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–+ servings

The Ultimate Vegan Tacos de Birria

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Discover The Ultimate Vegan Tacos de Birria. Indulge in the rich, authentic flavors of tender "meat," smoky and aromatic chilies, and a delicious tangy consomé! Experience a taste explosion that's both hearty and extremely delicious!
Author Annie
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Yield 8 people
Category Savory food
Cuisine Mexican

INGREDIENTS
 

For the Sauce

  • 5 tomatoes, (470 g)
  • 1 medium onion, (226 g)
  • 6 cloves of garlic, (25 g)
  • 4 guajillo peppers
  • 1 ½ ancho peppers
  • ½ pasilla pepper
  • A large piece of pineapple, (80 g)
  • 2 tablespoon vinegar
  • 4 black peppercorns
  • 2 cloves
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 bay leaves
  • 3 cups vegetable broth

For the Consomé (Dipping Broth)

  • 2 tablespoon olive oil
  • 2-3 cups vegetable broth
  • ½-1 cup of the previously prepared sauce

For the "Meat"

  • 200 g soy curls
  • 1.5 liters of water
  • A chunk of onion, 2 garlic cloves, and a splash of lime juice
  • 1 tablespoon olive oil

Toppings

  • Tortillas
  • Vegan cheese, optional
  • Chopped onion and cilantro
  • Lime juice
  • Green tomato salsa

INSTRUCTIONS
 

Sauce Preparation

  • Boil the tomatoes, onion, and garlic in a little water. Cover with a lid.
  • Remove the stems and seeds from the guajillo, ancho, and pasilla chilies. Toast them in a dry pan over low heat for a couple of minutes, making sure not to let them burn, as this can make them bitter. Transfer to a bowl and cover with hot water for 5 minutes to soften. Remove from the water.
  • Blend the tomatoes, onion, garlic, toasted chilies, pineapple, vinegar, peppercorns, cloves, cumin, thyme, oregano, and salt.
  • Strain the mixture into a large pot and add 3 cups of vegetable broth.
  • Cook the sauce over medium-low heat for 25 minutes, stirring occasionally. It should end up being slightly thicker.

Consomé Preparation (dipping broth)

  • In a pot, heat the olive oil and add ½ cup of the prepared sauce (taste it, and you can decide to add more sauce or leave it as is, according to your preference).
  • Add 2-3 cups of vegetable broth (again, the intensity of the flavor and consistency is to your liking).
  • Boil for 10 minutes, taste, and adjust the salt as needed.
  • If you want a stronger flavor, add more sauce.

Shredded "Meat"

  • Boil the water with a piece of onion, garlic, and a splash of lemon juice.
  • Turn off the heat, add the soy curls, and allow them to hydrate.
  • Squeeze the soy curls well and shred them with your hands.
  • Fry the soy curls in olive oil, pressing it to remove excess moisture and make it slightly golden (I like to use a potato masher to press the soy easily).
  • Add some of the previously prepared sauce (the amount should be enough to coat all the shredded soy curls) and cook until the soy absorbs the sauce. Set aside.

Assembling Tacos

  • Dip the tortillas lightly in the sauce and heat them in a greased pan.
  • Fill the tortillas with vegan cheese (optional) and the prepared "meat."
  • Fold the tortillas and lightly brown on both sides.
  • Serve the tacos with chopped onion and cilantro, green tomato salsa, and lemon juice.
  • Serve with the consomé in a cup for dipping the tacos (also recommend squeezing some lime in the consomé).

NOTES

*You can also use jackfruit or seasoned shredded king oyster mushrooms as alternatives to soy curls.
Keywords meatless tacos, plant-based tacos, tacos de birria recipe, vegan birria, vegan tacos
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