Birria Tacos, with King Mushrooms
A vegan spin on Birria Tacos made with King Mushrooms and homemade Tortillas
Ingredients - For the Consommé
8 dried chiles, Guajillo and or Ancho with the seeds and stems removed.
1 chipotle pepper
2 cups vegetable stock
½ cup apple cider vinegar
4 tomatoes, Charred
1 onion, Charred
1 tbsp coarse black pepper
1 tbsp sea salt
½ tbsp adobo seasoning
1 cinnamon stick
6 tbsp chopped garlic
¼ tsp minced ginger
½ tsp cumin
3 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1 clove
¼ cup cilantro loosely packed
1 tbsp tomato paste
Ingredients - for tortillas
2 cups masa harina or maseca
1/2 tsp salt
1 tbsp olive oil
1 1/2 cups warm water
Click here for a full walk-through on how to make your own tortillas !
Other Ingredients
6 oyster mushrooms or king mushrooms - meat substitute
Chopped cilantro for garnish
Chopped onion for garnish
Lime wedge
Oil for cooking
Instructions - For Tortillas
Step 1
Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
Step 2
If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across
Step 3
Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
Step 4
Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
Instructions
Step 1
Take the seeds out of your peppers and toast them lightly with your seasonings to bring out those natural flavors.
Step 2
Char your tomatoes and onions then sautee in your garlic and ginger. Then deglaze your pot with some stock.
Step 3
Simmer together your charred vegetables, peppers, stock and apple cider vinegar. Add in your seasonings and allow flavors to develop and shmingle together.
Step 4
Blend all these ingredients together with a hand blender or regular blender.
Step 5
Comb your king mushrooms with a fork to get that shredded texture. Saute your mushrooms in garlic and add some of your sauce and set aside for easy preparation.
Step 6
Dip your tortillas in your consommé and place it in the pan. Add your mushrooms and cheese then pan fry on both sides.
