.
Dip a corn tortilla in the sauce, fry for a few minutes until it crisps slightly, add a few tablespoons of the mushroom mixture with some cheese, and fold.
Serve with some of the consommé, adding a few tablespoons of water if there is not much left.
