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
Let’s go to work.
- 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.
- Prep the guajillo chilies by cutting the stems, slicing them open, and removing the seeds.
- 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.
- Add diced tomatoes and water; raise heat to be high and bring mixture to a simmer. Reduce heat to medium and let simmer for 30 minutes.
- Turn off heat and add the mixture to a blender, and blend until smooth.
- Strain the chili mixture over the walnuts in the instant cooker. Add in the bay leaf, honey, and chicken broth.
- Lock lid in place, select High Pressure and 10 minutes cook time. When the timer sounds, do a quick release.
- Drain well while reserving some of the liquid for dipping your tacos.
- Heat skillet with avocado oil.
- Add hibiscus and cook for a few minutes until the petals darken and reached desired texture.
- Add salt and pepper to taste.
- Use lettuce leaves or corn tortillas and build some Walnut Birria Tacos. Top them off with cheese, onions, cilantro, and enjoy.