Vegan Birria Tacos
A mixture of shredded oyster mushrooms and jackfruit is simmered in a sauce of dried chiles, spices, and roasted tomatoes, then served in warm corn tortillas.
Ingredients
- 1 can (20 oz.) Young green jackfruit in brine, drained
- ½ White onion, (peeled)
- 1 Bay leaf
- 2 Chile ancho, (dried, deseeded, destemmed)
- 5 Guajillo chiles, (dried, deseeded, destemmed)
- 1 Pasilla chile, (deseeded, destemmed)
- 2-3 Morita, (chiles dried (depending on how spicy))
- 4 Roma tomatoes, (medium)
- 5 cloves Garlic, (unpeeled)
- ½ White Onion, (peeled)
- 5 Allspice, (whole)
- 10 Black peppercorns
- 2 Cloves, (whole)
- 1/2 tsp. Cumin seeds
- 1 stick Ceylon cinnamon ((1 inch long))
- 1/4 tsp. Marjoram, (dried)
- 1/4 tsp. Thyme, (dried)
- 1/2 tsp. Oregano, (dried)
- 1/4 tsp. Ground ginger
- 2 Bay leaves
- 1/4 cup Apple cider vinegar
- 2 tbsp. Vegetable oil
- 2 lb. Oyster mushrooms, (pulled into shreds)
- 3 -4 cups Vegetable broth or stock
- ½ cup Chopped cilantro
- ½ cup Diced white onion
- 12 Corn tortillas
- 4 Slices vegan cheese ((optional))
Directions
- 1
Drain the jackfruit and rinse it with water. Cut the core of the jackfruit (tip of the triangle pieces). Remove the seed pods and shred them with your hands. Place in a medium pot and cover with water. Add the half onion and bay leaf. Bring to a simmer, and simmer slowly for 10 minutes. Remove from heat, drain, and let cool slightly. Squeeze all the water out with your hands or by placing it in a towel. Set aside
- 2
Set a cast-iron pan or comal at medium-high heat. Toast the chiles for a couple of seconds on each side until they began to change color. Place them in a pot and cover them with water. Bring to a boil and turn the heat off. Let soak for 10 minutes.
- 3
To serve in tacos: Drain some of the mushroom meat, heat tortillas, and make tacos. Sprinkle them with cilantro and onion, and serve with a bowl of broth to dip in.