[{"_1":2,"_144":-5,"_145":-5},"loaderData",{"_3":4,"_143":-5},"routes/search._index",{"_5":6,"_142":68},"posts",[7,49,91,117],{"_8":9,"_10":11,"_12":13,"_39":40,"_41":42,"_43":44,"_45":46,"_47":48},"fileName","Mexico","slug","mexico","frontmatter",{"_14":15,"_16":17,"_18":19,"_20":21,"_22":23,"_24":25,"_27":17,"_28":29,"_30":31,"_32":33,"_34":35,"_36":29,"_37":38},"title","Mexico: A Culinary Journey","public",true,"date","2024-10-20T00:00:00Z","description","My adventures through Mexico's diverse regional cuisines","category","travel","tags",[11,23,26],"cuisine-overview","featured","cover","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-lg.webp","cover-xs","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xs.webp","cover-sm","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-sm.webp","cover-md","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-md.webp","cover-lg","cover-xl","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xl.webp","firstParagraphText","After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.","plain","Mexico: A Culinary JourneyAfter spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.Oaxaca - The Land of MolesOaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.Yucatán - Mayan FlavorsThe Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.Mexico City - Where Everything ConvergesThe capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.Puebla - Baroque CuisinePuebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.Essential IngredientsChilies: The backbone of Mexican cooking. Each variety has its own flavor profileCorn: Still processed traditionally with lime to make masaHerbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterpartsChocolate: Used in savory dishes, not just dessertsRecipes to TryMole Negro Oaxaqueño - The king of molesCochinita Pibil - Yucatecan pulled porkBirria Tacos - Mexico's iconic street foodFish Tacos - Coastal Mexican perfectionMexican Guacamole - The perfect accompanimentMexican Street Corn Elote - Street food classicMexican Horchata - Traditional rice drinkFermented Salsa - Complex fermented flavorsSalsa Verde - Bright, tomatillo-based sauceRestaurant RecommendationsPujol Review - Mexico City's most famous restaurantCasa Oaxaca Review - Elevated regional cuisineMexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.","html","

Mexico: A Culinary Journey

After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.

Oaxaca - The Land of Moles

Oaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.

Yucatán - Mayan Flavors

The Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.

Mexico City - Where Everything Converges

The capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.

Puebla - Baroque Cuisine

Puebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.

Essential Ingredients

Chilies: The backbone of Mexican cooking. Each variety has its own flavor profile
Corn: Still processed traditionally with lime to make masa
Herbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterparts
Chocolate: Used in savory dishes, not just desserts

Recipes to Try

Mole Negro Oaxaqueño - The king of moles
Cochinita Pibil - Yucatecan pulled pork
Birria Tacos - Mexico's iconic street food
Fish Tacos - Coastal Mexican perfection
Mexican Guacamole - The perfect accompaniment
Mexican Street Corn Elote - Street food classic
Mexican Horchata - Traditional rice drink
Fermented Salsa - Complex fermented flavors
Salsa Verde - Bright, tomatillo-based sauce

Restaurant Recommendations

Pujol Review - Mexico City's most famous restaurant
Casa Oaxaca Review - Elevated regional cuisine

Mexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.

","toc",[],"originalFilePath","articles/countries/Mexico.md",{"_8":50,"_10":51,"_12":52,"_39":79,"_41":80,"_43":81,"_45":82,"_47":83,"_84":85,"_86":87,"_88":89,"_90":87},"Mole Negro Oaxaqueño","mole-negro-oaxaqueno",{"_14":50,"_16":17,"_18":53,"_10":51,"_20":54,"_22":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_24":66,"_72":73,"_28":74,"_30":75,"_32":76,"_34":77,"_36":74,"_37":78},"2024-11-15T00:00:00Z","A complex, rich black mole from Oaxaca with over 30 ingredients","main-dish","cuisine","Mexican","cook_time","4 hours","prep_time","1 hour","servings",8,"difficulty","advanced",[67,68,69,70,71],"mexican","oaxaca","mole","traditional","spicy","visual_style","pre-columbian codex meets contemporary oaxacan textile art - deep obsidian blacks and burnt umber, ancient stone molcajete textures, indigenous zapotec weaving patterns, smoky copal incense atmosphere, terracotta clay vessels, traditional mercado lighting with dramatic shadows","/_repo/medias/a3508b0786457d6a2a97eed8926a3e2bae5c9afb9d8901787f45da8f680856f7-lg.webp","/_repo/medias/a3508b0786457d6a2a97eed8926a3e2bae5c9afb9d8901787f45da8f680856f7-xs.webp","/_repo/medias/a3508b0786457d6a2a97eed8926a3e2bae5c9afb9d8901787f45da8f680856f7-sm.webp","/_repo/medias/a3508b0786457d6a2a97eed8926a3e2bae5c9afb9d8901787f45da8f680856f7-md.webp","/_repo/medias/a3508b0786457d6a2a97eed8926a3e2bae5c9afb9d8901787f45da8f680856f7-xl.webp","Thirty ingredients charred, toasted, fried, and blended into Mexico's most complex sauce—that's mole negro. The depth comes from charring chilies until they're almost burnt, creating layers of smoke and earth that build into something that tastes like ancient Oaxaca itself.","Thirty ingredients charred, toasted, fried, and blended into Mexico's most complex sauce—that's mole negro. The depth comes from charring chilies until they're almost burnt, creating layers of smoke and earth that build into something that tastes like ancient Oaxaca itself.IngredientsFor the chilies:🌶️ 250g chilhuacles negros🌶️ 100g mulato chilies🌶️ 50g pasilla chilies🌶️ 2 chipotle chiliesFor the spices:🌰 1 tbsp sesame seeds🫘 1/2 tsp cumin seeds🌿 1/2 tsp dried oregano🌿 1/4 tsp dried thyme🍃 2 bay leaves⭐ 2 star anise🪵 1 stick Mexican cinnamonOther ingredients:🍅 4 ripe tomatoes🧅 1 white onion, quartered🧄 8 garlic cloves🍌 1 ripe plantain🍫 100g Mexican chocolate🥜 50g peanuts🍞 1 slice of bread, torn🦃 2kg turkey or chicken, cut into pieces🧂 Salt to tasteInstructionsToast and char the chilies: In a dry pan over medium-high heat, toast each type of chili separately until they're very dark, almost black. This is crucial - don't be afraid of the char! Transfer to a bowl and cover with hot water. Let soak for 30 minutes.Charring chilies for mole negroPrepare the aromatics: Char the tomatoes, onion, and garlic directly over a gas flame or under a broiler until blackened in spots. Set aside.Toast the spices: In the same dry pan, toast the sesame seeds, cumin, oregano, thyme, bay leaves, star anise, and cinnamon until fragrant. Reserve 1 tablespoon of sesame seeds for garnish.Fry the plantain: Slice and fry the plantain in a bit of oil until golden. In the same oil, fry the bread until crispy.Blend in batches: Drain the chilies, reserving the soaking liquid. Blend the chilies with some soaking liquid until smooth. Strain through a fine mesh sieve. Blend the charred vegetables, then the spices with peanuts, and finally the plantain and bread.Cook the mole: In a large pot, heat lard or oil. Fry each blended component separately, then combine. Add the chocolate and cook, stirring constantly, for at least 45 minutes. The mole should be thick enough to coat a spoon.Cooking the mole negroPrepare the protein: Season and brown the turkey or chicken pieces. Add to the mole with enough stock to achieve a sauce consistency. Simmer for 1 hour.ServingServe with warm tortillas and garnish with the reserved sesame seeds. This mole tastes even better the next day!NotesDon't be intimidated by the long ingredient list - each component adds a layer of flavor. I first tried authentic mole negro at a small fonda in Oaxaca city, which I wrote about in Oaxaca Street Food Adventures.For a simpler Mexican dish, try my Cochinita Pibil or the comfort of Birria Tacos with Rich Consommé. Both share the same patient approach to building complex flavors through time and technique. Serve with warm tortillas and a side of Mexican Guacamole to balance the richness.","

Thirty ingredients charred, toasted, fried, and blended into Mexico's most complex sauce—that's mole negro. The depth comes from charring chilies until they're almost burnt, creating layers of smoke and earth that build into something that tastes like ancient Oaxaca itself.

Ingredients

For the chilies:

🌶️ 250g chilhuacles negros
\n🌶️ 100g mulato chilies
\n🌶️ 50g pasilla chilies
\n🌶️ 2 chipotle chilies

For the spices:

🌰 1 tbsp sesame seeds
\n🫘 1/2 tsp cumin seeds
\n🌿 1/2 tsp dried oregano
\n🌿 1/4 tsp dried thyme
\n🍃 2 bay leaves
\n⭐ 2 star anise
\n🪵 1 stick Mexican cinnamon

Other ingredients:

🍅 4 ripe tomatoes
\n🧅 1 white onion, quartered
\n🧄 8 garlic cloves
\n🍌 1 ripe plantain
\n🍫 100g Mexican chocolate
\n🥜 50g peanuts
\n🍞 1 slice of bread, torn
\n🦃 2kg turkey or chicken, cut into pieces
\n🧂 Salt to taste

Instructions

Toast and char the chilies: In a dry pan over medium-high heat, toast each type of chili separately until they're very dark, almost black. This is crucial - don't be afraid of the char! Transfer to a bowl and cover with hot water. Let soak for 30 minutes.

$\"Charring$

\n
Prepare the aromatics: Char the tomatoes, onion, and garlic directly over a gas flame or under a broiler until blackened in spots. Set aside.
\n
\n
Toast the spices: In the same dry pan, toast the sesame seeds, cumin, oregano, thyme, bay leaves, star anise, and cinnamon until fragrant. Reserve 1 tablespoon of sesame seeds for garnish.
\n
\n
Fry the plantain: Slice and fry the plantain in a bit of oil until golden. In the same oil, fry the bread until crispy.
\n
\n
Blend in batches: Drain the chilies, reserving the soaking liquid. Blend the chilies with some soaking liquid until smooth. Strain through a fine mesh sieve. Blend the charred vegetables, then the spices with peanuts, and finally the plantain and bread.
\n
\n
Cook the mole: In a large pot, heat lard or oil. Fry each blended component separately, then combine. Add the chocolate and cook, stirring constantly, for at least 45 minutes. The mole should be thick enough to coat a spoon.
\n

$\"Cooking$

Prepare the protein: Season and brown the turkey or chicken pieces. Add to the mole with enough stock to achieve a sauce consistency. Simmer for 1 hour.

Serving

Serve with warm tortillas and garnish with the reserved sesame seeds. This mole tastes even better the next day!

Notes

Don't be intimidated by the long ingredient list - each component adds a layer of flavor. I first tried authentic mole negro at a small fonda in Oaxaca city, which I wrote about in Oaxaca Street Food Adventures.

For a simpler Mexican dish, try my Cochinita Pibil or the comfort of Birria Tacos with Rich Consommé. Both share the same patient approach to building complex flavors through time and technique. Serve with warm tortillas and a side of Mexican Guacamole to balance the richness.

",[],"recipes/Mole Negro Oaxaqueño.md","firstImage","/_repo/medias/9953212577ab64838cf95140c1cb2de4c0f067695548a1ade116ba6241c6747f-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":92,"_10":93,"_12":94,"_39":111,"_41":112,"_43":113,"_45":114,"_47":115,"_84":116,"_86":87,"_88":89,"_90":87},"Birria Tacos","birria-tacos",{"_14":95,"_16":17,"_27":17,"_18":96,"_20":97,"_22":55,"_56":57,"_60":98,"_58":59,"_62":63,"_64":65,"_24":99,"_72":105,"_28":106,"_30":107,"_32":108,"_34":109,"_36":106,"_37":110},"Birria Tacos with Rich Consommé","2024-12-10T11:00:00.000Z","Slow-braised beef in aromatic chile broth, served as soup or stuffed in tortillas","45 minutes",[100,67,101,102,103,104],"birria","beef","slow-cooked","consommé","tacos","modern mexican street food meets vintage guadalajara photography - deep red chile tones, warm tortilla yellows, rustic cast iron and clay pot textures, authentic taqueria atmosphere with weathered wooden tables, steam rising from consommé, vibrant street market energy","/_repo/medias/9a147409b8557f743602b585fa0acbf88232e4af0f38e9777956450cabc82442-lg.webp","/_repo/medias/9a147409b8557f743602b585fa0acbf88232e4af0f38e9777956450cabc82442-xs.webp","/_repo/medias/9a147409b8557f743602b585fa0acbf88232e4af0f38e9777956450cabc82442-sm.webp","/_repo/medias/9a147409b8557f743602b585fa0acbf88232e4af0f38e9777956450cabc82442-md.webp","/_repo/medias/9a147409b8557f743602b585fa0acbf88232e4af0f38e9777956450cabc82442-xl.webp","Deep red consommé built from layers of smoky chiles and slow-braised beef—that's the soul of birria. Four hours of patient simmering transforms tough cuts into tender, flavorful meat swimming in liquid gold that's as good for dipping tortillas as it is for sipping from a bowl.","Deep red consommé built from layers of smoky chiles and slow-braised beef—that's the soul of birria. Four hours of patient simmering transforms tough cuts into tender, flavorful meat swimming in liquid gold that's as good for dipping tortillas as it is for sipping from a bowl.IngredientsFor the Chile Broth:🌶️ 6 guajillo chiles, stems and seeds removed🌶️ 4 ancho chiles, stems and seeds removed🌶️ 2 chipotle chiles, stems and seeds removed🌶️ 1 pasilla chile, stem and seeds removed🍅 2 Roma tomatoes🧅 1/2 white onion, quartered🧄 6 garlic cloves🥄 1 tsp Mexican oregano🥄 1/2 tsp cumin🥄 1/4 tsp black peppercorns🥄 2 bay leaves🧂 Salt to tasteFor the Meat:🥩 3 lbs beef chuck roast, cut in large chunks🥩 2 lbs beef short ribs🥩 1 lb oxtail (optional but recommended)🧅 1 large white onion, quartered🧄 1 head of garlic, halved🧂 Salt and pepperFor Serving:🌽 Corn tortillas🧀 Oaxaca cheese or mozzarella, shredded🧅 White onion, finely diced🌿 Fresh cilantro, chopped🍋 Lime wedges🌶️ Salsa Verde or Fermented SalsaInstructionsToast the chiles: Heat a dry comal or heavy skillet over medium heat. Toast each chile for 30 seconds per side until fragrant but not burned – burned chiles will make your broth bitter. You'll smell the difference when they're ready.Toasting dried chiles on comalHydrate the chiles: Place toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Reserve the soaking liquid – it's liquid gold.Char the aromatics: On the same comal, char the tomatoes, onion quarters, and garlic until blackened in spots. This takes about 15 minutes total. The char adds depth that can't be replicated any other way.Make the chile paste: Drain chiles (save that liquid!) and blend with charred vegetables, oregano, cumin, peppercorns, and 2 cups of the chile soaking liquid. Blend until completely smooth – strain if needed. This is your flavor foundation.Brown the meat: Season meat generously with salt and pepper. In a large Dutch oven or heavy pot, brown the meat in batches over high heat. Don't skip this step – the browning creates layers of flavor that will carry through the entire dish.Build the broth: Return all meat to the pot. Add the chile paste, remaining onion, garlic head, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce to a gentle simmer.The long simmer: Cover and cook for 3-4 hours, checking occasionally and adding water as needed. The meat is ready when it shreds easily with a fork. Taste and adjust salt throughout cooking.Strain and skim: Remove meat and strain the broth through a fine-mesh sieve. Skim fat from the surface (save some for dipping tortillas). Shred the meat, discarding bones and gristle.For quesabirria: Heat a tortilla on a griddle, add cheese and shredded meat, fold in half. Dip the outside in the red fat from the consommé and cook until crispy and golden. Serve with small bowls of consommé for dipping.For traditional service: Serve the shredded meat in bowls, ladle the hot consommé over top. Garnish with diced onion, cilantro, and lime. Accompany with warm tortillas.Notes & VariationsThe key to great birria is time and good chiles. Don't rush the simmering – low and slow develops the complex flavors that make this dish special. If you can't find all the chiles, guajillo and ancho are the most important.Some cooks add a splash of apple cider vinegar or a piece of piloncillo for subtle sweetness. Others swear by adding beef bones for extra richness. Trust your taste and adjust as you go.The consommé should be deeply red and richly flavored – if it tastes flat, add more salt and maybe a squeeze of lime. This broth is the soul of the dish, so make it sing.Leftover birria keeps beautifully and actually improves overnight as the flavors meld. Reheat gently and thin with water if needed. The best breakfast is yesterday's birria with a fried egg on top.For a plant-based version of this iconic dish, try my Mushroom Birria Tacos—same technique, different protein, equally addictive results.","

Deep red consommé built from layers of smoky chiles and slow-braised beef—that's the soul of birria. Four hours of patient simmering transforms tough cuts into tender, flavorful meat swimming in liquid gold that's as good for dipping tortillas as it is for sipping from a bowl.

Ingredients

For the Chile Broth:

🌶️ 6 guajillo chiles, stems and seeds removed
\n🌶️ 4 ancho chiles, stems and seeds removed
\n🌶️ 2 chipotle chiles, stems and seeds removed
\n🌶️ 1 pasilla chile, stem and seeds removed
\n🍅 2 Roma tomatoes
\n🧅 1/2 white onion, quartered
\n🧄 6 garlic cloves
\n🥄 1 tsp Mexican oregano
\n🥄 1/2 tsp cumin
\n🥄 1/4 tsp black peppercorns
\n🥄 2 bay leaves
\n🧂 Salt to taste

For the Meat:

🥩 3 lbs beef chuck roast, cut in large chunks
\n🥩 2 lbs beef short ribs
\n🥩 1 lb oxtail (optional but recommended)
\n🧅 1 large white onion, quartered
\n🧄 1 head of garlic, halved
\n🧂 Salt and pepper

For Serving:

🌽 Corn tortillas
\n🧀 Oaxaca cheese or mozzarella, shredded
\n🧅 White onion, finely diced
\n🌿 Fresh cilantro, chopped
\n🍋 Lime wedges
\n🌶️ Salsa Verde or Fermented Salsa

Instructions

Toast the chiles: Heat a dry comal or heavy skillet over medium heat. Toast each chile for 30 seconds per side until fragrant but not burned – burned chiles will make your broth bitter. You'll smell the difference when they're ready.

$\"Toasting$

Hydrate the chiles: Place toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Reserve the soaking liquid – it's liquid gold.

Char the aromatics: On the same comal, char the tomatoes, onion quarters, and garlic until blackened in spots. This takes about 15 minutes total. The char adds depth that can't be replicated any other way.

Make the chile paste: Drain chiles (save that liquid!) and blend with charred vegetables, oregano, cumin, peppercorns, and 2 cups of the chile soaking liquid. Blend until completely smooth – strain if needed. This is your flavor foundation.

Brown the meat: Season meat generously with salt and pepper. In a large Dutch oven or heavy pot, brown the meat in batches over high heat. Don't skip this step – the browning creates layers of flavor that will carry through the entire dish.

Build the broth: Return all meat to the pot. Add the chile paste, remaining onion, garlic head, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce to a gentle simmer.

The long simmer: Cover and cook for 3-4 hours, checking occasionally and adding water as needed. The meat is ready when it shreds easily with a fork. Taste and adjust salt throughout cooking.

Strain and skim: Remove meat and strain the broth through a fine-mesh sieve. Skim fat from the surface (save some for dipping tortillas). Shred the meat, discarding bones and gristle.

For quesabirria: Heat a tortilla on a griddle, add cheese and shredded meat, fold in half. Dip the outside in the red fat from the consommé and cook until crispy and golden. Serve with small bowls of consommé for dipping.

For traditional service: Serve the shredded meat in bowls, ladle the hot consommé over top. Garnish with diced onion, cilantro, and lime. Accompany with warm tortillas.

Notes & Variations

The key to great birria is time and good chiles. Don't rush the simmering – low and slow develops the complex flavors that make this dish special. If you can't find all the chiles, guajillo and ancho are the most important.

Some cooks add a splash of apple cider vinegar or a piece of piloncillo for subtle sweetness. Others swear by adding beef bones for extra richness. Trust your taste and adjust as you go.

The consommé should be deeply red and richly flavored – if it tastes flat, add more salt and maybe a squeeze of lime. This broth is the soul of the dish, so make it sing.

Leftover birria keeps beautifully and actually improves overnight as the flavors meld. Reheat gently and thin with water if needed. The best breakfast is yesterday's birria with a fried egg on top.

For a plant-based version of this iconic dish, try my Mushroom Birria Tacos—same technique, different protein, equally addictive results.

",[],"recipes/Birria Tacos.md","/_repo/medias/27ba8c85dab76dc528f7b865649cecee6f24a12b9d188489311bd7e9bbbf0eb4-lg.webp",{"_8":118,"_10":119,"_12":120,"_39":136,"_41":137,"_43":138,"_45":139,"_47":140,"_84":141,"_86":87,"_88":89,"_90":87},"Mushroom Birria Tacos","mushroom-birria-tacos",{"_14":118,"_16":17,"_18":121,"_10":119,"_20":122,"_22":55,"_56":123,"_60":98,"_58":124,"_62":125,"_64":65,"_24":126,"_72":130,"_28":131,"_30":132,"_32":133,"_34":134,"_36":131,"_37":135},"2024-07-16T14:30:00Z","A plant-based twist on the classic birria, featuring meaty mushrooms in a rich, smoky consommé","Mexican-Fusion","3 hours",6,[127,128,129,104,102,103],"mushroom","vegetarian","fusion","street-art-stickers photorealistic mixed with underground-zine energy - bold graffiti textures overlaying hyperrealistic food photography, urban concrete backgrounds with vibrant spray paint colors, raw DIY aesthetic meets polished food styling","/_repo/medias/2bba8c417c3f3d3927af7596e4396dedb6793ef19250904e55cf8285901c3e37-lg.webp","/_repo/medias/2bba8c417c3f3d3927af7596e4396dedb6793ef19250904e55cf8285901c3e37-xs.webp","/_repo/medias/2bba8c417c3f3d3927af7596e4396dedb6793ef19250904e55cf8285901c3e37-sm.webp","/_repo/medias/2bba8c417c3f3d3927af7596e4396dedb6793ef19250904e55cf8285901c3e37-md.webp","/_repo/medias/2bba8c417c3f3d3927af7596e4396dedb6793ef19250904e55cf8285901c3e37-xl.webp","Mushrooms can develop the same pull-apart texture that makes birria so addictive—you just need to treat them like meat. Sear them hard, build layers of smoky chile flavor, and give them time to absorb all those earthy notes. The result is crimson-soaked tortillas that glisten when they hit the griddle, no beef required.","Mushrooms can develop the same pull-apart texture that makes birria so addictive—you just need to treat them like meat. Sear them hard, build layers of smoky chile flavor, and give them time to absorb all those earthy notes. The result is crimson-soaked tortillas that glisten when they hit the griddle, no beef required.After months of experimenting, I cracked it: a mix of king oyster mushrooms and cremini, braised in a complex blend of chiles until they develop that same pull-apart texture that makes birria so addictive. The secret is treating the mushrooms like meat—searing them hard, building layers of flavor, and giving them time to absorb all those smoky, earthy notes.IngredientsFor the mushroom \"meat\":🍄 2 lbs king oyster mushrooms, stems included, shredded lengthwise🍄 1 lb cremini mushrooms, quartered🧄 1 large white onion, chunked🫒 3 tbsp neutral oil🧂 2 tsp kosher saltFor the chile consommé:🌶️ 6 guajillo chiles, stemmed and seeded🌶️ 4 ancho chiles, stemmed and seeded🌶️ 2 chipotle chiles in adobo, plus 2 tbsp sauce🍅 3 Roma tomatoes, halved🧄 1 medium white onion, quartered🧄 6 garlic cloves🥄 2 bay leaves🥄 1 tsp Mexican oregano🥄 1 tsp cumin🥄 1/2 tsp black peppercorns🥄 1/4 tsp cloves🧂 2 tsp kosher salt🍶 6 cups vegetable broth🍶 1 cup dark beer (Negro Modelo or similar)🍶 2 tbsp apple cider vinegarFor serving:🌮 24 corn tortillas🧀 2 cups Oaxaca cheese, shredded (or mozzarella)🧅 1 white onion, finely diced🌿 Fresh cilantro, chopped🍋 Lime wedgesMushroom preparation processInstructionsPrepare the chiles:Heat a dry cast iron skillet over medium heat. Toast the guajillo and ancho chiles for 30 seconds per side until fragrant—don't let them burn or they'll turn bitter. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until soft.Build the consommé base:In the same skillet, char the tomato halves and onion quarters until blackened in spots, about 8 minutes total. Add garlic cloves in the last 2 minutes. This char is crucial—it adds a smoky depth that you can't get any other way.Drain the chiles and transfer to a blender with the charred vegetables, chipotle chiles, adobo sauce, bay leaves, oregano, cumin, peppercorns, cloves, and 2 cups of broth. Blend until completely smooth—this takes about 2 minutes on high. Strain through a fine mesh sieve, pressing the solids. You want a silky, deep red liquid.Sear the mushrooms:This step is non-negotiable. Heat oil in a large Dutch oven over high heat. Working in batches, sear the mushrooms until deeply browned, about 4-5 minutes per batch. Don't crowd them or they'll steam instead of caramelize. Season each batch with salt as you go.Braise:Return all mushrooms to the pot. Add the strained chile mixture, remaining broth, beer, and vinegar. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2.5-3 hours, stirring occasionally, until the mushrooms are fork-tender and the liquid has reduced by about half.Taste and adjust salt—the consommé should be rich, smoky, and just barely spicy. Remove bay leaves. Using two forks, shred any larger mushroom pieces until everything has a pulled-meat texture.Make the tacos:Heat a griddle or large skillet over medium-high heat. Dip each tortilla in the warm consommé, coating both sides. Place on the griddle, add cheese and a generous scoop of mushroom filling to half the tortilla, then fold over. Cook 2-3 minutes per side until crispy and golden.Serve immediately with the consommé in small bowls for dipping, alongside diced onion, cilantro, and lime wedges.Final plated mushroom birria tacosNotes & VariationsThe key to convincing \"meaty\" texture is the shredding technique—tear the king oyster mushroom stems with the grain, not against it. They'll hold up better during the long braise and mimic the fiber structure of shredded beef.If you can't find guajillo chiles, substitute with New Mexico or California chiles. The flavor will be different but still delicious. For extra richness, add a square of dark chocolate to the consommé in the last 30 minutes of cooking.Make the filling ahead—it actually tastes better the next day as the flavors meld together. The consommé can be frozen for up to 3 months.This recipe connects back to our Birria Tacos with Rich Consommé but takes it in a completely different direction. It's proof that the best adaptations don't just substitute ingredients—they reimagine the entire approach while honoring what made the original so special.Like traditional birria, this version benefits from the complex depth of Fermented Salsa as a condiment—the tangy funk complements the rich, smoky broth beautifully.","

Mushrooms can develop the same pull-apart texture that makes birria so addictive—you just need to treat them like meat. Sear them hard, build layers of smoky chile flavor, and give them time to absorb all those earthy notes. The result is crimson-soaked tortillas that glisten when they hit the griddle, no beef required.

After months of experimenting, I cracked it: a mix of king oyster mushrooms and cremini, braised in a complex blend of chiles until they develop that same pull-apart texture that makes birria so addictive. The secret is treating the mushrooms like meat—searing them hard, building layers of flavor, and giving them time to absorb all those smoky, earthy notes.

Ingredients

For the mushroom \"meat\":
\n🍄 2 lbs king oyster mushrooms, stems included, shredded lengthwise
\n🍄 1 lb cremini mushrooms, quartered
\n🧄 1 large white onion, chunked
\n🫒 3 tbsp neutral oil
\n🧂 2 tsp kosher salt

For the chile consommé:
\n🌶️ 6 guajillo chiles, stemmed and seeded
\n🌶️ 4 ancho chiles, stemmed and seeded
\n🌶️ 2 chipotle chiles in adobo, plus 2 tbsp sauce
\n🍅 3 Roma tomatoes, halved
\n🧄 1 medium white onion, quartered
\n🧄 6 garlic cloves
\n🥄 2 bay leaves
\n🥄 1 tsp Mexican oregano
\n🥄 1 tsp cumin
\n🥄 1/2 tsp black peppercorns
\n🥄 1/4 tsp cloves
\n🧂 2 tsp kosher salt
\n🍶 6 cups vegetable broth
\n🍶 1 cup dark beer (Negro Modelo or similar)
\n🍶 2 tbsp apple cider vinegar

For serving:
\n🌮 24 corn tortillas
\n🧀 2 cups Oaxaca cheese, shredded (or mozzarella)
\n🧅 1 white onion, finely diced
\n🌿 Fresh cilantro, chopped
\n🍋 Lime wedges

$\"Mushroom$

Instructions

Prepare the chiles:
\nHeat a dry cast iron skillet over medium heat. Toast the guajillo and ancho chiles for 30 seconds per side until fragrant—don't let them burn or they'll turn bitter. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until soft.

Build the consommé base:
\nIn the same skillet, char the tomato halves and onion quarters until blackened in spots, about 8 minutes total. Add garlic cloves in the last 2 minutes. This char is crucial—it adds a smoky depth that you can't get any other way.

Drain the chiles and transfer to a blender with the charred vegetables, chipotle chiles, adobo sauce, bay leaves, oregano, cumin, peppercorns, cloves, and 2 cups of broth. Blend until completely smooth—this takes about 2 minutes on high. Strain through a fine mesh sieve, pressing the solids. You want a silky, deep red liquid.

Sear the mushrooms:
\nThis step is non-negotiable. Heat oil in a large Dutch oven over high heat. Working in batches, sear the mushrooms until deeply browned, about 4-5 minutes per batch. Don't crowd them or they'll steam instead of caramelize. Season each batch with salt as you go.

Braise:
\nReturn all mushrooms to the pot. Add the strained chile mixture, remaining broth, beer, and vinegar. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2.5-3 hours, stirring occasionally, until the mushrooms are fork-tender and the liquid has reduced by about half.

Taste and adjust salt—the consommé should be rich, smoky, and just barely spicy. Remove bay leaves. Using two forks, shred any larger mushroom pieces until everything has a pulled-meat texture.

Make the tacos:
\nHeat a griddle or large skillet over medium-high heat. Dip each tortilla in the warm consommé, coating both sides. Place on the griddle, add cheese and a generous scoop of mushroom filling to half the tortilla, then fold over. Cook 2-3 minutes per side until crispy and golden.

Serve immediately with the consommé in small bowls for dipping, alongside diced onion, cilantro, and lime wedges.

$\"Final$

Notes & Variations

The key to convincing \"meaty\" texture is the shredding technique—tear the king oyster mushroom stems with the grain, not against it. They'll hold up better during the long braise and mimic the fiber structure of shredded beef.

If you can't find guajillo chiles, substitute with New Mexico or California chiles. The flavor will be different but still delicious. For extra richness, add a square of dark chocolate to the consommé in the last 30 minutes of cooking.

Make the filling ahead—it actually tastes better the next day as the flavors meld together. The consommé can be frozen for up to 3 months.

This recipe connects back to our Birria Tacos with Rich Consommé but takes it in a completely different direction. It's proof that the best adaptations don't just substitute ingredients—they reimagine the entire approach while honoring what made the original so special.

Like traditional birria, this version benefits from the complex depth of Fermented Salsa as a condiment—the tangy funk complements the rich, smoky broth beautifully.

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