Have you tried vegan birria yet? Keep reading to find out how to make the most delicious vegan birria consome and quesabirria tacos. I promise you won’t be disappointed!
Use a damp cloth or paper towel to wipe clean the chiles, then cut off the stem and deseed. In a pot place the chiles, the tomatoes, onion and garlic cloves. Pour enough water to cover them and simmer until chiles are rehydrated and the onion is soft.
Once the chiles have rehydrated, use a slotted spoon to remove them and vegetables from the pot and place into a blender. Add the crushed bay leaf and ½ cup of the boiling broth, blend until you have a perfectly smooth salsa. You can use more boiling broth if needed.
If you have a Vitamix or Ninja blender you don’t need to strain the salsa, but if you don’t and your blender isn’t too powerful then use a colander to strain the salsa into a pot. Then add the oregano, ground black pepper, allspice, ground cumin, ground clove, canela, remaining Maggi Seasoning, the apple cider vinegar and stir until well combined. Mix in 2 cups of the vegetable broth and simmer for 20 minutes. Taste and adjust seasoning as desired. Do not add more broth yet!
While you wait for the salsa to simmer you can cook the shredded oyster mushrooms. In a large enough sauté pan to fit the mushrooms, heat up 2 Tablespoons of oil then add the onions and sauté until soft and translucent. Then mix in the shredded mushrooms, and drizzle the teaspoon of Maggi seasoning over them and cook until they have softened and are a bit crispy.
Add the mushrooms to the pot and simmer for 15 minutes. Then taste and adjust if desired. At this time you can add more broth if you'd like to make a thinner broth. To serve the consume top with finely chopped onion and cilantro, serve with warm corn tortilla and some lime wedges.
Quesabirria Taco Instructions
After you’ve made the birria, you want to separate some of the “meat” from the consome. You can use a slotted spoon or a sieve to do so.
Then heat some corn tortillas on a hot comal, then place some shredded cheese onto the tortillas. Obviously for a fully vegan meal use your favorite melting vegan cheese. For a vegetarian quesabirria you use Chihuahua cheese, or asadero or even Oaxaca cheese would work.
Next you can add a couple of tablespoons of the strained vegan birria over the cheese. Fold in half moon shapes and allow cheese to melt and tortilla to crisp up a bit. Then drizzle some of the broth over each quesabirria. Cook for a few minutes, flip and repeat and cook until the bottom side is nice and crispy. Serve with a bowl of the consume. Enjoy