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INGREDIENTS

🌶️ Birria Stew (Filling) Ingredients
Main base (choose one or combine):

  • 2 cans of young green jackfruit in brine (not syrup), drained and shredded

  • or 16 oz oyster or portobello mushrooms, sliced thinly

Chili base:

  • 2 dried guajillo chilies (seeded)

  • 2 dried ancho chilies (seeded)

  • 1 chipotle in adobo (from a can)

  • 1 medium tomato, roasted or canned

  • 3 cloves garlic

  • ½ medium onion

  • 1 tsp cumin

  • 1 tsp dried oregano

  • ½ tsp ground cinnamon

  • 2 tbsp apple cider vinegar

  • Salt and pepper to taste

For cooking:

  • 1–2 cups vegetable broth

  • 2 tbsp oil for sautéing

🫓 Tacos Assembly

  • 8–10 corn tortillas

  • Chopped onions and fresh cilantro

  • Lime wedges

  • Vegan cheese (optional, e.g., shredded vegan mozzarella)

  • Extra broth (for dipping, like consommé)

COOKING INSTRUCTIONS

Prepare the Chiles:

  • Toast guajillo and ancho chilies in a dry skillet until fragrant (30 sec each side). Then soak in hot water for 10–15 min until soft.

Make the Birria Marinade:

  • In a blender, combine softened chilies, chipotle, tomato, garlic, onion, cumin, oregano, cinnamon, vinegar, salt, and ½ cup broth. Blend until smooth.

Prepare the “Meat”:

  • If using jackfruit, rinse well, remove seeds/core, and shred with hands or forks.
  • If using mushrooms, thinly slice or shred (oyster mushrooms work well shredded).

Simmer the Birria:

  • In a large pan, sauté jackfruit or mushrooms in oil for 5–6 min.
  • Add the blended chili marinade and 1 cup broth. Simmer on low for 20–30 minutes until tender and flavorful. Add more broth as needed for a juicy filling.

Crisp the Tacos:

  • Dip tortillas briefly into the stew broth (for color and flavor), then place in a hot skillet.
  • Add a spoonful of birria filling, optional vegan cheese, and fold.
  • Cook until both sides are crispy and slightly charred, ~2–3 minutes per side.

Serve:

  • Top with chopped onions, cilantro, and serve with lime wedges and a side of warm birria broth for dipping.
🌱 Tips & Variations:
  • Mushroom fans: Use king oyster mushrooms for a meatier bite.

  • Heat level: Add more chipotles or a dash of hot sauce to kick up the spice.

  • Freezable: The birria filling freezes well—make a batch ahead for quick tacos later.

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