Vegan Birria Tacos (Quesabirria)

thevietvegan.com

arodenha

subheading: Chiles:

8 guajillo dried chiles destemmed and deseeded

4 pasilla dried chiles destemmed and deseeded

3 ancho dried chiles destemmed and deseeded

750 mL water

subheading: For the consommé:

¼ cup canola or veg oil

1 large white onion peeled and quartered

5 garlic cloves

2 medium tomatoes destemmed and quartered

2 L 8 cups water

24 dried shiitake mushrooms

6 tbsp apple cider vinegar

1 inch knob ginger peeled and sliced into rough coins

1 tsp coriander seed

1 tsp whole black peppercorns

4 whole cloves

2 dried bay leaves

1 tsp ground cumin

1 tsp rubbed dried thyme

1 tsp rubbed dried oregano

3 vegan beef-style bouillon cubes

2 tbsp mushroom broth powder or can substitute more bouillon cubes

⅛ tsp MSG optional but highly recommended

1 lump ~1 to 2 tbsp rock sugar (can sub brown sugar)

subheading: For the birria soy curls:

1 lb 450 g dried soy curls

Hot water to rehydrate the soy curls

3 cups of the birria consommé

Salt to taste I added about 1 tbsp of mushroom broth powder to the soy curls

subheading: To make the quesabirria tacos:

Oil for the griddle

32 corn tortillas whatever colour you prefer

Consommé to dip the tortillas

2 bags of vegan cheese shreds mozza or cheddar flavour, whichever you prefer. Mozza is more like queso blanco though

subheading: To serve:

1 large white onion medium fine dice

1 bunch of cilantro chopped

2 to 3 limes 1 wedge per 3 to 4 tacos

½ cup of consommé to dip

Directions at thevietvegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer