Mushroom Birria Tacos
This meal is very easy to put together and will give you a ton of flavor while keeping it a meatless meal option.
- 2 lbs Oyster or Maitake Mushrooms pulled into pieces or chunks
- Braising liquid
- 4 dried Ancho chiles
- 3 dried Guajillo chiles
- 2 dried Chiles de Arbol
- 1 large onion - skin removed and cut in half
- 1 28 oz can of peeled tomatoes
- 8 cloves of garlic smashed
- 2 tbsp smoked paprika
- 2 tbsp dried oregano
- 2 tsp ground cinnamon
- 2 tbsp ground cumin
- 1 teaspoon ground cinnamon
- 4 cups of vegetable stock
- Salt and pepper to taste
- In an All-Clad D3 Weeknight Pan, add the chiles and toast for 2-3 minutes over medium heat or until they have darkened in color.
- Add the remaining braising ingredients to the pan. Bring to a boil and lower the heat to low. Cover and let simmer for 30 minutes. Remove the stems of the chiles. Using an immersion blender, blend this mixture till fully combined. Taste and adjust salt and pepper if needed. Pour into a mixing bowl to reserve.
- Wipe the Weeknight Pan clean. Add 1 tablespoon of neutral oil over medium heat. Once heated, add the mushrooms in a single layer, not overcrowding them. Let cook undisturbed for 4-5 minutes or until golden brown. Gently nudge and when easily released from the pan, flip and continue to sear on the other side until golden all over.
- Pour a couple of ladles of the braising liquid into the pan with the mushrooms. Let simmer and braise for up to 5 minutes. Remove from the heat and serve however you desire to eat your tacos.
Season the mushrooms once you turn them. Seasoning them too early will draw out more moisture and make it harder for the mushrooms to sear. You will make more braising liquid than you need for this recipe. When cooled, pour into airtight containers and freeze for a quick and easy braising liquid for your next round of tacos. Meal prepping is essential to making your weeknight cooking much easier and quicker.