Birriato with Smoked Habanero Cilantro Crema

Ingredients

• 5 dried guajillo chiles (de-stemmed and optionally de-seeded)
• 4 dried morita chiles (de-stemmed and optionally de-seeded)
• 3 dried pasilla chiles (de-stemmed and optionally de-seeded)
• 3 dried chile de arbol (de-stemmed and optionally de-seeded)
• 1 lb tomatoes (halved; traditionally Romas)
• 1 onion (peeled and quartered)
• 8 cloves garlic (unpeeled for roasting)
• 0.5 cup white vinegar
• 1.5 tsp cumin
• 1 tsp dried Mexican oregano
• 0.5 tsp coriander
• 0.5 tsp marjoram
• 0.25 tsp allspice
• 0.25 tsp cloves
• 0.25 tsp whole black peppercorns (heaped)
• 3 plant-based meat (Juicy Marbles Meaty Meat Pork-ish/Lamb-ish or 1 Whole-cut Loin)
• 3 cup no-beef broth (water + 2 no-chicken bouillon cubes, 3tbsp GF tamari, 1tbsp molasses)
• 1 cinnamon stick
• 3 dried bay leaves
• oil (for cooking and searing)
• 0.25 cup plant-based mayo
• 0.25 cup plant-based yogurt (or sour cream or more mayo)
• 2 habaneros (1-3 depending on heat preference)
• 1 tbsp chopped cilantro (for crema)
• 1 tbsp pickled jalapeño brine
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• black pepper (to taste)
• salt (to taste)
• 0.25 tsp liquid smoke (optional if not using a smoking gun)
• 2 cans black beans
• 1 no-chicken bouillon cube (for beans)
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 3 cup rice (dry; short grain brown recommended)
• 0.25 cup chopped cilantro (for rice)
• 1 lime lime juice (1-2 limes for rice)
• 1 lime lime zest (for rice)
• 6 gluten-free tortillas (burrito-sized)
• lime wedges (optional for serving)

Steps

1. 1

   Heat a medium stockpot or Dutch oven over medium heat. De-stem (and optionally de-seed) the guajillo, morita, pasilla, and arbol chiles.

2. 2

   Add the chiles to the pot and toast for 1-2 minutes or until the color starts to change.

3. 3

   Pour over enough water to cover the chiles and bring to a boil. Once boiling, remove from heat and let soak for 10-15 minutes. Drain, but reserve the soaking liquid.

4. 4

   While the chiles soak, heat another pan over medium-high heat with a small amount of oil. Add the onions, halved tomatoes, and unpeeled garlic cloves. Cook until lightly charred on all sides.

5. 5

   Remove the vegetables from heat and allow to cool slightly. Peel the garlic.

6. 6

   Add the charred onions, tomatoes, and peeled garlic to a high-powered blender. Add the soaked chiles, cumin, oregano, coriander, marjoram, allspice, cloves, peppercorns, 1/2 cup white vinegar, and 1 cup of the reserved chile soaking liquid.

7. 7

   Blend until smooth. For a thinner consommé, you may pour the sauce through a fine-mesh strainer.

8. 8

   Heat the stockpot or Dutch oven over medium-high heat with a drizzle of oil. Add the plant-based meat and sear on all sides until browned.

9. 9

   Pour the blended sauce and the 3 cups of no-beef broth over the meat. Add the bay leaves and cinnamon stick.

10. 10

    Bring the mixture to a boil, then cover and lower to a simmer. Cook for 1-2+ hours until the meat is tender.

11. 11

    Use forks to shred the meat directly in the pot. Taste and add salt if needed.

12. 12

    To make the crema: Roast habaneros over an open flame or under the oven broiler until charred. Place in a heat-safe bowl and cover for 5-10 minutes.

13. 13

    Peel, de-stem, and de-seed the habaneros. Add them to a food processor with plant-based mayo, yogurt, cilantro, jalapeño brine, garlic powder, onion powder, and black pepper. Blend until smooth.

14. 14

    If using a smoking gun, smoke the crema now and let sit for 5-10 minutes. If using liquid smoke, ensure it was added during the blending step. Refrigerate until ready to use.

15. 15

    To make the beans: Add black beans, bouillon cube, chili powder, smoked paprika, oregano, and salt to a small saucepan. Bring to a boil, then cover and simmer for 15-20 minutes.

16. 16

    To make the rice: Cook the rice according to package directions. Stir in the chopped cilantro, lime juice, lime zest, and salt to taste.

17. 17

    To assemble: Heat a cast iron pan over medium-high heat. Warm the tortillas until pliable.

18. 18

    Fill each tortilla with rice, shredded birria, black beans, and habanero crema. Fold in the sides and roll tightly.

19. 19

    Return the rolled burritos to the hot pan and toast on all sides until golden and crispy.

20. 20

    Serve with optional lime wedges and a bowl of the birria consommé for dipping.

Notes

The author makes a custom 'beef broth' using 3 cups water, 2 no-chicken bouillon cubes, 3 tbsp gluten-free tamari, and 1 tbsp molasses. For extra-large burritos, overlap two tortillas before filling and rolling.

Nutrition per serving

• vegan
• gluten-free
• main
• dinner
• burrito
• spicy
• plant-based