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