Vegan Birria Tacos

Prep Time: 1 hour 15 minutes (including draining time)
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 35 minutes

Ingredients

Chilies:

• 2 ancho chilies

• 1 pasilla chili

• 3 de arbol chilies

• 1 chipotle chili

• 3 guajillo chilies

Broth & Vegetables:

• 4 cups + 3 cups vegetable broth, divided

• 1 onion, chopped

• 2 tomatoes, chopped

• 5 cloves garlic, minced

• 5 whole peppercorns

• 1 tsp oregano

• 1 tbsp thyme

• 3 bay leaves

• 1 cinnamon stick

• 1 carrot, chopped

For the Blender:

• 1 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tsp ground cumin

• Salt, to taste

Meat Substitute:

• 700g king oyster mushrooms, shredded

• 1 can young jackfruit, drained and shredded

• Salt and pepper, to taste

For Assembly:

• Tortillas (corn preferred)

• Optional: Field Roast vegan cheese, chopped onions, fresh cilantro

Instructions

1. Prepare Mushrooms & Jackfruit:

   • Place shredded oyster mushrooms and jackfruit in a bowl. Season with salt and pepper, and let sit for 1 hour to release excess moisture.

   • After an hour, drain any liquid from the mixture.

2. Prepare the Chilies:

   • Remove the seeds and tops from the ancho, pasilla, de arbol, chipotle, and guajillo chilies.

   • Add the chilies to a pot with 4 cups of vegetable broth and bring to a boil. Let them soften in the broth as it heats.

3. Sauté Aromatics:

   • In a separate pan, heat a bit of oil over medium heat. Sauté the onion, tomatoes, garlic, peppercorns, oregano, thyme, bay leaves, and cinnamon stick for about 10-15 minutes until fragrant and softened.

   • Add the sautéed vegetables to the pot with the chilies and broth. Add chopped carrot and simmer everything together for 1 hour to deepen the flavors.

4. Blend the Sauce:

   • After simmering, carefully transfer the chili and vegetable mixture to a blender.

   • Add olive oil, apple cider vinegar, ground cumin, and salt to taste.

   • Blend until smooth, then strain the sauce to remove any solids for a smoother consistency.

   • Add 3 more cups of vegetable broth to the strained sauce to achieve a thinner, flavorful birria broth.

5. Cook the Mushroom & Jackfruit Filling:

   • Heat oil in a pan over medium heat. Add the drained mushroom and jackfruit mixture.

   • Sauté for about 10 minutes, allowing them to get some color. Add a ladle or two of the birria broth, and cook for another 2 minutes to let the flavors meld.

6. Prepare Tortillas:

   • Dip each tortilla into the birria broth, then cook in an oiled pan until warm and slightly crisp on the edges.

7. Assemble Tacos:

   • To each tortilla, add a layer of vegan cheese if desired, followed by the mushroom and jackfruit birria filling.

   • Top with fresh cilantro and chopped onions, if desired.

8. Serve with Broth:

   • Serve the tacos with a small bowl of the birria broth on the side for dipping, adding extra flavor and richness to each bite.