These Mexican-inspired birria tacos have a wonderful, unique flavour. They’re a great sharing or party dish for a plant-based dinner.
Ingredients
- 1 small pack of Meatless Farm mince (we used 250g)
- 1 pack of flour tortillas (we used 8)
- 1 tsp smoked paprika
- 1 tsp vegan butter
- 250g Mexicana vegan cheese, grated
- 1 lime, cut into wedges
- 1 jar of chimichurri (optional)
For the Birria dipping sauce
- 1 onion, peeled & quartered
- 2 tomatoes, roughly chopped
- ½ red pepper, roughly chopped
- 4 cloves of garlic, peeled and left whole
- 2-3 dried ancho/guajillo chillies (we used a mix of both)
- A handful of mushrooms, roughly chopped (optional)
- 1 tbsp smoked paprika
- 1 tbsp cumin powder
- 250ml veg stock
- 1 bay leaf
- Salt & pepper
- Soy sauce
- 1 tsp chilli jam (or sugar)
For the toppings (optional)
- ½ white onion, diced
- 2 green chilies, chopped
- Coriander leaves
Method
- Firstly, to make the Birria style dipping sauce, heat some oil in a cast iron or solid frying pan. Chuck in your onions, dried chilies and garlic to brown, before adding your peppers, mushrooms and tomatoes.
- They will start to sweat as well as char when the pan becomes full so do this in stages to your liking. They should take around 10 mins to soften.
- In the same pan, add the spices and mix well, adding oil if needed. Then in with the stock, bay leaf and chilli jam. Simmer on a high heat for 5 mins, stirring occasionally.
- Check the seasoning and finish with a splash of soy sauce. This is ready when your chillies are softened completely.
- Allow to cool slightly, remove the bay leaf and transfer to a saucepan to hand-blend.
- Blend until smooth, then take a ladle-full into a separate bowl to serve warm as a dipping sauce later. Place the saucepan with the Birria dip on a low heat. We will add our mince to this once cooked!
- Rinse the cast-iron or frying pan and return to a medium heat. Crumble in your Meatless Farm Plant-Based Mince and cook until evenly browned. Add a tsp of smoked paprika and a splash of oil, before adding to the Birria dip saucepan.
- Time to make tacos! Get the napkins ready. (You CAN skip this step and just assemble folded tacos with Mexicana cheese and MF Birria mince, warming them through in the oven). HOWEVER… These taste AMAZING, so we highly recommend this final part if you have time.
- In a clean cast-iron pan or frying pan, add a knob of vegan butter and a drizzle of oil on a medium-high heat.
- Dip one side of your soft tortilla into the Birria dip and then into the pan, dip side down first.
- Flip after one minute and add a pinch of cheese to the middle, followed by a heaped tablespoon of the Meatless Farm Birria mince. Cook until nicely charred or to your liking, fold in half and remove from the pan to a warm tray.
- Repeat x7! You’ll be a pro after this!
- Top with white onion, green chilies and coriander.
- Serve the tacos with the warmed dipping sauce or chimichurri, lime wedges and a simple side salad!
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
