Tikka Masala Birria Tacos

By Vegan Richa · 45 min

Ingredients

Instructions

1. Make the tikka masala sauce: mix the tomato paste into the water, stirring it well against the side of the bowl. Add the yogurt or non-dairy cream, garam masala, ground coriander, onion powder, garlic powder, 1/2 tsp salt, black pepper, Kashmiri chilli powder or paprika, and amchoor (or lime juice). Taste and adjust salt and flavour, adding lime juice if you want it tangy.
2. Heat a skillet over medium-high heat and add 2 tsp oil or 1/4 cup broth.
3. Add the mushrooms, peppers, red onion and a generous pinch of salt. Cook until some start to turn golden, 3-5 minutes. Then add the black pepper, taco spice blend and the remaining 1/2 tsp salt, and mix well.
4. Cook for 2-3 minutes, then stir in 3 tablespoons of the tikka masala sauce. If the mixture dries out, add a few splashes of water and keep cooking until the mushrooms are done to your liking. Remove from the heat and set aside.
5. Heat a skillet over medium-high heat and add a few drops of oil. Dip a tortilla thoroughly in the tikka masala sauce, then place it in the hot pan.
6. On one half of the tortilla, add some filling and top with cheese. Cook until the bottom turns golden brown, then fold and press.
7. Flip and press again for a few minutes until crisp and the cheese melts. Remove from the heat. Repeat with the remaining tortillas.
8. Top the tacos with chopped onion, cilantro, lime wedges and jalapeños if using.
9. Bring the remaining tikka masala sauce to a boil in a skillet or the microwave. Taste and adjust salt and flavour, adding a little maple syrup if you want it sweeter. Serve in a small bowl for dipping.

Summarized from Vegan Richa's video. Watch it for the details.

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