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.
