Veggie Birria Style Cheesy Tacos
with Wedges and Baby Plum Tomato Salad
Inspired by some of the world's most popular street food, these tasty Veggie Birria Style Cheesy Tacos are perfect for a casual sharing-style vegetarian dinner. These Mexican style birria tacos served with a tangy dipping sauce don't need to contain meat to be melt-in-your-mouth delicious.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 ball(s)
Mozzarella
(Contains Milk)
60 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
20 grams
Chipotle Paste
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Meanwhile, grate the Cheddar cheese.
Halve the baby plum tomatoes.
In a medium bowl, combine the olive oil for the dressing (see pantry for amount) with a pinch of salt and pepper. Add the tomatoes and toss to coat. Set aside.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Add the Mexican style spice mix and cook until fragrant, 1 min.
Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir through the butter (see pantry for amount) until melted.
Bring to the boil, then reduce the heat to low and keep on a gentle simmer - this is your birria sauce.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
Stir in the chipotle paste (add less if you'd prefer things milder) and a quarter of your birria sauce. Bring to the boil and simmer until thickened, 2-3 mins, then remove from the heat.
Using tongs, dip a tortilla into the remaining birria sauce to coat both sides. Shake off any excess sauce, then lay onto a large lined baking tray.
Repeat with remaining tortillas (2 per person). TIP: Use two baking trays if necessary.
Sprinkle the Cheddar cheese onto one half of each tortilla. Top with the veggie mince and mozzarella, then carefully fold the tortillas in half to enclose filling. Press down to keep together.
Bake your birria tacos on the middle shelf of your oven until golden brown, 15-17 mins.
When everything's ready, add the baby leaves to the tomato bowl and toss to dress the salad. TIP: Don't add the leaves too early or they'll go soggy.
Share your veggie birria style tacos betwen your plates. Serve the wedges and tomato salad alongside.
Serve the remaining birria sauce in small bowls for dipping.
Enjoy!
