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Veg Birria Taco

Prep Time:

-

Cook Time:

-

About the Recipe

Mexican Birria Tacos are one of the most popular street foods from Mexico. Traditionally prepared using slow-cooked meat, this vegetarian version uses mock meat while retaining the authentic smoky, spicy and rich flavours. The tacos are filled with flavourful birria, cheese and fresh garnishes, then served with a warm consommé for dipping, making every bite juicy and delicious.

Veg Birria Taco

Ingredients

CHILLI PASTE

  • Byadgi Chillies: 35-40 g

  • Kashmiri Chillies: 20-25 g

  • Cinnamon: 2 cm

  • Cloves: 3 pc

  • Bay Leaves: 2 pc

  • Onion: 120 g

  • Garlic: 8 cloves

  • Tomato Puree: 1 packet

  • Apple Cider Vinegar (ACV): 30 g

  • Cumin Powder: 5 g

  • Black Pepper: 5 g

  • Smoked Paprika: 1-2 tsp

  • Salt: 6 g

  • Bouillon/Stock: 250-300 g or 10 g powder

  • MSG: 10 g

  • Lemon: To taste


SOY MOCK MEAT

  • Soy Mock Meat: 300 g

  • Oil: As required

  • Soft Shell Taco

  • Whole Corn Flour/Corn Meal: 150 g

  • Maida: 100 g

  • Salt: 5 g

  • Hot Water: 180 g

  • Haldi (Turmeric): 1/4 tsp

  • Baking Powder: A pinch


SALSA

  • Tomato: 1 pc

  • Onion: 1 pc

  • Green Chilli: 2 pc

  • Lemon Juice: Juice of 1 pc

  • Coriander Leaves: As required

  • Tomato Puree: 1 tbsp (if desired)

 

SOFT CORN TACO SHELL

  • Whole Corn Flour/Corn meal: 150 g

  • Maida: 100 g

  • Salt: 5 g

  • Hot water: 180 g

  • Haldi (Turmeric): 1/4 tsp 

  • Baking powder: A pinch

Preparation

CHILLI PASTE

Step 1

Remove the seeds and stems from the chillies.


Step 2

Toast the chillies on both sides along with the whole spices.


Step 3

Char the onion and garlic.


Step 4

Boil everything in water.


Step 5

Once boiled, drain out the water. Add tomato puree, powdered spices mentioned above, bouillon, apple cider vinegar and lemon juice.


Step 6

Blend everything together until smooth to form a paste.


Step 7

Cook the paste in a little oil.


Step 8

Cook until the oil separates and rises to the surface.


Step 9

Take out that oil in a separate bowl and keep aside. It will be used while cooking the taco shells.


Step 10

Keep aside the chilli paste.


SOY MOCK MEAT

Step 1

Fry the soy mock meat in some oil.


Step 2

Add the prepared chilli paste to the mock meat and mix well. Cook for a little while, then keep it aside.


SOFT CORN TACO SHELL

Step 1

Add boiling water over the corn meal. Knead and keep aside.


Step 2

Mix all the other ingredients along with the kneaded corn meal.


Step 3

Knead everything properly until a smooth dough is formed. Keep aside for 10 minutes.


Step 4

Roll out thin discs, cook on a pan over medium heat and pour a spoonful of the reserved consomme oil while cooking. Your soft taco shells are ready.


SALSA

Step 1

Add all the ingredients to a bowl and mix well. Your salsa is ready.


ASSEMBLY

Step 1

When it's time to assemble the tacos, take out all the mock meat from the paste. Using a knife, finely chop the meat.


Step 2

Pass the remaining paste through a sieve (if desired). What you get now is Birria Consommé.


Step 3

Assemble the tacos using the soft taco shell, cheese, mock meat/protein and salsa.


Step 4

Serve the tacos with the Birria Consommé. Enjoy.


Tips and Tricks: 

  • Use a combination of Byadgi and Kashmiri chillies for the perfect balance of colour and mild heat.

  • Toast the spices gently to enhance their flavour without burning them.

  • Cook the chilli paste until the oil separates for a richer taste.

  • Serve the tacos immediately while they are hot and crispy.

Recipe Link
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