Blue Zones Mushroom and Black Bean Birria

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Vegetarian

Traditionally, birria is made with meat, but this Blue Zones version delivers great flavor and tons of fiber using black beans.

By Dan Buettner | Experience Life

Birria is a slow-cooked Mexican stew that’s often strained and served alongside tacos as a dipping sauce. And it’s becoming more popular in recipe trends in America, too — no surprise, since our research found U.S. diners love Mexican flavor profiles. You can choose to serve this dish as a stew or strained as a taco filling.

Makes4 servings
Prep Time
Cook Time30 minutes

Ingredients
Directions

Ingredients

Chili Paste

4 ancho chilies
4 pasilla chilies
2 chilies de arbol
8 peppercorns
2 whole cloves
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika (hot or sweet, according to taste)
½ cinnamon stick
1 tsp. fresh thyme leaves, chopped
1 tsp. dried Mexican oregano
8 garlic cloves
2 bay leaves
½ white or yellow onion, peeled
1 14-oz. can crushed tomatoes
¼ cup apple cider vinegar
½ tsp. salt

Birria

2 tbs. avocado oil
½ white or yellow onion, diced
1 lb. button mushrooms, halved or quartered into bite-sized pieces
1 lb. cremini mushrooms, halved or quartered into bite-sized pieces
½ tsp. salt
2 cups cooked black beans
6 cups vegetable stock or dashi

To Serve (Optional)

Corn tortillas
1 cup cilantro sprigs, chopped
½ cup onion, diced
1 to 2 jalapeños, sliced
2 limes, quartered

Directions

STEP 1

To make the chili paste, toast the chilies in a large dry pot over medium-high heat until soft and fragrant, about 2 minutes per side. Remove the chilies and use a knife to destem and deseed, discarding the stems and seeds. Set the chilies aside in a bowl.

STEP 2

In the same pot, toast the peppercorns, cloves, cumin, coriander, paprika, and cinnamon until fragrant and just beginning to smoke, 1 to 2 minutes. Put the toasted spices and remaining chili-paste ingredients in a high-powered blender with the peppers and purée until you have a smooth paste. Set aside.

STEP 3

To make the birria, wipe the pot clean, then add the oil and heat over medium-high heat until it shimmers. Add the onion and sauté until it begins to turn translucent, about 3 minutes. Add the mushrooms and stir well, then add the salt and stir again. Sauté the mushrooms until they give up their liquid and begin to brown, about 5 minutes.

STEP 4

Add the beans, stock, and chili-paste mixture to the pot and stir well to combine. Bring everything to a boil, then lower the heat to medium-low and let simmer to meld the flavors, about 15 minutes.

STEP 5

Taste for seasoning and serve as a stew. If you want to make tacos, strain the birria and put the mushroom-bean mixture in one serving bowl and the liquid in another. Either way, serve with the tortillas and garnishes, taco-bar style.

Nutritional information

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By Dan Buettner

Dan Buettner is the founder of the Blue Zones, a National Geographic fellow and explorer, and the author of the No. 1 New York Times bestseller The Blue Zones Kitchen: 100 Recipes to Live to 100, as well as the other national bestsellers The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest, Thrive: Finding Happiness the Blue Zones Way, The Blue Zones Solution: Eating and Living Like the World’s Healthiest People, and The Blue Zones of Happiness. His research led to the establishment of the Blue Zones Project, which currently is working to transform 51 communities in the North America.