Vegan Hatch Chile Birria Sandwich | Stater Bros. Markets

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Vegan Hatch Chile Birria Sandwich
Sauce:
3 hatch chiles
2 dried guajillo chiles
1 dried pasilla chile
1 large white onion
3 cloves of garlic
3 tablespoons olive oil
4 cups vegetable broth
Pepper
1 tsp whole cumin
1 tsp dried oregano
¼ tsp ground cinnamon
2 Bay leaves
Birria:
6 ounces mushrooms (portabella, oyster, etc)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Parsley
2 tsp garlic powder
1 tsp Kosher salt
Directions:
Sauce
Cut open the dried chiles with scissors and remove the seeds. Add the chiles to a bowl with hot
water to rehydrate, about 30 minutes.
Meanwhile, place onions, hatch chiles and garlic on a parchment paper lined baking tray and massage with 1 tablespoon of olive oil. Place in the oven on the middle rack. Broil on high for about 25-30 minutes, or until the onions, chiles and garlic are darker in color and charred on the outer parts. Set the chiles aside.
When the chiles are rehydrated, drain them and place them in a blender with the roasted onions, garlic, 1 cup broth, the remaining 2 tablespoons of oil, and the seasonings. Blend until smooth. Transfer the sauce to a saucepan on medium high heat with the remaining 3 cups of broth and bay leaves. Bring to a boil. Once it reaches a boil, cover, reduce heat to low, and simmer for 30 minutes. Remove bay leaves, taste and adjust seasonings.
Birria
While the chiles are rehydrating and the onions & garlic are in the oven, start shredding your mushrooms. You can do this simultaneously, so that by the time you’re done shredding your mushrooms, the peppers are rehydrated, and the onions & garlic are beautifully charred.
Once the mushrooms are shredded, season it with apple cider vinegar, oil, garlic powder, and salt. Cover it and let it marinate while the sauce is simmering.
While the sauce is still simmering, add a bit of oil to a large skillet on medium high heat. Once the oil is hot and shimmering, add marinated mushrooms in an even layer and cook until the edges begin to crisp up a bit, about 13-15 minutes. Once the mushrooms are crisped around the edges, add about 1.5 - 2 cups of the sauce and cook, stirring often, another 5 minutes or so. Cut the hatch chiles and add them to the mixture.
Top with shredded white cabbage salad and serve.
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About: Stater Bros. Markets began as a single grocery store in Yucaipa, California. Twin brothers Cleo and Leo Stater purchased the original Stater Bros. Markets in 1936 with the goal of providing quality groceries at the best prices available. Located primarily in Southern California, you're never far from fresh, affordable food. Our supermarkets offer a great selection of produce, meats, seafood, wine, and grocery items. Many of our locations have on-site deli, floral, and bakery departments as well.
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Toast the bread...needs birria for dipping