Print Options:

Vegan Birria Tacos

These vegan birria tacos are a show-stopper! They're juicy and tender braised vegan meat with a crispy shell. They're definitely addictive.

Courses ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 120 mins Total Time: 2 hrs 30 mins
Servings 6
Ingredients
  • 3 dried ancho chiles
  • 4 dried guajillo chiles
  • 1 dried chiles de árbol (optional- very spicy)
  • 1 tbsp avocado oil (or olive oil)
  • 1/2 tsp asafoetida
  • 4 large roma tomatoes chopped roughly
  • 6 cup veg stock, divided
  • 0.25 cup apple cider vinegar
  • 2 tsp ground cumin powder
  • 1/2 tsp Turmeric powder
  • 2 tsp  dried oregano
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1.5 tsp paprika smoked or sweet paprika
  • 1 tsp Chipotle powder
  • 2 tsp sauce from a can of Chipotle in adobo sauce- optional
  • 1.5 tsp brown sugar
  • 500 g vegan beef - I used King’s Vegetarian food brand
  • 2 vegan sausages - I used Beyond Meat sausage cut in octagon shape
  • 4 bay leaves
  • Salt to taste
  • Desired amount of warm corn tortillas
    • TOPPINGS
  • chopped fresh cilantro, diced avocado, chopped pineapple, roasted corn, lime wedges and/or sliced jalapeños and shredded Mexican chihuahua cheese
Instructions
  1. Prepping peppers: For all the dried chillies, slice the top off and remove the stems and seeds. On medium heat, in a pan add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are lightly toasted.
  2. In a skillet on medium heat, add the oil and asafoetida and heat until spice is fragrant. Add the tomatoes and sauté for 4-5 minutes, stirring occasionally, until softened. Then transfer the roasted dried peppers and sautéed tomatoes to the blender.
  3. Add 3 cups of the vegetable stock, apple cider vinegar, cumin, turmeric, oregano, ginger, cinnamon, clove, paprika, chipotle and adobo sauce to the blender. Cover and blend until the mixture is completely smooth.
  4. On medium heat, add the vegan beef and vegan sausage to a skillet and roast for 3-5 mins until golden on the outside and remains tender inside.
  5. In a large pot, add the marinade, vegan beef, vegan sausage, bay leaves, brown sugar and remainder 4 cups of broth.  Cook on low medium for 1-1.5 hours until the vegan meat is juicy and tender inside.
  6. To assemble taco: Heat a skillet on medium heat and add 1 tsp olive oil. Dip corn tortilla in birria sauce. Pan fry one side for 30 seconds, flip it sprinkle shredded cheese on half of the taco. Using tongs add 4-5 pieces of the vegan beef/sausage on top of the cheese. Then top with remainder of toppings. Flip the other side of the taco over to make a half moon shape taco. Serve with a small bowl of adobo marinade.
Nutrition Facts

Servings 6

Amount Per Serving
Calories 353.67kcal
% Daily Value *
Total Fat 16.23g25%
Saturated Fat 2.74g14%
Cholesterol 7.2mg3%
Sodium 971.58mg41%
Potassium 847.46mg25%
Total Carbohydrate 25.68g9%
Dietary Fiber 7.75g31%
Sugars 7.33g
Protein 28.1g57%
Vitamin A 158.81 IU
Vitamin C 9.92 mg
Calcium 72.24 mg
Iron 5.21 mg
Vitamin E 2.62 IU
Vitamin K 22.52 mcg
Thiamin 1.2 mg
Riboflavin 0.66 mg
Niacin 8.42 mg
Vitamin B6 0.8 mg
Folate 99.09 mcg
Vitamin B12 1.25 mcg
Phosphorus 421.96 mg
Magnesium 53.43 mg
Zinc 2.38 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tacos, birria
Read it online: https://makeitbrunch.com/recipe/vegan-birria-tacos/