Oyster Mushroom & Jackfruit Birria

A vegan birria you can enjoy any time - and feel good about, inside and out!

Ingredients

2 dried guajillo chiles, stemmed and seeded

1 dried ancho chile, stemmed and seeded

1 tablespoon olive oil, divided

1/2 small yellow onion, roughly chopped

1 garlic clove, chopped

1 medium Roma tomato, quartered

1 1/2 cups vegetable broth

1 tablespoon apple cider vinegar

2 teaspoons soy sauce

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 (14-ounce) can young green jackfruit in water or brine, drained and rinsed

8 ounces king oyster mushrooms

2 tablespoons finely diced white onion

2 tablespoons chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Heat a dry skillet over medium heat. Add the guajillo and ancho chiles and toast for 20–30 seconds per side, just until fragrant. Do not let them burn. Transfer the chiles to a bowl, cover with very hot water, and let soak for 15 minutes.

2. Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, and tomato and cook for 5–7 minutes, until softened and beginning to brown.

3. Drain the softened chiles and add them to a blender with the cooked onion, garlic, and tomato, 1 cup of the vegetable broth, apple cider vinegar, soy sauce, oregano, cumin, cinnamon, cloves, and salt. Blend until completely smooth.

4. Use your fingers or two forks to pull the jackfruit into coarse shreds, removing any particularly hard core pieces. Use a fork to shred the king oyster mushroom stems lengthwise and thinly slice or tear the caps.

5. Heat the remaining olive oil in a large skillet over medium-high heat. Add the jackfruit and mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture begins to brown around the edges.

6. Pour the chile sauce over the jackfruit and mushrooms and add the remaining 1/2 cup vegetable broth. Stir well to coat. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is tender and the sauce has reduced and thickened enough to generously coat the jackfruit and mushrooms while remaining saucy. If the mixture becomes too thick, add a splash of vegetable broth or water. Taste and adjust the salt if needed.

7. Spoon the mushroom and jackfruit birria with plenty of the chile sauce into shallow bowls. Top with diced white onion and cilantro and serve immediately with lime wedges.

Oyster Mushroom & Jackfruit Birria

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Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A vegan birria you can enjoy any time - and feel good about, inside and out!

Ingredients

• 2 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 1 tablespoon olive oil, divided
• 1/2 small yellow onion, roughly chopped
• 1 garlic clove, chopped
• 1 medium Roma tomato, quartered
• 1 1/2 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 2 teaspoons soy sauce
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (14-ounce) can young green jackfruit in water or brine, drained and rinsed
• 8 ounces king oyster mushrooms
• 2 tablespoons finely diced white onion
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat a dry skillet over medium heat. Add the guajillo and ancho chiles and toast for 20–30 seconds per side, just until fragrant. Do not let them burn. Transfer the chiles to a bowl, cover with very hot water, and let soak for 15 minutes.
2. Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, and tomato and cook for 5–7 minutes, until softened and beginning to brown.
3. Drain the softened chiles and add them to a blender with the cooked onion, garlic, and tomato, 1 cup of the vegetable broth, apple cider vinegar, soy sauce, oregano, cumin, cinnamon, cloves, and salt. Blend until completely smooth.
4. Use your fingers or two forks to pull the jackfruit into coarse shreds, removing any particularly hard core pieces. Use a fork to shred the king oyster mushroom stems lengthwise and thinly slice or tear the caps.
5. Heat the remaining olive oil in a large skillet over medium-high heat. Add the jackfruit and mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture begins to brown around the edges.
6. Pour the chile sauce over the jackfruit and mushrooms and add the remaining 1/2 cup vegetable broth. Stir well to coat. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is tender and the sauce has reduced and thickened enough to generously coat the jackfruit and mushrooms while remaining saucy. If the mixture becomes too thick, add a splash of vegetable broth or water. Taste and adjust the salt if needed.
7. Spoon the mushroom and jackfruit birria with plenty of the chile sauce into shallow bowls. Top with diced white onion and cilantro and serve immediately with lime wedges.

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