By Mattia’s Table
Vegetarian Birria Tacos
8 steps
Prep:30minCook:1h 30min
Updated at: Wed, 29 Nov 2023 12:46:37 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
27
High
Nutrition per serving
Calories708.5 kcal (35%)
Total Fat34.3 g (49%)
Carbs64.3 g (25%)
Sugars9.7 g (11%)
Protein22.7 g (45%)
Sodium1837.5 mg (92%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
3dried chilis
3dried chile de arbol
2dried guajillo chiles
1white onion
large, quartered
6cloves garlic
1 Tbspsunflower oil
4 cupsveggie broth
3whole peppercorns
1whole clove
1 tspwhole cumin
1 tspdried oregano
2bay leaves
500gking oyster mushrooms
½ cupred wine vinegar
¼ cupsunflower oil
salt
garlic powder
6corn tortillas
1 cupmozzarella
shredded
onion
diced
cilantro
chopped
1 Tbsptomato paste
Instructions
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!
Notes
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