Birria Steak Tacos 

Serving Size 2-4 people

Prep Time 15 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspiration and inspiration 

  • 1 package Nasoya Plantspired KBBQ Steak 
  • 14-16 white corn tortillas 
  • 2 cups vegan queso cheese 
  • fresh cilantro, diced 
  • fresh lime juice 
  • white onion, diced  
  • tomatillo salsa fresca  

Consommé:   

  • 3 dried California Chiles 
  • 3 dried chile de arbol, optional 
  • 2 dried guajillo chiles 
  • 1 dried pasilla chile 
  • 1 large white onion, quartered 
  • 6 cloves garlic 
  • 3 tbsp vegetable oil, divided 
  • 4 cups vegetable broth, divided 
  • 3 whole peppercorns, or ½ tsp ground black pepper 
  • 3 whole cloves 
  • 1 tsp whole cumin 
  • 1 tsp dried oregano 
  • ¼ tsp ground cinnamon 
  • ⅛ tsp allspice 
  • 3 Bay leaves 

Preparation

  1. Cut open the dried chiles with scissors and remove the seeds. Add the chiles to a bowl with hot water to rehydrate, about 30 minutes.
  2. Meanwhile, place onions and garlic on a parchment paper lined baking tray and massage with 1 tablespoon vegetable oil. Place in the oven on the middle rack. Broil on high for about 25-30 minutes, or until the onions and garlic are darker in color and charred on the outer parts.
  3. When the chiles are rehydrated, drain them and place them in a blender with roasted onions, garlic, 1 cup broth, remaining 2 tablespoons of oil, and the seasonings. Blend until smooth. Transfer the sauce to a saucepan on medium high heat with the remaining 3 cups of broth and bay leaves. Bring to a boil. Once it reaches a boil, cover, reduce heat to low, and simmer for an hour. Remove bay leaves with tongs, taste and adjust seasonings.
  4. Shred Plantspired Steak with two forks.
  5. Heat a large skillet/griddle over medium heat.
  6. Brush tortillas with a bit of broth.
  7. Place on heated griddle, top with the chopped meat and cheese.
  8. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional broth onto the tortilla while it cooks if you need more coloring to the tortilla.
  9. Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot.
  10. Continue until all tacos are cooked.
  11. Top tacos with fresh cilantro and onion if desired.
  12. Serve with a bowl of the broth topped with onions and cilantro on the side.
  13. Dip the tacos into the broth while eating.

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