Birria tacos started making their rounds on the internet around summer of 2020 while we were all stuck inside. And rightfully so, the tacos getting their spotlight, not us being locked inside. Birria tacos are a longstanding favorite of mine but since moving to the east coast, I’d pretty much all but forgotten they existed. But once I saw them online I knew I had to veganize them. It took a lot of trial and error but what resulted was one of the best tacos I’ve ever created.

I used oyster mushrooms to create the meat. I read a few different recipes and interpretations and honestly, oyster mushrooms are the only thing I found that give the right amount of chew to be comparable to meat. They also shred which is pretty rad. But if you happen to hate mushrooms I encourage you to experiment with your favorite meat replacements and find what you like best. The world is your oyster (mushroom). Okay, I’m sorry, here’s the recipe.

Consommme (sauce)

• 4 whole dried california chiles
• 3 whole dried arbol chiles optional if you don’t like spice
• 4 whole dried guajillo chiles
• 1 large white onion
• 8 cloves garlic
• 1/2 tsp black pepper
• 3 whole cloves
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/4 tsp cinnamon
• 2 tbsp vegetable oil
• 3 cups vegetable broth
• 4 bay leaves

Taco “meat”

• 8 oz oyster mushrooms or 2 flats
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp salt

Serve with

• 10 corn tortillas
• 1 cup vegan cheese shreds
• diced onion, ciliantro and lime for garnish

• Begin with sauce. Cut open each dried chile and discard the stem, seeds and ribs. Place chiles in a large bowl and cover with boiling water. Cover with dish towel and allow to rehydrate for at least 30 minutes.
• Meanwhile, cut onion into quarters and place on a parchment lined baking tray. Coat in a small amount of vegetable oil and broil on high until onions begin to char.
• In a blender or food processor (you may have to work in batches) add in charred onions, garlic, drained chiles, 1 cup chile soaking water, vegetable oil and seasonings (except bay leaves). Blend until smooth, scraping down the sides as needed.
• *Strain into a large pot on high heat and add vegetable broth and bay leaves. Bring to a boil and reduce to a simmer for 45-60 minutes. Remove bay leaves.
• While sauce is simmering, shred oyster mushrooms into a bowl. Add in other “meat” ingredients, toss, and allow to marinate for 30 minutes. This will remove a lot of the mushroom flavor.
• Once mushrooms have marinated, add a small amount of oil to a large pan over medium heat. Add in all the mushrooms and allow to crisp, around 15 minutes. Once crisped, add 2 cups of sauce to the pan and allow to cook down for 5-8 minutes. Remove mushrooms from pan.
• To assemble tacos, dunk 1 tortilla into sauce and then place into same pan used for the mushrooms. On one half of the tortilla, add a small amount of cheese and meat. Allow tortilla to fry a bit and crisp up, about 1-2 minutes. Gently (and with tongs) fold the tortilla in half to make the taco and gently press to seal. Repeat with remaining tortillas and meat.
• Serve immediately with onions, cilantro, lime wedges and extra sauce for dipping.

*Depending on the power of your blender, you may not need to strain your sauce. I like my sauce thin and smooth so I take the time, however, I think if you have a Vitamix you should be okay. You will have 1-2 cups of sauce leftover after all is said and done. I like to freeze mine to use in other recipes.

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Finding calabacitas in grocery stores these days is quite easy. It’s an ingredient that can be prepared in numerous ways. Whether you prefer calabacitas tacos, roasted calabacitas with cheese or stuffed calabacitas casserole this vegetable adds fantastic taste to a wide range of dishes.

Continue reading to discover more about calabacitas the cooking methods for it and some mouthwatering recipe ideas. With these calabacitas recipes you’ll have a flavorful and healthy side dish or main course that will bring a Southwestern flair to your dinner table.

What are Calabacitas?
Calabacitas goes by names, such as Mexican zucchini, tatuma squash or Santa Barbara squash. It belongs to the family of summer squashes to the Americas and grows abundantly in Mexico.

The size of calabacitas can vary from zucchini like squashes, to larger round ones that measure over a foot long. The skin is edible. Becomes tender when cooked. The flesh has a green color and offers a mild nutty flavor reminiscent of zucchini or other summer squashes.
This vegetable is incredibly versatile in the kitchen serving as both a side dish and a star ingredient in main courses like tacos or enchiladas. It pairs wonderfully with spices tomato sauces, cheese, eggs, rice and beans.

The Health Benefits of Calabacitas
Not is calabacitas flavorful but it also offers a wide range of nutrients. It contains beta carotene, vitamin C, magnesium and omega 3 fatty acids. Being low in calories and high in fiber makes it beneficial for heart health, weight loss management, digestive health improvement well as promoting eye health and more.

Calabacitas also provides antioxidants that combat inflammation and strengthen the system. Adding it to a balanced diet is a wise choice for overall health.

Tips for Selecting Quality Calabacitas
When buying calabacitas from the store or market look for squashes with unblemished rinds without any soft spots. They should feel relative to their size. Smaller calabacitas are generally more tender while larger ones tend to have seeds.

Opt for green calabacitas while avoiding those with brown spots or a dull yellowish hue. Additionally steer clear of any that show signs of mold or moisture buildup.

To keep calabacitas at their best quality store them in a plastic bag within the crisper drawer of your refrigerator. They can be kept for, up to 5 days. Remember to wash them before using.
To prepare calabacitas start by rinsing it and trimming off the ends. Next slice it peel the skin. Remove the seeds before cutting it into the appropriate size for your recipe.

Instructions for Cooking Calabacitas
One of the great things about cooking calabacitas is its simplicity. This tender vegetable requires preparation and cooking time.

Calabacitas can be cooked using methods. You can sauté them roast them grill them boil them or even steam them. There are plenty of options!. You won’t need much oil or fat to cook them.

Here are some common ways to cook calabacitas;

• Sauté; Slice the calabacitas. Sauté them in olive oil along with garlic, onions, tomatoes and Mexican spices until they’re easily pierced with a fork.
• Roast; Toss cubed or sliced calabacitas in olive oil and Mexican spices before roasting them in an oven until they turn golden brown and become tender.
• Grill; Brush. Spears of calabacitas, with oil and grill them over high heat until they become nicely charred. Remember to turn them
• Steam; Cut the calabacitas into chunks and steam them for 5 10 minutes until they become just tender. Then toss them with spices and a little oil or cheese sauce.
• Simmer; Add chopped calabacitas to tomato based stews, soups or chilis. Let everything simmer until the vegetables become very soft.

No matter how you prepare it calabacitas only require 5 15 minutes of cooking time. It transitions from being crispy to soft rapidly so it’s important to keep a close watch while cooking.

To determine when calabacitas are cooked properly you can use a fork or paring knife to pierce them. If you encounter resistance they may need another minute or two. When fully cooked the squash will be tender enough for the knife to easily pass through.

5 Delectable Calabacitas Recipes
This flavorful Mexican squash shines in traditional Latin recipes. However it also serves as a side dish or taco topping.

Here are 5 of the delicious calabacitas recipes that you can add to your collection;

1. Sheet Pan Dinner; Roasted Calabacitas with Corn
This roasted calabacitas recipe is perfect as a main course or side dish without meat. The calabacitas caramelizes in the oven alongside corn, red onion and bell peppers making for a satisfying and wholesome sheet pan dinner option. You can opt for tacos filled with this mixture of meat enjoy it over rice or savor it as is, for an uncomplicated vegetarian meal.
Here’s a recipe for Calabacitas Breakfast Scramble that you can enjoy for breakfast or brunch. It’s an flavorful dish where fluffy scrambled eggs are combined with tender calabacitas, spicy chorizo, cheese and a touch of chili powder. For a special treat serve the scramble stuffed into warm corn tortillas to make amazing breakfast tacos.

Ingredients;
3 cups of cubed calabacitas
1 cup of thawed corn kernels
1 small red onion thinly sliced
1 red bell pepper cut into strips
2 tablespoons of olive oil
1 and a half teaspoons of chili powder
1 teaspoon of cumin
Half a teaspoon of oregano
Salt and pepper to taste

Instructions;
1. Preheat your oven to 450°F.
2. In a bowl toss together all the ingredients until they are evenly coated in the spices and oil.
3. Arrange the vegetables in a layer on a large baking sheet, with raised edges.
4. Roast them in the oven for about 15 to 18 minutes until the calabacitas is nicely browned. Remember to give them a stir through roasting.
5. Once they’re done serve immediately. Savor every bite!

Enjoy this Calabacitas Breakfast Scramble as part of your morning meal or brunch spread!Ingredients;
2 tablespoons of olive oil, divided
8 eggs
1 small onion finely diced
3 cups of chopped calabacitas
4 ounces of Mexican chorizo with casings removed
1/2 cup of shredded Monterey jack cheese
1 teaspoon of chili powder
1/4 teaspoon of cumin
Chopped cilantro for garnish
Salsa and hot sauce for serving

Instructions;
1. Heat a nonstick skillet over medium heat and add 1 tablespoon of olive oil. Cook the onion until it becomes soft for about 3 to 4 minutes.
2. Add the chopped calabacitas to the skillet. Cook for an additional 3 minutes until they slightly soften. Transfer the vegetables to a bowl and set them aside.
3. Return the skillet to high heat and add the chorizo without casings. Break up the meat using a spoon while cooking until it turns browned approximately in about 3 to 4 minutes.
4. Place the cooked chorizo on paper towels to drain any grease and then add it to the bowl with the cooked vegetables.
5. In that skillet over medium heat warm up the remaining tablespoon of olive oil. Whisk together eggs with powder and cumin then pour them into the pan.
6. Gently stir using a spatula soon as eggs begin to set ensuring you scrape along the bottom as they cook.
7. Once eggs are halfway set return calabacitas mixture back, into the pan. Stir gently to combine everything evenly.

8. Take the pan off the heat. Gently mix in the shredded cheese.
9. Enjoy the mixture of scrambled eggs and calabacitas with your toppings.

3. Easy and Cheesy Stuffed Calabacitas
This recipe for stuffed calabacitas is a vegetarian main dish. The Mexican squash boats are filled with tomatoes, corn, cheese and spices to create a meatless dinner. Serve it with rice, beans, avocado, lettuce salsa—the package!

Ingredients;
2 sized calabacitas squashes
1 tablespoon of olive oil
1/2 small onion finely diced
2 cloves of garlic, minced
1 cup of corn kernels
14 ounces can of petite diced tomatoes (drained)
1/2 cup of shredded Oaxaca or mozzarella cheese
2 tablespoons of chopped cilantro
1 teaspoon of chili powder
1/2 teaspoon of cumin powder
Salt and pepper to taste

Instructions;
1. Preheat the oven to 400°F.
2. Cut the squashes lengthwise. Remove the inner seeds using a spoon. Place the halves cut side up in a baking dish.
3. In a skillet over heat heat the oil. Sauté. Garlic until they become fragrant (approximately for about one minute).
4. Add in corn tomatoes, spices and season, with salt and pepper according to your taste preferences. Cook for a five minutes.
5.
Divide the mixture of tomatoes and corn equally among the four halves of squash. Next sprinkle some shredded cheese on top. Bake for approximately 20 minutes until the squash becomes tender. Before serving add a touch of cilantro for garnish. Enjoy!

4. Tacos with Tortilla Calabacitas
These simple calabacitas tacos are an quick recipe that you can enjoy on Taco Tuesday or any other day of the week. Pan fried calabacitas are topped with Cotija cheese, cabbage, radishes, cilantro and a lime crema to create vegetarian tacos.

Ingredients;
3 tablespoons olive oil (divided)
3 cups chopped calabacitas
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
8 corn tortillas (warmed)
1/2 head of shredded green cabbage
1/2 cup crumbled Cotija or feta cheese
2 thinly sliced radishes
Chopped cilantro for serving

Lime Crema;
1/2 cup Mexican crema or sour cream
Zest from one lime
1 tablespoon lime juice
A pinch of salt

Instructions;
1. Heat two tablespoons of oil in a skillet, over medium high heat. Add calabacitas. Season them with spices, salt and pepper. Cook while stirring occasionally until they become lightly browned and tender which usually takes around six to eight minutes.
To prepare the crema whisk together the crema, lime zest, lime juice and salt in a bowl. Set it aside for use.

For assembling the tacos take tortillas. Add calabacitas, cabbage, cheese, radishes and drizzle some of the prepared crema onto them. Finally top it off with cilantro.

Now lets move on to a recipe for Calabacitas Enchiladas Verdes. These enchiladas feature fried calabacitas and gooey melted cheese rolled up in soft corn tortillas. They are then generously smothered in a salsa verde. This recipe is perfect for those looking for a vegetarian meal or simply wanting to enjoy an extra serving of veggies.

Here are the ingredients you will need;
3 tablespoons of olive oil (divided)
1 onion (chopped)
3 cloves of garlic (minced)
3 cups of chopped calabacitas
8 ounces of Oaxacan or mozzarella cheese
12 small corn tortillas
1 1/2 cups of Salsa Verde
Chopped onion, cilantro and additional crema for serving

Now lets start with the instructions;
1. Heat 2 tablespoons of oil in a skillet over medium heat. Add chopped onion and minced garlic to the skillet. Cook until they become soft (approximately 3 minutes).
2. Add the chopped calabacitas to the skillet and season, with powder, cumin, salt and pepper. Cook everything together for around 6 to 8 minutes while stirring occasionally until the calabacitas become tender.
3.
Preheat your oven to 375°F. Lightly grease a baking dish measuring 9×13 inches using the remaining tablespoon of oil.

Next take 1/4 cup of the calabacitas mixture and place it onto each tortilla. Roll up the tortillas. Carefully arrange them in the prepared baking dish ensuring that the seam side is facing down.

Evenly pour salsa verde over the enchiladas. Top them off with cheese.

Place the dish in the oven. Bake for approximately 20 minutes until it becomes hot and bubbly.

When serving garnish the enchiladas with chopped onions, cilantro and crema. Enjoy this meal!

Incorporate Calabacitas Into Your Regular Dinner Routine
With their flavors and easy preparation process incorporating calabacitas into your regular dinner routine is a simple way to add another vegetable side to your meals.

Whether you choose to fry, stuff or melt cheese on them calabacitas offer versatility that even beginner home cooks can master. So time you come across these vibrant green beauties at your local farmers market or grocery store make sure to grab some for your familys enjoyment!

The post Calabacitas appeared first on Soya Hungry.

Vegetarian cooks can substitute meatless crumbles or lean proteins like quinoa to craft a flavorful plant-based picadillo. The building blocks of sautéed aromatics, tomatoes, peppers, and spices marry beautifully with nearly any protein. When making a veggie picadillo, increase the vegetables for a more robust mix of textures and flavors. Punch up the spices as well for a dish with lively heat.

Whether using ground turkey, pork, jackfruit or lentils as your base, the principles remain the same. Sauté the aromatic veggies and protein before simmering everything together into a luscious, saucy hash. Serve spooned over rice or stuffed into tacos, empanadas or arepas. The possibilities are endless for customizing with favorite regional ingredients.

So gather your cumin, oregano, peppers and imagination for a new take on a classic Latin American staple. Picadillo’s versatility makes it a prime recipe for plant-based variations that will satisfy all palates. This is comfort food at its most global and adaptable best.

What is Picadillo?

Picadillo refers to a Latin dish of protein that is cooked slowly with vegetables, herbs, and spices to create a thick stew-like mixture. Regional variations use different primary proteins like beef, pork, chicken or plant-based alternatives. However, the flavor base tends to stay consistent.

Common aromatics include onions, garlic, bell peppers and tomato. Warm spices like cumin, oregano, cinnamon and cloves add depth of flavor. Briny olives, sweet raisins, capers and nuts also make tasty additions. The protein and vegetables break down and meld together into a rich, thick sauce that perfectly coats rice, lentils or potatoes.

Picadillo makes for a fast, flavorful and protein-packed meal. It also keeps well for meal prepping lunches and makes for amazing leftovers.

Vegan Picadillo Ingredients

Here are some of the most essential ingredients that go into vegan picadillo:

– Plant-Based Protein: Opt for veggie crumbles, lentils, tempeh, tofu or jackfruit. Make sure your protein has a meaty, savory flavor profile.

– Onion and Garlic: An aromatic base builds a flavor foundation. Sauté them first before adding other ingredients.

– Bell Pepper: Red, yellow or green peppers add pleasant sweetness.

– Tomato Products: Crushed tomatoes, sauce or paste create body. Adjust to your desired thickness.

– Olives: Salty, briny olives provide the perfect contrasting accent.

– Raisins or Currants: Just a touch of sweetness balances the other flavors.

– Warm Spices: Cumin, oregano, chili powder, cayenne or paprika spice it up.

– Vegetable Broth: Adds moisture so the picadillo isn’t too dry.

– Salt and Pepper: Boost and balance flavors as needed to taste.

– Serving Vehicle: Enjoy picadillo over rice, quinoa, lettuce cups, baked potatoes etc.

Vegan Picadillo Variations

One of the best parts of picadillo is how adaptable it is depending on your taste preferences and what you have in the pantry. Here are just a few tasty variations to try:

Southwestern Picadillo: Load up on chili powder, cumin, oregano, cayenne and black beans along with fire-roasted tomatoes for a spicy, smoky twist. Garnish with avocado and cilantro.

Caribbean Picadillo: Infuse warm Caribbean flavors with allspice berries, bay leaves, capers and olives. Pineapple and mango add tropical flair.

Italian “Picadillo”: Take it to the Mediterranean with eggplant or mushroom meatballs, tomatoes, basil, olives and mozzarella cheese for a meatless wonder.

Picadillo Burritos or Bowls: Wrap picadillo in a flour tortilla or rice bowl topped with shredded lettuce, salsa, guacamole etc for a complete meal.

Picadillo Shepherd’s Pie: Layer picadillo with mashed potatoes or sweet potatoes in casserole dish. Bake until hot and bubbly for comfort food bliss.

The possibilities are endless when it comes to reinventing this flavorful dish!

How to Make the Best Vegan Picadillo

Making flavorful vegan picadillo at home is easy to do. Here is a simple step-by-step guide:

1. Sauté Aromatic Base

Heat oil in a skillet over medium high heat. Cook onion, garlic and bell pepper until soft and fragrant, about 5 minutes. Season with salt and pepper.

2. Brown Plant-Based Protein

Add crumbles, lentils or other veggie protein to the pan. Cook for 2-3 minutes to lightly brown. Then stir in spices like cumin, oregano and chili powder to coat.

3. Simmer Sauce

Pour in tomatoes, vegetable broth and any other liquid ingredients like wine or vinegar. Bring mixture to a gentle simmer.

4. Finish Flavor Profile

Next fold in crushed olives, capers, raisins and any other flavor mix-ins. Allow to simmer uncovered for 10 minutes so flavors can develop and meld. Taste and adjust seasonings as needed.

5. Serve Immediately or Make Ahead

Enjoy your vegan picadillo immediately over steamed rice, cauliflower rice or quinoa for a quick weeknight dinner. Or let it cool completely before storing for easy meal prep leftovers. Reheat gently before serving.

Tips for Delicious Vegan Picadillo

– Searing the protein and aromatics first builds tons of flavor. Be patient and let them properly brown.

– Simmer the picadillo uncovered so excess liquid can reduce down into a thick sauce coating.

– Fold in briny olives, sweet raisins and other contrasting ingredients at the end to preserve texture.

– For best flavor development, season in stages. Taste again at the end before serving.

– Plate your picadillo over rice, potatoes or greens to enjoy the rich sauce. Caution – it’s addictive!

Take Your Picadillo Plant-Based

Traditional picadillo makes for a protein-packed, satisfying meal. By using plant-based meat alternatives and keeping the flavorful veggie base, the dish easily goes meatless. Picadillo is also highly customizable depending on what ingredients you have available.

Whip up a batch of vegan picadillo using this comprehensive guide for an effortless weeknight dinner. Then get creative remixing flavors to keep meals exciting. This new favorite flexible recipe is sure to earn a permanent spot in your regular meal rotation.

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