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vegan quesabirria tacos

Vegan Birria Tacos


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
  • Yield: 10-12 1x
  • Diet: Vegan

Description

These cheesy vegan birria tacos are a combination of a quesadilla and saucy taco all in one. The best part is you get to dip it in a savory and comforting broth! This is the ultimate vegan mexican comfort food. Make it for a family party, dinner night or Cinco De Mayo.


Ingredients

Scale
  • 1012 Corn Tortillas
  • 1 pack Vegan Cheese*
  • 1 1/2 cup Hibiscus flower, dried OR Shredded King Oyster Mushroom
  • 2 1/2 Tbsp Apple Cider Vinegar
  • 10 cups of Water
  • 3 Tbsp Beefless Better Than Bouillon
  • 4 Garlic Cloves
  • 1/2 tsp Cumin
  • 1 Pasilla Chili Pepper, dry
  • 5 Guajillo Chili Peppers, dry
  • 1/2 White Onion
  • 2 Carrots, Medium (optional)
  • Salt and Pepper to taste
  • 3 Bay Leaves

If using King Oyster Mushrooms:

  • 1 tsp Garlic Powder
  • 2 tbsp Tamari or Soy Sauce
  • 1 tbsp Avocado Oil (or any other neutral oil)

Chill Oil

  • 1 Arbol Chili Pepper
  • 1 Guajillo Chili Pepper
  • 1 Tsp Garlic Powder
  • 1/4 Tsp Black Pepper
  • 1 Tsp Brown Sugar
  • 4 Tbsp Hot Water
  • 1/4 cup Avocado Oil

Instructions

  1. Add 10 cups of water to a large pot and bring to boil. Once boiling, reduce to a low simmer and take about 3 cups of hot water to soak the hibiscus flower in a large bowl
  2. Soak hibiscus in hot water and apple cider vinegar for minimum of 15 minutes.
  3. If using mushrooms, shred them and saute in a pan with garlic powder, oil and tamari/saoy sauce until golden brown.
  4. Add Bouillon to the simmering water in the pot along with whole cloves of garlic, dry chili peppers, cumin, onion and carrots. Simmer for 10-15 minutes or until chili peppers have softtened.
  5. Once chilis have softened, add chilis, garlic cloves, onion and about 1/2 cup broth to a blender and blend until extra smooth. At this point you can also take carrots out and chop them into smaller pieces.
  6. Add chili sauce and carrots back into pot along with bay leaves and simmer for another 10-15 minutes or longer if you have the time. The longer you simmer it for, the better the flavors will get.
  7. Hibiscus should be ready to drain and rinse at this point. Rinse it until water runs clear instead of red. With your hands, shred the hibiscus into smaller pieces to represent “shredded beef”. Add hibiscus flowers to the pot.
  8. Make sure hibiscus or mushrooms simmers with birria sauce for at least 15 minutes to absorb the flavor well. At this point taste your birria and add salt/pepper as needed.
  9. While birria is simmering make your chili oil. Add all dry ingredients to blender and blend well until chili powder forms. Add to a small bowl and add hot water, let sit for 5 minutes and then mix in the oil.
  10. Turn griddle (comal) on medium/high heat. Once it is hot enough, add your tortilla. Flip it after about 30 seconds and add cheese and some birria (hibiscus in light birria sauce) to the hot side. Fold it to create your quesadilla and then bush on some chili oil to each side. This helps it get crispy and get that golden/reddish color.
  11. Repeat step 9 until all tortillas are turned into quesabirrias. Each side takes about 3-4 minutes to get crispy and for cheese to get melty! Once done serve with cilantro and dip in birria sauce for extra yum!
  • Category: Mexican
  • Cuisine: Mexican

Nutrition

  • Serving Size: 10-12 Quesabirrias

Keywords: mexican, vegan birria, vegan mexican food