Ingredients:

Meat Substitute Options:

• Vegetarian Option:
  1 kg of large portobello mushrooms, chopped into large chunks;
  1 package (approx. 400g) of seitan, cut into large cubes;
  or a mix of both.

• Chicken Option:
  1.5 kg of boneless chicken (thighs and breasts), cut into large pieces.

• 6 guajillo chiles, stemmed and cleaned

• 3 pasilla chiles, stemmed and cleaned

• 4 garlic cloves

• 1/4 white onion

• 5 large tomatoes, roasted or peeled

• 6 allspice berries (Jamaica pepper)

• 4 bay leaves

• Salt and black pepper to taste

• 1 tablespoon dried oregano

• 1/2 tablespoon ground coriander

• 1 tablespoon ground cumin

• Vegetable oil (as needed)

• Water or vegetable broth (as needed)

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Instructions:

1. Prepare the Chiles:
Boil the guajillo and pasilla chiles in water until soft (about 10 minutes). Drain and blend with garlic, onion, roasted or peeled tomatoes, allspice, and bay leaves until you get a smooth sauce.

2. Sauté (Optional):
In a large pot, heat a bit of vegetable oil.

• If using chicken: sauté the chicken pieces until lightly browned.

• If using the vegetarian option: sauté the mushrooms and/or seitan until lightly browned and most of their moisture has reduced.

3. Cook the Birria:
Pour the chile sauce into the pot with the chicken or vegetarian mix.
Add oregano, ground coriander, cumin, salt, and black pepper. Mix well.
Add enough water or vegetable broth to completely cover the ingredients.

4. Slow Cooking:
Cover the pot and simmer over low heat for at least 2 hours, until the chicken is fully cooked and tender (or the vegetables are soft).

• Slow cooker option: Cook on low for 6–8 hours or on high for 3–4 hours.
  Check the consistency of the broth and add more liquid if needed.

5. Adjust Seasoning:
Once cooked, taste and adjust seasoning with more salt, pepper, or spices as desired.

6. Shred (If Using Chicken):
If you used chicken, shred the meat using two forks.

7. Serve:
Serve the birria hot, with corn tortillas, finely chopped white onion, fresh chopped cilantro, and your favorite salsa (such as spicy red or tangy green salsa).

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Notes:

• Cooking Time: Times are approximate and may vary depending on your cookware and method. For a more tender birria, consider cooking it longer.

• Variations: Feel free to add extra spices like clove, cinnamon, or star anise to taste.

• Serving Suggestions: Besides tortillas, onion, and cilantro, you can serve birria with sliced chili peppers, crumbled fresh cheese, or extra consommé.

• Storage: Birria can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

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Yield: 6–8 servings
Prep Time: 30 minutes
Cook Time: 2–3 hours

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Enjoy your flavorful, beef-free birria!
This recipe adapts the traditional beef birria into a vegetarian or chicken-based version, without using beef or alcohol. The bold, rich flavor is preserved through the unique blend of chiles and spices.

Buen provecho! 🌶🥣🌿