Tacos Birria Quesabirria

When it’s time for taco Tuesday, I’m all in on running to any of the local food trucks or to one of my favorite restaurants. But once I started making...

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About Recipe
Tacos Birria Quesabirria

When it’s time for taco Tuesday, I’m all in on running to any of the local food trucks or to one of my favorite restaurants. But once I started making these birria tacos, sometime called quesabirria, taco Tuesday was transformed to a regular at-home event.



Ingredients :
  • 2 1/4 cups rolled oats, (216 grams)
  • ▢2 scoops PE Science Select Vegan Vanilla Protein Powder, (59 grams)
  • ▢3 chai tea bags
  • ▢1/2 tsp each: baking powder, cinnamon, ground ginger
  • ▢1/4 tsp each: cardamom, nutmeg, all spice
  • ▢1 1/2 cups Bosc pear, chopped, (220 grams)
  • ▢1 cup unsweetened vanilla almond milk, (8 fl oz)
  • ▢3/4 cup unsweetened applesauce, (183 grams)
  • ▢1/4 cup maple syrup, (2 fl oz)
  • ▢3 tbsp unsalted butter, (42 grams)
  • ▢2 large eggs
  • ▢1 tsp maple extract
Directions :

  1. Pre-heat oven to 350°F. Grease an 8×11" casserole dish with butter or coconut oil and set aside.

  2. Heat almond milk to the point of almost boiling, then add tea bags and steep for 5 minutes. Remove bags and allow almond milk to cool.

  3. Combine dry ingredients in a bowl, then mix in chopped pears. In another bowl, whisk wet ingredients until combined, being careful to whisk in the hot milk slowly to avoid cooking the eggs. Add wet ingredients to dry and mix until combined. Pour into greased casserole dish and spread evenly. If desired, press a few pecans into the top of the mixture.

  4. Bake at 350°F for 40-45 minutes or until no longer very soft to the touch in the center. Serve with maple syrup and whipped cream, if desired.

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