How to Prepare Tasty Vegan Birria Tacos With Consommé 𝓥 (𝙿𝚕𝚊𝚗𝚝 𝙱𝚊𝚜𝚎𝚍 𝙼𝚊𝚖𝚊𝚜🌿)

Vegan Birria Tacos With Consommé 𝓥 (𝙿𝚕𝚊𝚗𝚝 𝙱𝚊𝚜𝚎𝚍 𝙼𝚊𝚖𝚊𝚜🌿).

You can cook Vegan Birria Tacos With Consommé 𝓥 (𝙿𝚕𝚊𝚗𝚝 𝙱𝚊𝚜𝚎𝚍 𝙼𝚊𝚖𝚊𝚜🌿) using 25 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Vegan Birria Tacos With Consommé 𝓥 (𝙿𝚕𝚊𝚗𝚝 𝙱𝚊𝚜𝚎𝚍 𝙼𝚊𝚖𝚊𝚜🌿)

1. It's of consommé.
2. You need 2 of poblanos.
3. Prepare 12 oz of can La Costeña Chipotle Peppers in Adobo.
4. You need 1/2 of of a large onion.
5. Prepare 3 of gloves of garlic.
6. Prepare Spoonful of veggie oil.
7. It's Spoonful of Better Than Bullion Vegetable Paste.
8. Prepare of Black pepper (to taste).
9. It's of Cumin (to taste).
10. It's of Oregano (to taste).
11. Prepare 3 of Bay Leaves.
12. Prepare 3 of large tomatoes.
13. Prepare of Quarter cup of water (not too much; you don’t want it too liquidy).
14. Prepare of “MEAT”.
15. Prepare 2 containers of sliced portobello or oyster mushrooms.
16. You need 2 TBSP of Apple Cider Vinegar.
17. Prepare 2 TBSP of Veggie Oil.
18. It's 2 TSP of Garlic Powder.
19. It's 1 TSP of Salt.
20. It's of tacos.
21. Prepare of Tortillas (as many as you want).
22. It's of Mozzarella Cheese (V).
23. You need of Chopped Cilantro.
24. Prepare of Diced White Onions.
25. Prepare of Like Wedges.

Vegan Birria Tacos With Consommé 𝓥 (𝙿𝚕𝚊𝚗𝚝 𝙱𝚊𝚜𝚎𝚍 𝙼𝚊𝚖𝚊𝚜🌿) instructions

1. Cut open poblano peppers & remove the seeds. Place on a lined baking tray and broil on high heat. Turn as needed until the peppers are charged. (About 5 min).
2. Once done, take them out, let the peppers fully cool, and rub the char off with a paper towel or your hands..
3. Place onions and garlic on a lined baking tray and massage with 1 tbsp of vegetable oil. Place in the oven on the middle rack. Broil on high for 20 minutes or until the onion & garlic are browned..
4. Blend the roasted poblanos, chipotle peppers in adobo sauce, a diced plum tomato, black pepper, cumin & oregano to your liking, and vegetable oil until smooth..
5. Transfer the sauce to a saucepan on medium heat. Add a spoonful of Better Than Bullion Vegetable Base, a quarter cup of water and bay leaves. Bring to a boil..
6. Once it reaches a boil, cover the pot,reduce the heat to low, and simmer for an hour. Taste adjust seasonings to your liking if needed..
7. For your “meat”, take washed & sliced mushrooms, season it with apple cider vinegar, oil, garlic powder, and salt. Give it a good massage to make sure everything is coated. Cover & let it marinate white the sauce is simmering..
8. After the consommé has been simmering for an hour turn it off..
9. Now, it’s time to cook your “meat.” Sauté the marinated mushrooms in an oiled pan for 15 min. They should be a bit crisp..
10. Once the mushrooms are done, add about 2 cups of the consommé and continue stirring the mushrooms to get the fully coated..
11. Let the mushrooms simmer on low for another 30 minutes..
12. Transfer the remained cooled sauce to a storage bowl..
13. Now let’s assemble the tacos!.
14. Heat up an oiled pan on medium. Dip your tortilla in the consommé and place onto the pan. Add a spoonful of cheese, a scoop of the mushroom “meat” on to the tortillas and fold in half, gently pressing with a spatula..
15. Repeat this process with the remaining tortillas..
16. Serve tacos hot with onions, fresh lime, cilantro, and a side of consommé for dipping. Enjoy!.