Vegetarian Birria

Experience the robust flavors of *Vegetarian Birria*, a plant-based twist on the traditional Mexican dish. This hearty recipe features a symphony of dried guajillo, ancho, and pasilla chiles blended into a rich, smoky sauce, perfectly complemented by tender chunks of carrots, potatoes, and earthy mushrooms. Infused with aromatic spices like cumin, coriander, cinnamon, and cloves, this dish delivers bold layers of flavor in every bite. Simmered to perfection and served with warm corn tortillas, fresh cilantro, and a zesty squeeze of lime, this vegetarian birria is a comforting, satisfying meal that's perfect for weeknight dinners or special occasions. Packed with vibrant ingredients and allergen-friendly options, it’s a flavorful celebration of plant-based cooking that stays true to its roots.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 2 cups boiling water
• 3 tablespoons olive oil
• 1 large, chopped onion
• 4 cloves garlic cloves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 0.5 teaspoon black pepper
• 2 medium, chopped tomatoes
• 4 cups vegetable broth
• 2 large, sliced carrots
• 2 medium, cubed potatoes
• 8 ounces, sliced mushrooms
• 2 teaspoons salt
• 1 tablespoon apple cider vinegar
• 8 pieces corn tortillas
• 1 bunch, chopped fresh cilantro
• 3 limes lime wedges

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let them soak for about 15 minutes until softened.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the garlic, coriander seeds, cumin seeds, cinnamon, cloves, and black pepper. Cook for another 2 minutes until the spices are fragrant.

Step 4

Drain the soaked chiles and add them to the pot along with the chopped tomatoes. Cook for about 5 minutes.

Step 5

Transfer the mixture to a blender and add 1 cup of the vegetable broth. Blend until smooth.

Step 6

Return the chile sauce to the pot and add the remaining vegetable broth, sliced carrots, cubed potatoes, and sliced mushrooms. Stir well.

Step 7

Bring the mixture to a boil, reduce the heat, and let it simmer for about 45 minutes, or until the vegetables are tender.

Step 8

Season with salt and stir in the apple cider vinegar.

Step 9

Serve the Vegetarian Birria hot with corn tortillas. Garnish with fresh cilantro and a squeeze of lime juice for extra flavor.

Nutrition Facts

Serving size	(3270.2g)

Amount per serving	% Daily Value*
Calories	2613.9

Total Fat 80.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 11.0g
Cholesterol 0mg	0%
Sodium 7616.7mg	0%
Total Carbohydrate 425.4g	0%
Dietary Fiber 82.1g	0%
Total Sugars 54.4g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 729.6mg	0%
Iron 26.8mg	0%
Potassium 8640.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 11.1%

Carbs: 62.4%