Veggie Birria Style Cheesy Tacos

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Add the Mexican style spice mix and cook until fragrant, 1 min. 

Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir through the butter (see pantry for amount) until melted.

Bring to the boil, then reduce the heat to low and keep on a gentle simmer - this is your birria sauce.

Meanwhile, grate the Cheddar cheese. Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces. 

Halve the baby plum tomatoes.

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) with a pinch of salt and pepper. Add the tomatoes and toss to coat. Set aside.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

Stir in the chipotle paste (add less if you'd prefer things milder) and a quarter of your birria sauce. Bring to the boil and simmer until thickened, 2-3 mins, then remove from the heat.

Using tongs, dip a tortilla into the remaining birria sauce to coat both sides. Shake off any excess sauce, then lay onto a large lined baking tray.

Repeat with remaining tortillas (2 per person). TIP: Use two baking trays if necessary.

Sprinkle the Cheddar cheese onto one half of each tortilla. Top with the veggie mince and mozzarella, then carefully fold the tortillas in half to enclose filling. Press down to keep together.

Bake your birria tacos on the middle shelf of your oven until golden brown, 15-17 mins.