Mushroom Birria Tacos With Melted House Queso, Onion Salsa & Rich Dipping Consommé

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat the oven to 220°C/200°C fan. Take out a large roasting tray, a frying pan, and a small saucepan.

STEP 2

Tear the oyster mushrooms into bite-sized pieces. Peel and halve the brown onion, then thinly slice one half and finely dice the other half. Set aside the diced onion for STEP 4.

Place the frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the oyster mushrooms and sliced onion in a single layer. Sauté for 6–8 minutes, until softened and beginning to caramelise.

Add half of the consomme and stir well to combine. Cook for a further minute, then remove from the heat.

STEP 3

Place the remaining consomme in the saucepan with 100ml water (double for 4 people) and stir to combine.

Dip the corn tortillas into the consomme mixture one at a time, then lay them on the roasting tray in a single layer. Divide the sautéed oyster mushrooms and onion between the tortillas, then drizzle over the house queso.

Roast in the oven for 6–8 minutes, until the tortillas are crisp around the edges and the house queso is bubbling and lightly golden.

*We recommend lining the roasting tray with greaseproof paper.

STEP 4

Meanwhile, place the saucepan containing the remaining consomme mixture over a medium heat and bring to a gentle simmer. Once hot, remove from the heat and season to taste with salt and pepper.

Cut the lime in half. Cut one half into wedges and set aside for serving.

Pick the coriander leaves from the stems and finely chop them. Combine with the reserved diced onion and a squeeze of juice from the remaining lime half. Season to taste with salt and pepper to make a quick salsa.

STEP 5

As the birria tacos finish cooking in the oven, quickly rinse and wipe the frying pan used to sauté the mushrooms and onion. Return it to a medium-high heat and add a drizzle of olive oil.

Once the tacos are ready, remove them from the oven, fold them in half, and place them in the frying pan. Fry on both sides until crispy, about 2 minutes per side.

STEP 6

To serve, divide the birria tacos between serving plates and top with the onion, coriander and lime salsa. Serve with the remaining lime wedges on the side for squeezing over the tacos. Enjoy!