How to Make Vegan Birria Tacos

theedgyveg.com

Trey Sullivan

subheading: Meat:

2 lbs king oyster mushrooms, shredded (you can also use young jackfruit in water or brine), shredded

2 tbsp vegan butter

2 tbsp olive oil

subheading: Consumé:

olive oil as needed

1 dried arbol chile (optional for heat), seeds removed

3 dried guajillo chiles, seeds removed

2 pastilla chiles, seeds removed

1 Bay Leaf

1 small white or yellow onion

2 tomatoes, quartered

4 garlic cloves

3 black peppercorns

½ Tsp dried thyme

½ Tsp marjoram

½ Tsp dried oregano

¼ tsp ground cinnamon

⅛ tsp allspice

½ Tsp ground cumin

½ Tsp ground ginger

2 tbsp apple cider vinegar

3 cup water

3 tsp (or 3 cubes) no-chicken or no-beef bouillion

2 tsp salt

subheading: Tacos:

corn or flour tortillas

1½ cups vegan white-style cheese (if making quesabirria)

¼ cup cilantro, chopped

lime wedges

¼ white onion, finely diced

Directions at theedgyveg.com

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