Mini Birria Shredded Tofu Tacos

I don’t know if this is my birria taco or tofu era, but what I do know is that for a girl who owns FIVE griddles, the Montana weather really hasn’t been cooperating with me.

And it’s not that it’s too cold to cook outside.
It’s just too meh.

Thankfully we have this gorgeous Made In griddle that fits over two of our stove top burners so I can enjoy the benefits of dual zone flat top cooking while ALSO enjoying an episode of Friends. Hehe. 

Made In designs professional quality products for cooking at home, so of course this thing is naturally non-stick, light and compatible with electric, gas or induction cooktops.

You can check out our Carbon Steel Griddle, and other Made In cookware, at madeincookware.com

Whee!!! 

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here’s what you’ll need

• 1 block extra firm tofu, drained

• 3 dried guajillo chilies

• 3 dried ancho chilies

• 1 onion, halved

• 4 cloves garlic

• 1 tbsp dried oregano

• 1 tsp cumin

• 1 tsp coriander

• sharp white cheddar cheese, shaved

• mini corn tortillas

• green onions, thinly sliced

• cilantro

• lime 

• extra virgin olive oil

• salt 

• pepper

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here’s what you’ll need to do

Remove stems and seeds from dried chilies.

Place your Made In stove top griddle over two burners and begin to warm over medium heat.
Add a drizzle of extra virgin olive oil, and place chilies, onion and garlic cloves on the griddle until slightly toasted and fragrant. 

Remove toasted garlic, onion and chilies from the griddle and place in a medium size pot, along with 2 cups of water. 
Add oregano, cumin and coriander, and bring to a simmer for 10 to 15 minutes, or until everything softens.

Pro Tip: Scrape and wipe down your griddle after every cooking step.
A clean, fresh griddle makes for a very happy cook. 

CAREFULLY place your softened aromatics and HOT pot of liquid into a blender and CAREFULLY blend until smooth.
You may need to do this in batches depending on the size of your blender, but whatever you do, don’t spray you, or anyone else, with the HOT liquid as you do.

After blending, strain liquid, add salt to taste, and set aside. 
This is your birria sauce.

Shred drained and dried tofu using a grater, much like you would a block of cheese.

Over medium heat, add a light drizzle of olive oil to the surface of your clean griddle and sprinkle shredded tofu across the whole thing.

Drizzle just enough of your birria sauce over the tofu to saturate, and set the rest of the sauce to the side. We’re not done with the sauce yet.

Cook tofu until warmed through and flavorful. 
Remove tofu from griddle and set aside.

Pro Tip: Here’s where you’ll want to scrape and wipe down your griddle again.

Now it’s time to assemble your tacos!
Lightly dip taco shell in birria sauce and place on griddle.
Add a handful of cheese, a spoonful of tofu, and a sprinkling of green onions to one half of the taco shell.
Fold shell in half, flip, and press until golden and crisp.
Remove crisp taco from the griddle and place on a plate with one meeeellion other tacos.
Garnish generously with green onions, cilantro leaves, and a squeeze of fresh lime.
Dip in birria sauce and enjoy!