SHIITAKE BIRRIA TACOS

Tender pulled shiitake soaked in a rich consommé, crisped and tucked in golden tortillas, for a mouthwatering bite

Makes 25 portions

Prep time: 10 mins | Cook time: 25 mins

INGREDIENTS

2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed

12 dried guajillo chiles

6 dried ancho chiles

3 white onions, quartered

10 garlic cloves, peeled

2.6 qt (2.5L) vegetable stock

1 tbsp ground cumin

1 tbsp dried oregano

½ tbsp ground cinnamon

3 tbsp apple cider vinegar

Salt & black pepper, to taste

Neutral cooking oil

To serve (1 birria taco):

1 corn tortilla, 6 inch

¼ cup Fable Pulled Shiitake Birria filling

1 tbsp Mexican shredded cheese

1 tbsp diced white onion

Sprigs of cilantro (coriander)

1 lime wedge

¼ cup consommé

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 1 quart (1L) of veg stock until smooth. Strain if needed for a silky texture.

In a large braising pan, heat oil and sauté the Fable Pulled Shiitake 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 serve:

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.

Tips & suggestions:

  • Keep warm for service or chill and reheat in batches. Birria mix and consommé can be made ahead and held refrigerated for up to 3 days.

  • Shred Fable Pulled Shiitake chunks before sautéing to achieve a more stringy texture.