Vegan Birria Tacos
Be still my heart! I just made Vegan Birria Tacos and they may be my new favorite thing. Juicy 'beefy' tacos with a delicious broth to dip.
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Cooking tools:
- Blender
- Coffee grinder
- Mortar and pestle
- Dutch oven
- Cast iron skillet
- Griddle
- Pastry brush
- Slotted spoon
- Spatula
- Skillet
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 8 oz bag of Butler Soy Curls
- 8 guajillo chiles
- 4 ancho chiles
- 1 chile de arbol (optional)
- 1 white onion
- 6 cloves garlic
- 1 (15 oz can) fire-roasted tomatoes
- 1 tsp chipotle in adobo
- 1 small stick of Mexican cinnamon
- 1/2 tsp black peppercorns
- 1 tsp cumin seeds
- 3 bay leaves
- 1 tsp Mexican oregano
- 3 whole cloves
- 2 allspice berries
- 4 cups water
- 4 tsp Better Than Bouillon vegetable base
- 3 Tbs apple cider vinegar
- 1 Tbs balsamic vinegar
- 1 Tbs mushroom powder
- 1 tsp low-sodium tamari (or soy sauce)
- 1 tsp vegan Worcestershire sauce
- 1 tsp marmite yeast extract
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced white onions
- lime wedges
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