The Hatch Valley
Shop NowBirria Soup
Ingredients
- 4 dried Ancho peppers, deveined
- 4 dried Guajillo peppers, deveined
- 32 fl oz. (1 qt) vegetable broth, divided
- 1 16 oz jar 505 Southwestern®️ Restaurant Style Salsa
- 4 tablespoons 505 Southwestern®️ Flame Roasted Green Chile
- 4 garlic cloves, peeled
- ¼ cup white vinegar
- 1 teaspoon Mexican oregano
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 Tablespoons vegetable oil
- 12 oz. OZO™️ Plant-Based Mexican Ground (or sub with ground beef)
- 1 ½ cups (1 large) white onion, sliced thin
For Topping:
- ¼ cup cilantro, chopped
- ¼ cup white onion, diced
- 1 lime, cut into wedges
Instructions
Prep Time: 25 minutes Cook Time: 30-35 minutes Total Time: 55-60 minutes Servings: 4
Birria has been trending hard, and it’s easy to see why. The flavors are just out of this world! That’s why we teamed up with OZO to make this plant-based birria (but feel free to use regular ground beef too!). All the great flavor of a traditional birria with some subtle Southwest flare from 505 Southwestern salsa and green chile. Hope you enjoy as much as we do!
Warm a 12-inch cast iron skillet placed on a stove set to medium heat. Add the peppers to the pan. Cook, using tongs to flip until peppers are toasted, but not
burned, about 5 minutes.
Transfer peppers to a medium mixing bowl. Pour hot water to cover peppers.
Cover bowl with plastic wrap and let sit for 20 minutes.
Drain the peppers and add them to the blender, along with 2 cups vegetable broth, the 505SW™️ Salsa, the 505SW™️ Green Chile, garlic, vinegar, oregano, black pepper, salt, cloves, cumin, and cinnamon. Blend until sauce is very smooth, stopping to scrape down the sides as needed. Set aside.
Warm oil in a 4-QT pot placed over medium heat. Add plant-based ground meat and onions. Cook until onions are soft and internal temperature reaches 165°F, making sure to use the spatula to crumble the ground as it cooks, 5-7 minutes.
Add pepper sauce to the pot along with the remaining vegetable broth. Bring soup to a boil, then reduce it to a simmer and let cook for 20 minutes.
Ladle soup into bowls and top with cilantro, onion, and lime wedges. Serve immediately.