Food 
VEGAN TACOS DE BIRRIA
Ingredients
For the "meat":
- 1 medium cauliflower head chopped into small florets
- 1 tbsp. vegetable oil
- 1/2 onion diced
- 3 garlic cloves minced
- 2 tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 cups vegetable broth
For the tacos:
- 12-16 small corn tortillas
- 1/2 onion diced
- 1-2 jalapeño peppers sliced
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the chopped cauliflower, and sauté until it is browned and slightly crispy, about 10-15 minutes.
- Add the diced onion and minced garlic to the pot, and sauté for another 5-7 minutes, until the onion is translucent.
- Add the smoked paprika, cumin, dried oregano, salt, and black pepper to the pot, and stir to combine with the cauliflower mixture. Sauté for another 2-3 minutes, until the spices are fragrant.
- Pour the vegetable broth over the cauliflower mixture and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 20-25 minutes, until the cauliflower is very tender and the liquid has reduced and thickened slightly.
- Use a potato masher or fork to mash the cauliflower mixture until it resembles shredded meat.
- Warm the corn tortillas in a separate skillet or in the oven.
- Assemble the tacos by spooning the cauliflower mixture onto each tortilla, and topping with diced onion and sliced jalapeño.
- Serve the tacos hot, with lime wedges on the side for squeezing over the top.
Notes
NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 8g | Total Carbohydrates: 47g | Dietary Fiber: 10g | Protein: 9g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
