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, heartwarming and extremely delicious!
What ingredients do I need to make these Vegan Tacos de Birria?
Let's start by exploring the magical ingredients that come together to create these flavor-packed Vegan Tacos de Birria. From the sauce that forms the heart of the birria to the perfect meaty substitute, here's what you'll need:
To make the Sauce:
- Produce: Tomatoes, Onion, Garlic, Guajillo peppers, Ancho peppers, Pasilla pepper & Pineapple
- Herbs & Spices: Black peppercorns, Cloves, Cumin, Thyme, Oregano, Salt & Bay leaves
- Liquids: Vegetable broth & Vinegar
For the Consomé (Dipping Broth):
- Olive oil, Vegetable broth & some of the prepared sauce
To make the "Meat":
- Soy curls (or TVP), Water, Onion, Garlic & Lime juice, Olive oil
- Tortillas, Vegan cheese (optional), Chopped onion and cilantro, Lime juice, Green salsa
Top Tips for Tackling Vegan Tacos de Birria
Here are some essential tips to ensure your Vegan Tacos de Birria turn out as delightful as you imagine:
- Don't rush the sauce! Let it simmer for that depth of flavor.
- When roasting the peppers, be attentive – they should only become more flexible and their color will turn slightly darker. Avoid overcooking, as burnt peppers can turn bitter, negatively affecting the overall flavor.
- Adjust the consomé to your taste - it's all about personal preference. Add more or less sauce to the vegetable broth so the flavor intensity matches your liking.
- When frying the "meat," press it to remove moisture and achieve that desirable texture.
- Don’t add all the sauce to the “fried meat”, add it little by little, it should only coat the “meat” without making it too ‘soupy’.
Some variations for the “meat” substitute
One of the beauties of this recipe is its versatility. Feel free to experiment with these creative variations:
- Jackfruit: Swap out soy curls for young green jackfruit. Just make sure to season it well.
- Mushrooms: Try using seasoned, shredded king oyster mushrooms for a delightful earthy flavor. The texture is great and it absorbs all the flavors very easily.
- Textured Vegetable Protein: Using Textured Vegetable Protein (TVP) instead of soy curls won't affect the flavor; the only difference is in the soy's presentation – TVP may not be shredded but is equally delicious.
Frequently Asked Questions about these Vegan Tacos de Birria
Can I make these Vegan Tacos de Birria gluten-free?
Absolutely! Just ensure your soy curls are gluten-free, and opt for corn tortillas (which usually are gluten-free).
What can I substitute for soy curls in these Vegan Tacos de Birria?
Young green jackfruit, king oyster mushrooms or textured vegetable protein work beautifully.
Can I make the sauce less spicy?
Don't worry; the sauce isn't spicy at all since we remove all the seeds from the peppers. I don’t recommend modifying the amount of peppers in the recipe since that could affect the final flavor.
Is the consomé necessary for these Vegan Tacos de Birria?
While it quite enhances the experience, you can enjoy the tacos without it.
How long can I store leftovers?
Keep the "meat" and sauce separately in airtight containers for up to a week.
Can I freeze the sauce for future use?
Absolutely! Freeze it in portions for convenient use later.
Can I make the "meat" ahead of time and freeze it?
Yes, you can prepare the shredded "meat" in advance and freeze it for future use. Just ensure it's stored in an airtight container.
Can I use store-bought tortillas?
Store-bought tortillas are a convenient option if you're short on time. However, I recommend using high-quality tortillas that are soft and flexible when warmed.
Are guajillo, ancho, and pasilla chilies too spicy?
These chilies are known for their rich flavor with mild to moderate heat. Removing the seeds and membranes make them even milder.
What's the difference between consomé and regular broth?
Consomé is typically a flavorful and seasoned broth used for dipping, while regular broth is often used as a base for soups and stews. Consomé is usually more intense in flavor.
So, there you have it – The Ultimate Vegan Tacos de Birria recipe that's brimming with flavor, versatility, and a dash of creativity. It's time to unleash your inner chef, explore these delightful variations, and savor the goodness of vegan mexican cuisine at its finest.
The Ultimate Vegan Tacos de Birria
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
- Vegan cheese optional
- Chopped onion and cilantro
- Lime juice
- Green tomato salsa
- 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.
- 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.
- 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).