Vegan Birria is without a doubt, one of thee BEST meals I’ve ever made! Super versatile too, and makes plenty of leftovers, so this is basically the most delicious vegan meal prep ever!
Alright, I know I’m like 2 years late to the party, but holy moly this is one of my favorite recipes of all time! In case you missed it, this dish blew everybody’s minds a while back, and for good reason! It’s packed with smokey, spicy, savory flavor, and the best part is you get to dip an already delicious taco into even more delicious consomé (aka the best broth of your life, you can seriously just drink this stuff!)
Here’s a Handy Dandy Video!
Birria hails from Jalisco, Mexico and is traditinally made with goat, lamb or beef, but today we are using Soy Curls! You can also use Jackfruit or Oyster Mushrooms, or really anything you want, as long as it can absorb all the amazing flavors we’ll be throwing at it, you should be good! This recipe does make quite a lot, so I actually think that unless you’re making this for a big get together, this is the perfect thing to make on a Sunday to meal prep for the rest of the week!
You can make literally anything you want with this! Just for this video I made the famous Quesa Tacos, a Torta, a Grilled Cheese, Ramen and a traditional plate with rice and beans and they were all super freaking amazing! I would love to try it in Mac n’ Cheese next! But honestly, I’ve found myself just reheating it and eating it on it’s own as well for a quick meal, it’s really just that good!
Birria Torta (don’t forget to DIP IT!)
A Traditional Birria Plate with Rice and Beans!
Birria Ramen! This was so dang good!
- 1 bag of Butler Soy Curls
- 6 dried gaujillo chiles
- 3 dried pasilla chiles
- 3 dried chile de arbol
For the Spice Mix
- 1 cinammon stick
- 1 Tbsp coriander seeds
- 1 Tbsp black peppercorns
- 1 tsp cumin seeds
- 4 bay leaves
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 Tbsp Mexican oregano
For the Onion / Tomato Mixture
- 1 medium onion (roughly chopped)
- 1 head of garlic (peeled, whole cloves, crushed)
- 8 - 10 canned tomatoes (plus 1/4 cup of the tomato sauce)
- 2 Tbsp diced chipotle in adobo
For the Consomé
- 6 cups water
- 2 Tbsp Beefless Broth
- 1/4 cup apple cider vinegar
- 1 Tbsp Worcestershire (vegan)
- 3 Tbsp mushroom seasoning
- 1 Tbsp molasses
- 2 tsp marmite
- 2 Tbsp black vinegar
- Juice of 1 -2 Limes
- Salt to taste
- Rehydrate the soy curls by covering them in some water for about 10 minutes. Then, strain your soy curls, and using your bare hands, squeeze out the excess water. You want them to be as dry as possible. Set aside.
- Cut off the stems and de-seed the dried chiles. You don't need to worry about every seed, just get out as many as you can. Add the chiles to a cold, dry pan, then set the heat to medium and toast the chiles for about 5 minutes. Make sure they don't burn, a little charring is okay, but don't let them get too scorched. They should start to get aromatic and if you feel the urge to sneeze that's a good cue that they are good.
- Add enough water to cover the chiles to the pan, and then bring to a light boil. Then, kill the heat and cover the pan to let them steep.
- In another cold, dry pan, add the cinammon stick, coriander seeds, black peppercorns, cumin seeds and bay leaves. Toast them over medium heat for about 5 minutes, or until fragrant and toasted. Remove from heat and then add them to a spice grinder along with the allspice, cloves and Mexican oregano and grind until it's a fine powder.
- In a large skillet over medium heat, add 1-2 tablespoons of oil and then saute the chopped onion for about 6 minutes or until translucent. Add the garlic cloves and toast for a minute or so. Then add the ground spice mix and stir to combine and cook for another minute. Add the tomatoes and sauce, and break up the tomatoes. Add in the diced chipotle in adobo and stir to combine, and cook for 3-4 minutes.
- Add the onion, garlic, tomato mixture to a high speed blender along with the softened chiles and about 1 cup of the steeping liquid. Blend until smooth. You can strain this mixture to make it even smoother if you wish (I didn't). Add this mixture to a large dutch oven along with the ingredients for the Consomé and bring to boil, then reduce to a simmer.
- Add the rehydrated soy curls to the consomé and simmer for about 25-30 minutes. Salt to taste (I used like 1/2 tsp).
- Separate the consomé from the birria meat with a slotted spoon or large strainer and bowl.
- Serve immediately as you wish! There will be a lot of leftovers, you can make quesa tacos (method below), or a torta, grilled cheese, a traditional plate with rice and beans, anything your heart desires!
Quesa Taco Method
- Dip a (sturdy) corn tortilla into the consome and coat thoroughly. Then add it to a griddle or pan over medium heat. Next add enough vegan mozzarella to coat the tortilla. On one half, pile up as much of the vegan birria as you'd like. Then fold the tortilla like a quesadilla and grill on both sides until it's slightly crispy and the cheese is melted. Dip it in some more of the consomé and bask in the glory of the greatest taco you've ever made!
What are the measurements of the spices if I am only using spice powders instead of whole spices?
Hi great question! To be honest I couldn’t say for sure since I’ve never tested it out with ground spices, but I found this article which explains how to convert them – https://www.epicurious.com/expert-advice/spice-conversion-whole-to-ground-article