Vegan Birria Tacos

Vegan Birria Tacos

 

Ingredients:

 

-2 cups Vegan Beef, sliced (I used Verisoy’s “Taiwanese Vegan Soy Slices”)

-2 tablespoons Better Than Bouillon No Beef Base

-1 1/2 cups Onions, thickly sliced

-2 medium Tomatoes, quartered

-4 whole Garlic Cloves

-1 7 oz. can of Chipotles

-2 Ancho Chilies, deseeded

-3 cups Vegetable Broth

-1 Cinnamon Stick

-2 Bay Leaves

-1 tablespoon Ground Oregano

-2 sprigs Thyme Leaves

-4 tablespoons Vegetable Oil

-Corn Tortillas

-Vegan Mozzarella Cheese, shredded

-Red Onion, diced

-Cilantro, diced

-Non-stick Spray

The Following Seasonings to Taste:

-Black Pepper

-Seasoning Salt

-Garlic Powder

 

Directions:

 

1. Rehydrate the ancho chilies in a large bowl by pouring boiled water over the chilies and letting them rest for about 20 minutes

2. In a large pan, heat the vegetable oil and add the vegan beef. Season the beef with the black pepper, seasoning salt, and garlic powder. Fry until the beef is browned and crispy

3. Remove the beef and set aside. Add the sliced onion and tomatoes into the same oil in which you fried the beef. Sauté until fragrant

4. Place the sautéed onions and tomatoes, canned chipotles, ancho chilies, garlic, and water into a blender. Blend until smooth

5. Transfer the birria into a medium pot. Add the vegetable broth, cinnamon stick, bay leaves, thyme, and oregano and stir well. Simmer on low for 20-30 minutes allowing the flavors to develop

6. Add the fried beef into the birria and simmer for an additional 20 minutes

7. To prepare the tacos, heat a skillet on medium high heat and spray it with the non-stick spray. Use a pair of tongs to dip a corn tortilla into the birria and place the tortilla into the skillet. Add the vegan steak from the broth, vegan cheese, onions, and cilantro to one side of the tortilla. Fold the other side of the tortilla over the ingredients and fry the taco until the tortilla is crispy and the cheese is melted

8. Serve the tacos with a side of the birria broth for dipping