Vegan Bera Tacos

Ingredients

• 30 pieces Wo Chilies (remove stems and seeds; keep skins)
• 5 pieces Ancho Chilies (remove stems and seeds)
• 6 pieces Chili de Árbol (keep seeds for heat)
• 4 cups Water (cold, for boiling chilies)
• 1 large White Onion (peeled and halved; added to broth)
• 2.5 tablespoons Black Peppercorns (whole, for toasting)
• 2.5 tablespoons Whole Allspice (whole berries)
• 2 pieces Cinnamon Sticks (about 1‑2 inches each)
• 5 pieces Bay Leaves (medium‑sized)
• 5 pieces Whole Cloves
• 1 inch Fresh Ginger (thumb‑sized, peeled)
• 8 cloves Garlic (peeled)
• 0.25 cup White Vinegar
• 5 lb King Oyster Mushrooms (shredded by pulling apart with a fork)
• 5 large Portobello Mushrooms (sliced thick)
• 1 lb Oyster Mushrooms (petals separated)
• 4 large Plum Tomatoes (sliced)
• 0.25 cup Avocado Oil (for pressure cooker and tortilla frying)
• 3 tablespoons Mexican Oregano
• 2 tablespoons Dried Thyme
• 4.5 tablespoons Coconut Aminos
• 2 tablespoons Ground Cumin
• 3 tablespoons Ground Coriander
• to taste Sea Salt
• 2 cups Vegan Shredded Mozzarella Cheese (store‑bought, dairy‑free)
• 1 bunch Fresh Cilantro (chopped for garnish)
• 8 pieces Corn Tortillas (or flour tortillas)
• 2 tablespoons Key Lime Juice (for serving)

Instructions

1. Seed and Trim Wo Chilies

   Using kitchen scissors, cut off the stem end of each wo chili, shake out loose seeds, split open, and pull out remaining seeds and membranes. Wear fruit‑glove protection and avoid touching your eyes.

   Time: PT10M

2. Seed Ancho Chilies

   Trim the stems off the 5 ancho chilies, split them with scissors, and remove all seeds and membranes by hand.

   Time: PT5M

3. Wash All Chilies

   Place all prepared chilies in a colander and rinse under cold running water, gently agitating to remove dust and any insects.

   Time: PT5M

4. Boil Chilies with Onion

   In a large pot, bring 4 cups of cold water to a boil over high heat. Add the washed chilies and one halved large white onion. Cover and reduce to medium heat; simmer 15‑20 minutes.

   Time: PT20M

   Temperature: Boiling

5. Toast Whole Spices

   In a dry large pan over medium‑high heat, add black peppercorns, whole allspice, cinnamon sticks, bay leaves, and cloves. Toast, stirring constantly, for 1½‑2 minutes until fragrant but not burnt.

   Time: PT3M

   Temperature: Medium‑high

6. Grind Toasted Spices

   Transfer the toasted spices to a coffee grinder and pulse until a fine powder forms.

   Time: PT2M

7. Blend Chili Consomme (Adobo Sauce)

   Drain the boiled chilies and onion (reserve the broth). Place chilies, optional onion pieces, a thumb‑sized piece of ginger, 8 garlic cloves, ¼ cup white vinegar, and the ground spice mix into a high‑speed blender. Add 1 cup of the reserved broth or veggie stock and blend until completely smooth.

   Time: PT5M

8. Strain (Optional)

   Pass the blended sauce through a fine mesh strainer using a spoon to press out any remaining solids for a silky consomme.

   Time: PT2M

9. Prep Mushrooms and Vegetables

   Shred the 5 lb king oyster mushrooms by pulling them apart with a fork. Slice the 5 large portobello mushrooms thickly, separate oyster mushroom petals, and slice the 4 plum tomatoes. Rough‑chop a second white onion for sautéing.

   Time: PT20M

10. Pressure‑Cook the Consomme with Mushrooms

    Set the pressure cooker to sauté mode, add ¼ cup avocado oil, and cook the chopped onion until translucent. Stir in the toasted‑and‑ground spice blend, 3 Tbsp Mexican oregano, 2 Tbsp dried thyme, 4½ Tbsp coconut aminos, 2 Tbsp ground cumin, and 3 Tbsp ground coriander; cook 1 minute. Add tomato slices, season with sea salt, then layer the shredded king oyster mushrooms, oyster mushroom petals, and portobello slices. Pour in the strained adobo sauce plus 1 cup water, seal the lid, and pressure‑cook on high for 30 minutes.

    Time: PT30M

    Temperature: High pressure

11. Natural Release & Rest

    Allow the pressure to release naturally, then carefully open the lid. Let the pot sit uncovered for 1 hour so flavors meld and the mushrooms fully absorb the consomme.

    Time: PT1H

12. Separate Mushrooms from Sauce

    Using a slotted spoon, transfer the cooked mushrooms to a large bowl; set aside. Return the remaining liquid to the pot.

    Time: PT5M

13. Reduce Consomme

    Place the pot with the liquid on a cast‑iron skillet over high heat. Cook, stirring occasionally, until the sauce thickens to a glossy, slightly reduced consistency (about 10 minutes).

    Time: PT10M

    Temperature: High

14. Prepare Tacos

    Heat a cast‑iron skillet over medium heat, add a thin layer of avocado oil. Warm each corn or flour tortilla 1 minute per side. Sprinkle shredded vegan mozzarella on one half, add a generous mound of the reduced‑sauce mushrooms, top with chopped raw onion and fresh cilantro. Fold the tortilla in half, press gently with a spatula, and cook 30 seconds per side until cheese melts and edges crisp.

    Time: PT15M

    Temperature: Medium

15. Optional Smoking

    If desired, place assembled tacos in a smoker pre‑heated with apple wood chips and smoke for 10 minutes for a street‑food aroma.

    Time: PT10M

    Temperature: Low smoke

16. Serve

    Serve the tacos hot with a small bowl of the remaining consomme for dipping, a squeeze of key lime juice, and extra chopped cilantro on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Wo Chilies: Guajillo chilies, Pasilla chilies
• Instead of Ancho Chilies: Pasilla chilies, Mulato chilies
• Instead of Chili de Árbol: Thai bird's eye chilies, Serrano chilies
• Instead of White Onion: yellow onion
• Instead of Cinnamon Sticks: Ground cinnamon (use less)
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of White Vinegar: Apple cider vinegar
• Instead of King Oyster Mushrooms: King Trumpet mushrooms
• Instead of Portobello Mushrooms: Cremini mushrooms
• Instead of Oyster Mushrooms: Shiitake mushrooms
• Instead of Plum Tomatoes: Roma tomatoes
• Instead of Avocado Oil: vegetable oil
• Instead of Mexican Oregano: Regular oregano
• Instead of Dried Thyme: Fresh thyme (1 tbsp)
• Instead of Coconut Aminos: Soy sauce (low sodium)
• Instead of Vegan Shredded Mozzarella Cheese: Vegan cheddar
• Instead of Fresh Cilantro: Parsley
• Instead of Corn Tortillas: Flour tortillas
• Instead of Key Lime Juice: Lime juice

Equipment Needed

• Large Pot
• Large Bowl
• Kitchen Scissors
• Spoon
• Blender
• Coffee Grinder
• Fine Mesh Strainer (optional)
• Pressure Cooker
• Cast Iron Skillet
• Spatula
• Measuring Spoons
• Cutting Board
• Chef Knife

Critical Steps — Do Not Skip

• Removing seeds from wo and ancho chilies safely
• Toasting whole spices without burning
• Blending a smooth adobo sauce
• Pressure‑cooking mushrooms with consomme
• Reducing the consomme to the right thickness
• Assembling and crisping the tacos

Chef Tips from the Video

• Toast the whole spices until they just start to pop; this releases essential oils and deepens flavor.
• For extra smoky depth, add a pinch of smoked paprika to the spice blend.
• If you lack a coffee grinder, a mortar and pestle works well for grinding toasted spices.
• Use a high‑speed blender; a food processor may leave a grainy texture.

Troubleshooting

Storage

Refrigerator: Store the consomme and cooked mushrooms separately in airtight containers for up to 4 days.

Freezer: Freeze the consomme and mushroom mixture in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• The chili consomme can be prepared up to 2 days ahead and refrigerated.
• Cooked mushrooms keep well for 3 days; reheat gently in the reduced consomme.
• Tortillas can be warmed just before serving to retain crispness.

Frequently Asked Questions