Cheesy Chipotle Mushroom Vegetarian Birria Tacos
Incredibly delicious robust vegetarian birria tacos with chipotle mushrooms, soy chorizo, and melted cheese served with fresh pico de gallo.
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Cooking tools:
- Cast iron skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Fine-mesh sieve
- Spatula
- Tongs
- Kitchen towel
- Stove
- Serving platter
- Paper towel
- Citrus press
- Grater
- Plate
Ingredients
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon Italian herb seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1 small white onion
- 3 garlic cloves (optional)
- 2 cups tomatoes
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 4 cups mixed mushrooms (cut into small pieces)
- 1/4 cup chipotle in adobo sauce (coarse chop)
- 4 ounces soy chorizo (crumbled)
- 3/4 cup low-sodium vegetable broth
- kosher salt
- ground black pepper
- 1 tablespoon olive oil
- 6 corn tortillas (5 to 6 inches)
- 1 cup pepper jack shredded cheese blend
- 1/2 lime (juiced)
- 1/4 teaspoon kosher salt
- 1 lime (cut into 6 wedges)
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