Vegetarian Birria Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the top and deseed the chilis. Place them in a bowl and cover with boiling water. Let them rehydrate for 30 minutes.

Step 2

Roughly chop and peel the onion and garlic. Place them in a parchment paper covered oven dish, and broil for 5 minutes in the oven until brown.

Step 3

Place everything in a blender with half a cup of veggie stock, the tomato paste and the spice mix (which you previously crushed in a mortar and pestle)

Step 4

Place the blended sauce in a pot on medium heat. Add the rest of the veggie stock and the bay leaves. Let it simmer for 1 hour.

Step 5

Shred the oyster mushrooms and place them in a bowl. Add a pinch of salt, 1tbsp of garlic powder, the oil and vinegar. Let it marinate for 15 minutes.

Step 6

Add some oil to a pan and follow that with the marinated mushrooms. Cook for 15 minutes until the moisture has almost evaporated and add a ladleful of the simmering sauce.

Step 7

Lastly, dip the tortillas in the sauce and place in a hot oiled pan. Add the mushrooms and some mozzarella on the open tortilla and fold it, cooking on both sides until brown.

Step 8

Reserve some of the sauce for dipping. Add cilantro and onion on top and serve!