This recipe was developed by my Mexican husband, we’ve been working on making traditionally Mexican meals vegetarian/vegan. He’s pretty sure you can use vegan mozzarella if you want to make it 100% Vegan, in the picture we also use blue corn tortillas, so if you use flour or yellow corn it’ll come out redder!
Soy Curl Quesabirria
Ingredients
2 guajillo chiles, seeded
1 ancho chile, seeded
2 chile de árbol
2 cloves garlic
Half a white onion
2 tsp tomato paste
½ tsp cumin
½ tsp Mexican oregano
¼ tsp black pepper
1 clove
¼ tsp paprika
¾ cup hot water
1 tsp vinegar
1½ cups dry soy curls
Hot water for rehydrating
2 tbsp oil
2½ cups vegetable broth
1 bay leaf
Salt to taste
Instructions
- Rehydrate soy curls
Cover soy curls with hot water or broth and let sit for 10 minutes. Drain and squeeze them until dry.
- Soak chiles
Place dried chiles in hot water and let sit for 10–15 minutes until softened.
- Blend sauce
Add softened chiles, garlic, onion, spices, vinegar, tomato paste, and some chili soaking liquid to a blender. Blend until smooth. Strain if you want a smoother broth.
- Cook soy curls
Heat 1 tbsp oil in a pan over medium-high heat. Add soy curls and cook for 5–7 minutes until lightly crisped on the edges and no longer wet.
- Build broth
Pour in the chile sauce and cook for 3–5 minutes until it darkens slightly and smells fully developed.
Create consomé
Add vegetable broth, bay leaf, and remaining 1 tbsp oil. Simmer for 20–25 minutes. Taste and salt.
Quesabirria Tacos
Heat a skillet
Dip tortillas into the top oil layer of the consomé
Place on skillet
Add soy curl birria and Oaxaca cheese
Fold and cook until crispy on both sides
by emuqueen1