Vegetarian Birria Tacos by Colleen Guenther

This is so good!:

What you need:

Sauce

• 5 dried chile de arbol, optional
• 8 dried pasilla chile
• 1 large white onion, quartered
• 2 bulbs of garlic (cut off top) - follow a simple roasted garlic recipe if needed
• 3 TBS vegetable oil, divided
• 4 cups prepared vegan chicken or vegetable broth, divided
• ½ tsp ground black pepper
• 1 tsp whole cumin
• 1 tsp dried oregano
• 3 Bay leaves
• Tiny amounts of Mexican pickle onion juice drizzled on top of the dipping sauce - here is my recipe: http://www.recipeco-op.com/2024/10/mexican-pickled-red-onions-by-colleen.html
• Salt to taste
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Birria 'Meat

• 2 LBS oyster mushrooms
• 2 TBS apple cider vinegar
• 2 TBS EEOV
• 1 tsp Kosher salt
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Tacos

• 6 Tortillas
• 1 cup Mexican shredded Chz
• Chopped cilantro, for serving
• Dice onion, for serving
• Diced Avocados, for serving

Instructions

Sauce:

1. Prepare Chiles: Use scissors to cut open the dried chiles and remove the seeds. Place the chiles in a saucepan filled with water over low heat and let them rehydrate for about 30 minutes.

2. Roast Onions & Garlic: While the chiles rehydrate, line a baking tray with parchment paper. Place the onions and garlic on the tray, then massage them with 1 tablespoon of vegetable oil. Broil them on the middle rack of the oven on high for 25-30 minutes, or until charred and darkened.

3. Blend the Sauce: After the chiles are rehydrated, drain them and transfer them to a blender. Add the roasted onions, garlic, 1 cup of broth, remaining 2 tablespoons of oil, and seasonings. Blend until smooth.

4. Cook the Sauce: Pour your Sauce into a fine strainer and strain out the larger(ish) pieces into the saucepan over medium-high heat. Add the remaining 3 cups of broth and the bay leaves. Bring to a boil, then cover and reduce the heat to low. Let the sauce simmer for 1 hour. Afterward, remove the bay leaves, taste, and adjust the seasoning if needed.

5. Finish: When serving the sauce, drizzle a small amount of Mexican pickled onion juice on top for an extra burst of flavor (use sparingly, as a little goes a long way). It's the acidity that makes the sauce pop.

Birria "Meat":

1. Dice the Mushrooms: While the chiles rehydrate and the onions and garlic roast, finely dice your mushrooms.

2. Marinate: Once diced, season the mushrooms with apple cider vinegar, oil, and salt. Massage the mixture well to coat the mushrooms evenly. Cover and let the mushrooms marinate while the sauce simmers.

3. Cook the Mushrooms: After the consommé has simmered for an hour, heat a bit of oil in a large skillet over medium-high heat. Once hot, add the marinated mushrooms in an even layer. Cook for 13-15 minutes, allowing the edges to crisp up.

Tacos:

1. Prepare the Tortillas: In another pan, heat a little oil over medium heat. Dip each corn tortilla into the sauce, then place it onto the pan. Repeat.

2. Assemble the Tacos: Add a spoonful of cheese and 2 tablespoons of the mushroom "meat" onto one side of each tortilla. Cook for 1-2 minutes, until the bottom of the tortilla is lightly browned and crispy. Fold the tortillas in half, gently pressing with a spatula.

3. Serve: Repeat the process with the remaining oil, sauce, tortillas, and mushroom meat. Serve the tacos hot with onions, cilantro, fresh lime wedges, avocado and extra sauce for dipping or sipping.