Birria Tacos recipe for Veggie lovers

• Remove seeds and stalks from Guajillo and Pasilla chilies
• Boil 3 cups of water
• Pour the hot water in the bowl with chilies and soak for 10 minutes
• Remove  the chilies from water

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• Add the chilies and all the ingredients listed in the “Chili paste” section to a kitchen blender jar
• Blend until all ingredients are ground into a fine paste

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( refer to the ingredients in the dipping sauce section)

• Keep a medium size stock pot with thick bottom on the stove
• Pour the cooking oil and heat the oil until small bubbles appear ( do not heat till the oil starts to smoke)
• Add the carrots and minced onions 
• Increase the heat level to high and keep stirring until the vegetables have softened (for about 3-4 minutes)
• Add the chili paste ( from step 2) and stir well
• Add the bay leaves
• Add the vegetable bouillon powder ( if using cubes - make sure to powder them before adding), paprika, sugar, salt, pepper. Stir well.
• Add vegetable broth
• Bring the mixture to boil. Lower the heat and let the liquid simmer for 20 minutes.
• Check for salt level and adjust as needed. 
• Divide the consomme into two parts - 2/3 rd part to be used for serving Tacos and 1/3 rd  part to dip the Tacos before frying

• Cut the onions and bell peppers into thin slices lengthwise (about 4 mm thick)
• Keep a  frying pan on the stove at high heat ( highest level of flame)
• When the pan is hot , add the onions. Sprinkle 1 Tsp of oil
• Stir until the oil coats uniformly 
• Let the onion cook on high heat. Stir every 45 seconds. We want to get a nice char and smoky flavor on the onions.
• Once the onions start to turn brown and get charring on the edges, remove from heat.  
• The secret of getting the right flavor of grilled onions is to maintain the high heat so that the onions don't get soft while the outer layer is burnt.
• Repeat the process for Green bell peppers

• Heat a non-stick flat grill or griddle or frying pan
• Spread a thin layer of oil
• Heat the Tacos, reversing after a minute until the tacos are lightly crispy
• Once the Taco is crispy, dip it into the consomme so that the liquid coats both sides thinly, and transfer it back to the frying pan
• Keep the heat on medium level and let the Taco absorb the consomme while it turns crispy (about 2-3 minutes)
• Reverse the Taco after 2 minutes
• Once the Tacos are crispy and firm, Spread the grated cheese and let it melt
• Add 2-3 slices each of grilled onion and bell peppers
• Top the grilled veggies with fresh diced onion and cilantro (small quantity)
  
• Fold the Tacos and transfer to a serving plate

• Arrange 4 Birria tacos in a serving plate
• Pour about ⅓ cup of dipping sauce / consomme into a bowl
• Sprinkle some fresh onions and cilantro on top of the consomme
• To enjoy the Tacos, dip a taco into the consomme and take a bite.   The taco needs to be dipped into the consomme for every bite.