Incogmeato® Birria Tostadas
Servings: 8
Ingredients
- 1 Tbs. Canola oil
- 4 oz. Onion, ¼” diced
- 1 oz. Garlic, minced
- 1 ½ lb. Incogmeato® Plant-Based Ground
- 1 tsp. Salt
- 8 oz. Chile sauce
- 16 ea. 6" Corn tortillas, deep fried
- 8 oz. Pickled red onions
- 8 oz. Queso fresco (or sub vegan cheese)
- ½ bunch Cilantro, rough chopped
- 12 oz. Chile sauce, to serve
Chile sauce
- 1 oz. Guajillo chiles
- 1 oz. Ancho chiles
- 1 Tbs. Canola oil
- 3 oz. Onions, ½” dice
- 1 tsp. Ground cumin
- 2 tsp. Dried oregano
- 1 tsp. Paprika
- 4 oz. Tomato, chopped
- 8 oz. Canned diced tomato
- 14 oz. Water
- 1 Tbs. Tamari
- 1 oz. Cider vinegar
- 2 Tbs. Sugar
- to taste Salt
Pickled Onions
- 8 oz. White vinegar
- 4 oz. Water
- 2 tsp. Salt
- 2 Tbs. Sugar
- 8 oz. Red onions, sliced thin
Recipe Directions
1. Heat a skillet over medium heat with the canola oil and add the onions and garlic. Cook until tender, about 2-3 minutes.2. Add the Incogmeato® Plant-Based Ground and break up with a spoon. Cook for 2-3 minutes and then add the salt and chile sauce.
3. Cook for another 2-3 minutes or until the sauce has reduced and glazed the plant-based ground.
4. Build the tostadas with about 2 oz. of the Incogmeato® mixture on each tortilla, then top with the pickled onions, queso fresco, and cilantro. Drizzle some of the extra chile sauce over top, and serve the remaining on the side.
CHILE SAUCE:
1. Remove the seeds and stems from the chiles and place in a skillet over medium heat and toast until they are aromatic. Place them in a bowl, and cover with hot water and allow to soak for 20 minutes, then drain the water and reserve the chiles.
2. Heat a pot over medium heat with canola oil. Add the onions, cumin, oregano, and paprika and sauté for 1-2 minutes, then add the tomatoes, canned tomato, chiles, water, tamari, cider vinegar, sugar, and salt and bring to a simmer.
3. Simmer for about 10-15 minutes, and then place in a blender and puree until smooth.
PICKLED RED ONIONS:
1. In a small pot, combine the vinegar, water, salt, and sugar and heat until just below a simmer. Turn off heat and add the onions. Steep for about 10-15 minutes then drain liquid, reserving onions.
