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June 13, 2024

The ideal dish for a Cinco de Mayo quarantine is vegan brigada tacos.

3 min read

Easy, delectable tacos with a tasty slow-cooked consommé, packed with juicy, savory marinated oyster mushrooms. If you’re acquainted with Mexican food, I can assure you that this dish’s rich taste profile will evoke all the positive feelings connected to your best meal experiences. I just so happen to be chowing down on some of California’s greatest Mexican cuisine. I consider myself fortunate to having grown up in a city with a strong Hispanic cultural heritage.  This meal has a cozy, homey feel about it. And in these hectic times, it’s just what I needed!

Take a sip of your beverage and join me in creating the greatest Vegan Birria Tacos!

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Birria: what is it?

Jalisco is the home state of the Mexican dish brigada. Although traditionally cooked with goat or mutton, variations made with beef birria, also known as Birria de Res, are seen in neighboring states including Michoacán, sections of Durango, and Zacatecas. The meal is often served at holidays like Christmas and Easter as well as joyous events like weddings and christenings. Eating this meal is also a common way to work off a hangover, or cruda. Although there are differences in preparation methods, the meal is often served with corn tortillas, onions, cilantro, and lime. The beef is marinated in spices called adobo. There are many ways to eat Birria, but my personal favorite is with the consommé for dipping in tacos. This method has gained a lot of popularity in the US over time, and for good reason!

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a recipe for vegan birria tacos

This recipe does take some time to prepare, much like its original predecessor! However, it shouldn’t deter you since making it isn’t that difficult. Shredded mushrooms take up the most of the effort, and then it’s essentially hands-off! This is what you will have to do:

  1. Put your dried peppers in a big dish of boiling water and let them rehydrate for approximately half an hour.
  2. As the peppers are rehydrating, begin shredding the oyster mushrooms and roasting the onions and garlic under the broiler in the oven. You may do this in parallel so that the onions and garlic are well browned and the peppers have rehydrated by the time you finish shredding your mushrooms.IMAGE
  3.  After the mushrooms are shredded, add some salt, garlic powder, olive oil, and apple cider vinegar for seasoning. To make sure all the parts are covered, give it a thorough massage. For approximately an hour, while you make the sauce and slow simmer it, cover and let it marinade in the fridge.
  4. When the mushrooms are marinating in the refrigerator, it’s time to make the consommé! The rehydrated peppers, onion, garlic, cloves, peppercorn, cinnamon, cumin seeds, dried oregano, allspice, and two tablespoons of oil should all be added to a high-speed blender. Blend for one minute, or until very smooth. Place the consommé, the remaining broth, and the bay leaves in a saucepan over medium heat. Bring to a boil. After it comes to a boil, cover, lower the heat, and simmer for one hour.  Make careful to taste it after 20 to 30 minutes and adjust the spices.IMAGE
  5. When the consommé is an hour away from boiling, it’s time to prepare your “meat”! While the sauce is simmering, heat up a big pan over medium-high heat with a little oil added. After the oil is heated and shimmering, add the marinated mushrooms in a uniform layer and fry for 13 to 15 minutes, or until the edges start to crisp up. After the edges of the mushrooms get crisp, add one to two cups of the sauce and simmer for a further five minutes or so, stirring often.
  6. It’s time to prepare the tacos now! Add a little extra oil to another pan and heat it to medium. Repeat with as many corn tortillas as will fit in the pan easily after dipping one into the sauce and placing it on the pan. Top one half of the tortilla with a few teaspoons of the mushroom “meat” and your cheese. Cook for one to two minutes, or until the tortilla’s bottom is crisp and gently browned. Using a spatula, carefully fold tacos in half. Continue with the remaining meat, tortillas, oil, and sauce.
  7. With fresh lime wedges, onions, cilantro, and extra sauce for dipping or drinking, serve the tacos hot!

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