Description
Crispy vegan birria tacos filled with seasoned plant based ground meat, melted vegan cheese, fresh cilantro, and onions, served with a rich smoky consommé for dipping.
Ingredients
Scale
- 1 pound plant based ground meat
- 12 small corn tortillas
- 2 cups shredded vegan cheese
- 1 medium white onion, finely diced
- 1/2 cup chopped fresh cilantro
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lime wedges for serving
Instructions
- Heat a large skillet over medium heat and prepare a blender.
- Remove stems from the dried chiles and simmer them in the vegetable broth for 10 minutes until softened.
- Add softened chiles, broth, tomato paste, garlic, cumin, smoked paprika, oregano, apple cider vinegar, salt, and black pepper to a blender and blend until smooth.
- Pour the sauce into a medium pot and simmer for 15 minutes.
- Cook the plant based ground meat in a skillet for 6 to 8 minutes until browned.
- Dip one side of each tortilla lightly into the consommé.
- Place tortillas into the skillet, add vegan cheese, plant based meat, onion, and cilantro.
- Fold tacos and cook for 2 to 3 minutes per side until crispy and golden.
- Serve hot with consommé and lime wedges.
Notes
- Warm tortillas slightly before dipping to prevent cracking.
- Keep the consommé warm while serving for the best flavor.
- Store leftover filling and broth separately for easier reheating.
- Reheat tacos in a skillet for maximum crispiness.