Vegan Birria Tacos

 

These Birria tacos are perfect for summer - they’re light, packed with veg, and full of flavour! They use shredded King Oyster Mushrooms to create a “meaty” texture - if you’re not a fan of mushrooms, try using Jackfruit instead for a similar vibe.

What makes these tacos extra magical is that the wraps are soaked in the same marinade as the veggies before being place on a hot pan to brown - this really brings out all the herbs and spices in the mix and creates a wonderful crispy layer on the outside of your tacos.

This recipe is free from soya. It can also pretty easily be modified to be gluten free - simply make sure you use gluten-free wraps, and use your favourite gluten free flour as a thickening agent instead of wheat flour.

This made 3 servings / 10 mini tacos, and took about an hour to make.

Ingredients

• 2 bell peppers (choose your favourite colours! I used one orange and one yellow ☺️)
• One pack (~10) mini tortillas (or gluten free alternative)
• 130g/one packet King Oyster Mushrooms
• 400g tin of black beans (~235g when drained)
• 140g sweet corn
• 1 vegan chicken OXO cube
• 200ml hot water
• 2 dried bay leaves
• 1 tsp of:
• Smoked paprika
• Cumin
• Dried oregano
• Garlic powder or granules
• 1/4 tsp ground white pepper
• 1 tsp tomato puree
• 2 tsp vegetable oil
• Salt, to taste
• 1 tsp flour for thickening (or gluten free alternative)
• To serve:
• Chopped fresh coriander
• Your favourite vegan cheese 
• Rocket/spinach/ your favourite leafy veg

Shred the mushrooms to get this awesome texture!

Method

1. Shred the oyster mushrooms with a fork, and thinly slice any pieces that don’t spread easily (e.g. the tops)
2. Slice the peppers into thin strips. Drain the beans and the sweetcorn.
3. Add the vegetable oil to a large frying pan and heat it up. Fry the mushroom and bell peppers until the mushrooms shrink a bit.
4. Add the beans and the sweetcorn.
5. In a bowl, add all of the spices, the vegetable stock, tomato paste and hot water. Whisk with a fork until everything is combined.
6. Using a ladle, add the liquid mixture to the pan bit by bit until you’ve used approximately half of the liquid. Reserve the rest for the tortillas.
7. Continue cooking until the mixture is no longer wet; adding a teaspoon of flour here might help speed and thicken this up!
8. Once everything is cooked and at your desired thickness, turn off the heat. Heat up another pan (or transfer the mixture out and reuse the original pan) ready for the tortillas.
9. Construct the tacos as follows:
1. Submerge the tortilla in the marinade - it doesn’t need long, just enough to cover both sides.
2. Place this on a hot frying pan (you can add oil to the pan if you’re paranoid about it sticking!)
3. Sprinkle your grated vegan cheese, add the leafy veg and then top with a couple of spoonfuls of the taco mixture.
4. Using a spatula, fold the taco in half and then transfer to a plate once its browned on the outside
5. Continue until you have your desired amount of tacos! 🌮 
10. Serve with some chopped coriander (if that’s your thing), or your favourite sauce 

Hope you enjoy! ☺️❤️