Course: Main Course
Cuisine: Mexican
Keyword: birria, mushroom tacos, Tacos, vegetarian tacos
Broth
- 5 arbol chilles
- 2 california chillies
- 2 guajillo chillies
- 1/4 c yellow onions
- 2.5 tbsp chopped garlic
- 4 dried bay leaves
- 1/8 tsp cinnamon powder
- 4 cloves
- 1/4 tsp pasilla powder
- 1/4 tsp red chilli powder
- 2 tbsp oil
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder
- 1/2 tsp whole peppercorns
- 1 c san marzano tomatoes
- 1 tsp salt
- 2.5 c veggie broth
- 5.5 c water
Mushroom "Meat"
- 2 tbsp oil
- 170 g portabella mushrooms
- 1 tsp taco seasoning
- 1/3 c of the broth we just made
Additional Ingredients
- yellow onions
- cilantro
- cheese
- street tacos
Broth
Sauté yellow onions in oil until translucent, then add in garlic and sauté for another 30 seconds.
Add salt, cloves, red chili powder, cumin, oregano, pasilla powder, cinnamon, and peppercorns. Cook for another minute or so.
Add tomatoes, and crush down with a wooden spoon and sauté for a few minutes.
Add in veggie broth, 4c of the water, the arbol chillies, california chillies, guajillo chillies, and bay leaves.
Let the broth simmer for about an hour on low medium heat. About 20 minutes before its done, add another 1.5 c of water.
Take out bay leaves, and blend broth well with an immersion blender.
Mushroom "Meat"
Chop mushrooms into thin strips and sauté in oil until all water releases.
Add in taco seasoning and cook for another minute.
Add in some of the broth we made earlier, and cook the mixture until its fully absorbed into the mushrooms.
Assembly
Dip your tacos in the broth and cook over medium heat. Add mushroom "meat" and cheese in center, and fold the edges of the tacos together.
Add more broth as needed to cook the tacos.
Serve with yellow onions and fresh cilantro and side of extra broth for dipping.