FABLE BIRRIA TACOS
Tender pulled shiitake soaked in a rich consommé, crisped and tucked in golden tortillas, for a mouthwatering bite
Makes 10-12 tacos
Prep time: 10 mins | Cook time: 25 mins
INGREDIENTS
2 x 180g packs of Fable
10-12 corn tortillas (6 inch)
3 cups of Mexican-style cheese, grated
1 white onion, diced
4–5 dried guajillo chiles
2–3 dried ancho chiles
1 medium white onion, quartered
3–4 garlic cloves, peeled
900ml (approx. 1 qt) vegetable stock
1 tsp ground cumin
1 tsp dried oregano
¼ tsp ground cinnamon
1 tbsp apple cider vinegar
Salt & black pepper, to taste
Neutral cooking oil, for frying
Handful of coriander, roughly chopped
METHOD
Toast chiles in a dry pan until fragrant (1–2 minutes), then simmer in hot water for 10 minutes to soften. Drain well. Blend softened chiles with onions, garlic, cumin, oregano, cinnamon, vinegar, and half the veg stock until smooth. Strain if needed for a silky texture.
In a large pot, heat oil and sauté the Fable for 3–5 mins. Add the chile sauce and remaining veg stock. Simmer on low heat for 20 mins. Season with salt and pepper.
To make one taco, dip tortilla into the consommé to lightly coat. Heat on a flat top or pan until pliable. Fill with ¼ cup of Fable birria filling, top with cheese, and fold. Grill both sides until crispy and golden. Garnish with chopped onions, coriander, and lime wedges.
Serve with a side of warm consommé for dipping.
