the Best Vegan Birria! QuesaTacos, Tortas, Ramen, Grilled Cheese, Meal Prep

Ingredients

• 6 pieces Guajillo Chilies (Stem removed, seeds mostly removed)
• 3 pieces Pasilla Chilies (Stem removed, seeds mostly removed)
• 3 pieces Chile de Arbol (Whole, keep seeds for heat)
• 1 stick Cinnamon Stick (Whole, for toasting)
• 1 tablespoon Coriander Seeds (Whole, toasted)
• 1 teaspoon Cumin Seeds (Whole, toasted)
• 1 tablespoon Black Peppercorns (Whole, toasted)
• 4 pieces Bay Leaves (Whole, toasted)
• 0.5 teaspoon Allspice (Ground)
• 0.5 teaspoon Cloves (Ground)
• 1 tablespoon Mexican Oregano (Dried, ground with other spices)
• 2 cups Soy Curls (Dry; rehydrate in water for 10 minutes, then squeeze and shred)
• 1 large Onion (Roughly chopped)
• 1 head Garlic (Cloves peeled)
• 8 pieces Canned Whole Peeled Tomatoes (14.5 oz each; keep about 1/4 cup of the juice)
• 0.25 cup Tomato Sauce (from canned tomatoes) (Reserved juice from canned tomatoes)
• 2 tablespoons Chipotle Peppers in Adobo (Finely chopped)
• 2 tablespoons Better Than Bouillon Vegan Beef Base (Can substitute with vegetable broth powder)
• 0.25 cup Apple Cider Vinegar
• 1 tablespoon Vegan Worcestershire Sauce
• 3 tablespoons Mushroom Seasoning
• 2 tablespoons Black Vinegar
• 1 tablespoon Blackstrap Molasses
• 2 teaspoons Marmite (Provides umami depth)
• 2 tablespoons Lime Juice (Juice of 2 limes)
• 6 cups Water (For the broth)
• 1 cup Vegan Mozzarella (Shredded; can use vegan Oaxaca substitute)
• 8 pieces Corn Tortillas (Sturdy, preferably fresh from Mexican market)
• 2 tablespoons Vegetable Oil (For sautéing onion)

Instructions

1. Prepare and Toast Chilies

   Remove stems and most seeds from the guajillo, pasilla, and chile de árbol. Heat a cold, dry skillet over medium heat and toast the chilies, shaking frequently, until lightly charred but not burnt (about 5 minutes).

   Time: PT5M

2. Soak Chilies

   Add enough water to fully cover the toasted chilies, bring to a boil, then turn off the heat, cover, and let steep for 15 minutes until softened.

   Time: PT15M

3. Toast Whole Spices

   In another cold, dry skillet, add 1 stick cinnamon, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tbsp black peppercorns, and 4 bay leaves. Toast over medium heat, stirring, until fragrant and the cumin seeds turn lightly brown (about 3 minutes).

   Time: PT3M

4. Grind Spices

   Transfer toasted spices to a grinder, add 0.5 tsp ground allspice, 0.5 tsp ground cloves, and 1 tbsp Mexican oregano. Grind to a fine powder.

   Time: PT2M

5. Rehydrate Soy Curls

   Place 2 cups dry soy curls in a bowl, cover with hot water and let sit for 10 minutes. Drain, squeeze out excess liquid, then shred or chop into bite‑size pieces.

   Time: PT14M

6. Sauté Onion and Garlic

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the roughly chopped onion and sauté 6‑7 minutes until translucent. Add peeled garlic cloves and cook 1 minute more.

   Time: PT8M

7. Add Tomatoes

   Add the 8 canned whole peeled tomatoes (with their juices) and 1/4 cup reserved tomato sauce. Crush with a wooden spoon until broken up. Cook 2 minutes.

   Time: PT2M

8. Incorporate Ground Spices and Chipotle

   Stir in the ground spice blend from step 4 and 2 tbsp chopped chipotle in adobo. Simmer 5 minutes, allowing flavors to meld.

   Time: PT5M

9. Blend Chili‑Tomato Base

   Transfer the softened chilies (with 1 cup of their steeping water) and the tomato‑onion‑garlic mixture to a high‑speed blender. Blend until smooth (about 2 minutes).

   Time: PT2M

10. Build the Consomme

    Pour the blended mixture into a large Dutch oven. Add 6 cups water, 2 tbsp Better Than Bouillon vegan beef base, 1/4 cup apple cider vinegar, 1 tbsp vegan Worcestershire sauce, 3 tbsp mushroom seasoning, 2 tbsp black vinegar, 1 tbsp blackstrap molasses, 2 tsp Marmite, and the juice of 2 limes. Stir well.

    Time: PT5M

11. Add Soy Curls and Simmer

    Stir the shredded soy curls into the pot. Bring the mixture to a gentle simmer over medium‑low heat, then simmer uncovered for 25‑30 minutes, allowing the curls to absorb the broth.

    Time: PT30M

12. Separate Birria from Consomme

    Using a large strainer or a slotted spoon, carefully scoop out the soy‑curl birria, leaving the clear consomme in the pot. Reserve both components for serving.

    Time: PT5M

13. Assemble Quesa Tacos

    Heat a griddle or large skillet over medium‑high heat. Dip each tortilla briefly in the hot consomme, coating both sides, then place on the griddle. Sprinkle shredded vegan mozzarella and a generous spoonful of the birria onto one half of the tortilla, fold like a quesadilla, and cook until both sides are golden and the cheese melts (about 3‑4 minutes total).

    Time: PT8M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Guajillo Chilies: Ancho chilies, Pasilla chilies
• Instead of Pasilla Chilies: Mulato chilies, Ancho chilies
• Instead of Chile de Arbol: Cayenne pepper flakes
• Instead of Cinnamon Stick: Ground cinnamon (1/2 tsp)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Black Peppercorns: Ground black pepper (1 tsp)
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Allspice: Ground cloves (0.25 tsp)
• Instead of Cloves: Allspice (0.5 tsp)
• Instead of Mexican Oregano: Regular oregano (1 tbsp)
• Instead of Soy Curls: Jackfruit, Oyster mushrooms
• Instead of Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Canned Whole Peeled Tomatoes: Fresh Roma tomatoes (4 large)
• Instead of Tomato Sauce (from canned tomatoes): Passata (1/4 cup)
• Instead of Chipotle Peppers in Adobo: Smoked paprika (1 tsp) + cayenne (1/4 tsp)
• Instead of Better Than Bouillon Vegan Beef Base: Vegetable broth (1 cup)
• Instead of Apple Cider Vinegar: White wine vinegar (0.25 cup)
• Instead of Vegan Worcestershire Sauce: Soy sauce (1 tbsp)
• Instead of Mushroom Seasoning: Nutritional yeast (2 tbsp)
• Instead of Black Vinegar: Rice vinegar (2 tbsp)
• Instead of Blackstrap Molasses: Dark brown sugar (1 tbsp)
• Instead of Marmite: Vegemite (2 tsp)
• Instead of Lime Juice: Citric acid (1 tsp)
• Instead of Vegan Mozzarella: Vegan cheddar (1 cup)
• Instead of Corn Tortillas: Flour tortillas (8)
• Instead of Vegetable Oil: Canola oil (2 tbsp)

Equipment Needed

• Cold Dry Skillet
• Medium Saucepan
• Spice Grinder or Mortar & Pestle
• Large Dutch Oven
• High‑Speed Blender
• Strainer or Large Sieve (optional)
• Slotted Spoon (optional)
• Griddle or Large Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Toasting chilies without burning them
• Properly soaking and draining soy curls
• Simmering the broth long enough for flavor infusion
• Separating the birria from the consomme without making a mess

Chef Tips from the Video

• Toast the whole spices in a dry pan for extra depth; even a few seconds makes a big difference.
• Add a splash of the consomme to the skillet when browning the soy curls before assembling tacos for extra caramelization.
• For extra smoky flavor, finish the birria with a quick char on a hot grill or cast‑iron pan.

Troubleshooting

Storage

Refrigerator: Store birria and consomme in separate airtight containers for up to 5 days.

Freezer: Freeze both components in freezer‑safe bags for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The consomme can be made up to 3 days ahead and refrigerated; reheat gently before using.
• Birria can be stored separately and reheated in a saucepan or microwave; add a splash of water if it looks thick.
• Both components freeze well; label with date.

Frequently Asked Questions