Oyster Mushroom Birria Tacos Recipe by Kei Kei
Cooking Instructions 1 Hour 30 Min 1 Heat olive oil, sauté tomatoes, onion, and garlic until browned. 2 Toast bay leaf, cinnamon, and allspice in a dry pan until aromatic. 3 Add toasted spices and broth to tomato mix along with chipotle peppers 15–20 min. 4 Blend and strain mixture. Return to pot, add more broth, seasonings, cilantro, and bay leaf. Simmer on low. 5 Sauté shredded mushrooms in olive oil. Add consomé, seasonings, and cook until tender. 6 Dip tortillas in consomé, cook on skillet, fill with mushrooms and cheese, fold, and crisp both sides. 7 Top with cilantro, onion, and lime. Serve with warm consomé for dipping. 1 Heat olive oil, sauté tomatoes, onion, and garlic until browned. 1 Heat olive oil, sauté tomatoes, onion, and garlic until browned. 2 Toast bay leaf, cinnamon, and allspice in a dry pan until aromatic. 2 Toast bay leaf, cinnamon, and allspice in a dry pan until aromatic. 3 Add toasted spices and broth to tomato mix along with chipotle peppers 15–20 min. 3 Add toasted spices and broth to tomato mix along with chipotle peppers 15–20 min. 4 Blend and strain mixture. Return to pot, add more broth, seasonings, cilantro, and bay leaf. Simmer on low. 4 Blend and strain mixture. Return to pot, add more broth, seasonings, cilantro, and bay leaf. Simmer on low. 5 Sauté shredded mushrooms in olive oil. Add consomé, seasonings, and cook until tender. 5 Sauté shredded mushrooms in olive oil. Add consomé, seasonings, and cook until tender. 6 Dip tortillas in consomé, cook on skillet, fill with mushrooms and cheese, fold, and crisp both sides. 6 Dip tortillas in consomé, cook on skillet, fill with mushrooms and cheese, fold, and crisp both sides. 7 Top with cilantro, onion, and lime. Serve with warm consomé for dipping. 7 Top with cilantro, onion, and lime. Serve with warm consomé for dipping. Tips For extra crispy tacos, lightly fry the tortillas in oil before filling them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Ice Cream with Olive Oil and Dates Blue Cheese Sauce Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Ice Cream with Olive Oil and Dates Blue Cheese Sauce Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes Almond walnut cake with mascarpone pistachio cream frosting Mumbai Roadside Oil - Free Sweet Potato Chat (Shravan Special) Peanut Ladoo With Cranberries - Easy To Enjoy Avidly Indian Dessert (Vrat Special) Wheat Flour Rose Dryfruits Gud Papdi / Sukhdi - Gujarat Traditional Simple Special Sweet Soft Sukhdi Whole Moong Kadhi Chawal - Khatta Moong Bhaat - Sour Moong Rice - Comfort Soul Food - Lunch/Dinner Restaurant Style Avocado 🥑 Toast With Salsa Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes Almond walnut cake with mascarpone pistachio cream frosting Mumbai Roadside Oil - Free Sweet Potato Chat (Shravan Special) Peanut Ladoo With Cranberries - Easy To Enjoy Avidly Indian Dessert (Vrat Special) Wheat Flour Rose Dryfruits Gud Papdi / Sukhdi - Gujarat Traditional Simple Special Sweet Soft Sukhdi Whole Moong Kadhi Chawal - Khatta Moong Bhaat - Sour Moong Rice - Comfort Soul Food - Lunch/Dinner Restaurant Style Avocado 🥑 Toast With Salsa