Vegan Birria Tacos with oyster mushrooms

Ingredients

For the birria sauce & filling

• 4 guajillo chilies, deseeded

• 2 chipotle chilies, stemmed and deseeded

• 1 ancho chilli, stemmed and deseeded

• 1 plum tomato

• 3 garlic cloves, peeled

• 2 tsp ground cumin

• 1 tsp black peppercorns

• ½ cinnamon stick

• 1 bay leaf

• ¼ white onion, peeled

• 1 tsp tomato paste

• 30 ml white vinegar

• 2 tsp dried oregano

• 1 tsp MSG (optional but recommended)

• 500 g oyster mushrooms, cleaned and shredded

• 60 ml neutral oil

• Salt & freshly ground black pepper, to taste

For the tacos and serving:

• Favourite vegan cheese

• corn flour tortillas

• 1 bunch coriander, chopped

• 1 large white onion, finely chopped

• lime wedges, for serving

Method:

1. Make the birria sauce

   1. In a dry pan, toast the guajillo, chipotle, and ancho chilies with the black peppercorns and cinnamon stick until fragrant (about 1–2 minutes). Remove and set aside.

   2. In the same pan, char the ¼ onion until blackened. Add the tomato (sliced in half) and cook until blistered.

   3. Transfer everything back to the saucepan. Add garlic, bay leaf, tomato paste, vinegar, MSG, cumin, oregano, 500 ml vegetable stock, and the toasted chilies and spices. Simmer for 10 minutes, until the tomato and chilies are softened.

   4. Blend everything (including the cinnamon stick and bay leaf) with the remaining 250 ml of vegetable stock until smooth. Strain into a bowl to get a silky sauce. Skim off and reserve some of the red oil that rises to the top — this will be used for frying tortillas.

   Cook the mushrooms

   1. Heat 60 ml oil in a large skillet. Add the shredded oyster mushrooms and cook until lightly browned.

   2. Season with salt and pepper, then pour in the birria sauce. Cover and simmer for 5–10 minutes.

   3. Once done, skim off some of the surface oil (to brush tortillas later) and set aside the rest of the sauce as consommé for dipping.

   3. Assemble the tacos

   1. Heat a nonstick skillet over medium heat. Lightly oil the pan with some of the reserved birria oil.

   2. Dip each tortilla in the birria sauce to coat lightly. Place on the skillet.

   3. On one half of the tortilla, add mushrooms, vegan cheese, onion, coriander, and a spoonful of sauce. Fold over and press down.

   4. Cook 3–4 minutes per side until golden and crispy, with cheese melted inside. Repeat with remaining tortillas.

   4. Serve

   • Ladle some of the hot consommé into small bowls, garnish with fresh onion and coriander.

   • Serve the tacos hot, with lime wedges on the side for squeezing.