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4 from 1 vote

Vegan Birria Samosas

These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Side Dish
Cuisine: Fusion, Indian, Mexican
Keyword: indian, mexican, samosas, snack
Servings: 10 samosas

Ingredients

Birria Broth

  • 2 guajillo chiles, deseeded sub 4 dried red chilies
  • 1 can adobo peppers in chipotle sauce
  • 4 smashed garlic cloves
  • 1/2 white onion
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 tsp chili powder
  • 1 tsp mexican oregano
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 beef boullion cube
  • 3 cups water
  • salt to taste

Vegan Mushroom & Tofu Carnitas

  • 4 king oyster mushrooms
  • 450 g extra firm tofu
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 3 tbsp taco seasoning
  • 2 tsp garlic powder
  • 1 tbsp dark soy sauce
  • 1/2 cup pineapple or orange juice
  • bunch cilantro

Garnish

  • white onions
  • cilantro
  • lime wedges

Instructions

  • Soak red chilles in warm water for 10 minutes. Blend the chilies, adobo peppers and garlic cloves with some water into a paste.
  • Slice white onion into strips.
  • Add some olive oil and onions onto a pan. Saute for 1-2 minutes and add in the paste. Saute.
  • Add all dry spices and saute for a few minutes. Add water, beef boullion cube and bay leaves - mix well, close the lid and let the broth simmer.
  • Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and grate the blocks.
  • To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu
  • Add your spices and seasonings and toss them until they brown and fried. Mix gently so as to not break apart the tofu shreds.
  • Then add in dark soy sauce, 4-5 tbsp birria broth, and pineapple juice. Give that a good mix and set that aside. Your 'meat' must be slightly moist.
  • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of carnitas filling. Seal the open edge by pressing it tightly with your fingers.
  • Repeat for the rest.
  • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
  • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
  • Garnish with chopped coriander, white onions and serve warm with birria consommé.