Description
These cheesy vegan birria tacos are a combination of a quesadilla and a saucy taco all in one. The best part is you get to dip it in a savory and comforting broth! Also known as a quesabirria, this is the ultimate vegan Mexican comfort food. Make it for a family party, dinner night or a date night!
Ingredients
Scale
- 10–12 corn tortillas
- 1 pack vegan cheese *see above
- 2 carrots, medium (optional)
Birria broth:
- 10 cups of water
- 4-5 garlic cloves
- 1/2 tsp cumin
- 1 pasilla chili pepper, dry
- 6 guajillo chili peppers, dry
- 1/2 white onion
- salt and pepper to taste
- 1 tbsp apple cider vinegar or white vinegar
- 3 bay leaves
Filling options:
Instructions
- Soak dried chili peppers in boiling hot water for 15 minutes.
- Take the stems off and seeds out of the soaked chilies.
- Add soaked chilies to a blender along with 2-3 cups of water, bouillon, garlic, and onion.
- Pour the blended chili sauce into a large pot along with cumin, bay leaves, salt, pepper, vinegar, carrots (optional) and bring it to a boil. Once boiling, reduce to a low simmer for about 10-15 minutes.
- Add your birria to the pot of birria broth and simmer for another 2 minutes.
- Turn the griddle (comal) on medium/high heat. Once it is hot enough, add drizzles of avocado oil. Fully dip your tortilla into the birria broth and place it on the hot griddle. Add the cheese, and birria meat and fold it in half.
- Cook the quesabirria for about 3-4 minutes on each side to until it gets a little crispy but still soft inside.
- Repeat the previous step until all tortillas are turned into quesabirrias. Once done serve with cilantro, a side of beans and dip in birria sauce for extra yum!
Notes
*best when fresh so eat them as soon as you cook them
- Prep Time: 15
- Cook Time: 40
- Category: Mexican
- Cuisine: Mexican
Nutrition
- Serving Size: 10-12 Quesabirrias
