Name: Birria Nachos
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tsp oregano; 2 tbsp olive oil; 1 large onion; 1 tbsp garlic purée; 500 g plant-based steaks; 2 tsp ground coriander; 1 tsp cumin; 1 tsp chilli powder; 0.5 tsp cinnamon; 0.5 tsp ground cloves; 0.5 tsp allspice; 2 null bay leaves; 1 tbsp tomato purée; 1 can chopped tomatoes; 400 ml vegetable stock; 1 tbsp ancho chilli paste; 1 tsp tamari; 2 tsp brown sugar; null to_taste salt; null to_taste pepper; 1 tsp apple cider vinegar; 2 null banana shallots; 2 null jalapeños; 3 null limes; 6 medium tomatoes (good quality); 30 g coriander; 100 g plant-based cheese; 200 g tortilla chips

Instructions

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1

Peel and finely dice the onion (1 large). Cut the plant-based steaks (500 g) into rough 2cm chunks. Make up the vegetable stock (400 ml).
2

Warm the olive oil (2 tbsp) in a pan over medium heat. Add the diced onion (1 large) and a [pinch salt] to the pan and stir for 4-5 minutes. Add the garlic purée (1 tbsp) and stir for 1 minute. Add the oregano (2 tsp), ground coriander (2 tsp), cumin (1 tsp), chilli powder (1 tsp), cinnamon (0.5 tsp), ground cloves (0.5 tsp), and allspice (0.5 tsp), stir for 30 seconds. Add the plant-based steaks (500 g) and leaves (2 bay) to the pan and stir for 2-3 minutes (add another olive oil (1 tbsp) here if dry). Add the tomato purée (1 tbsp), chopped tomatoes (1 can), vegetable stock (400 ml), ancho chilli paste (1 tbsp), and tamari (1 tsp), stir to combine, reduce heat and simmer for 12-15 minutes, stirring occasionally. Add the apple cider vinegar (1 tsp) and brown sugar (2 tsp) and stir. Season the birria to taste with [salt to_taste] and [pepper to_taste].
3

Peel and finely dice the shallots (2 banana). Trim, core, and dice the jalapeños (2). Roll and halve the limes (3). Dice the tomatoes (6 medium). Pick the coriander (30 g) leaves and finely chop. Combine the shallots, jalapeños, tomatoes, coriander, and [salt to_taste] in a bowl and toss. Drain excess liquid from the pico de gallo through a sieve. Transfer pico de gallo back to the bowl, squeeze over the [lime juice], and season with more [salt to_taste] if needed.
4

Grate the plant-based cheese (100 g).
5

Tip the tortilla chips (200 g) into a serving vessel, spoon over the birria, sprinkle with the grated plant-based cheese (100 g). Grill until the cheese is melted. Sprinkle the pico de gallo over the nachos and serve immediately.