Crisp corn tortillas folded around melty vegan cheese and tender shredded mushrooms, dipped in a rich chile broth for extra flavor with every bite.
15m prep · 2h 5m cook · 4 servings
- 5 whole Dried Guajillo Chiles
- 4 whole Dried Ancho Chiles
- 2 whole Dried Chiles De Arbol
- 1 whole White Onion
- 6 cloves Garlic
- 3 whole Roma Tomatoes
- 5 whole Black Peppercorns
- 1 tsp Dried Mexican Oregano
- ½ tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- ½ tsp Ground Coriander
- ¼ tsp Ground Cinnamon
- 1 tbsp Apple Cider Vinegar
- 3 cups Vegan Beef-style Broth
- 2 whole Bay Leaves
- 4 tbsp Vegetable Oil
- 1 ½ lb Oyster Mushrooms
- 8 whole Corn Tortillas
- 1 cup Vegan Mozzarella Cheese
- ¼ cup Fresh Cilantro
- 1 whole Lime
Instructions
Estimated nutrition (per serving)
Calories510 kcal
Protein14g
Carbs62g
Fat26g
Fiber14g
Sodium1295mg
Sugar9g
