Walnut Birria Tacos

A mixture of red bell pepper and walnuts has been a great meat replacer, and in this experiment, I apply a recipe used to make beef birria. I also use a pressure cooker to impart maximum flavor to these walnut birria tacos.

Gather the ingredients

  • 4 cups of Walnuts
  • 1 Red Bell Pepper
  • 2 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 1 tsp. Mexican Oregano
  • ½ tsp. Cumin
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Ground Cloves
  • 3 Dried Guajillo Chilies
  • 1 tbsp. Avocado Oil
  • ½ Onion
  • 3 Garlic Cloves
  • 1 can Diced Tomatoes
  • 1 Bay Leaf
  • ½ tbsp. Honey
  • 2 cups Chicken Broth
  • 2 cups Water
  • Diced White Onion
  • Cilantro
  • Salsa
  • Guacamole

Let’s go to work.

  1. Dice the red bell pepper, then add it and the walnuts to a food processor. Add in the salt, black pepper, oregano, cumin, cinnamon, and cloves. Keep pulsing the mixture until you reach the texture you like—transfer mixture to the Instant Cooker.
  2. Prep the guajillo chilies by cutting the stems, slicing them open, and removing the seeds.
  3. Heat oil in a saucepan over medium heat. Toss chilies in the hot oil for about 30 seconds. Add in the chopped onion, garlic, ginger, and toss to combine.
  4. Add diced tomatoes and water; raise heat to high and bring mixture to a simmer. Reduce heat to medium and let simmer for 30 minutes.
  5. Turn off heat and add the mixture to a blender, and blend until smooth.
  6. Strain the chili mixture over the walnuts in the instant cooker. Add in the bay leaf, honey, and chicken broth.
  7. Lock lid in place, select High Pressure and 10 minutes cook time. When the timer sounds, do a quick release.
  8. Drain well while reserving some of the liquid for dipping your tacos.
  9. Heat skillet with avocado oil.
  10. Add hibiscus and cook for a few minutes until the petals darken and reach desired texture.
  11. Add salt and pepper to taste.
  12. Use lettuce leaves or corn tortillas and build some Walnut Birria Tacos. Top them off with cheese, onions, cilantro, and enjoy.
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