Enjoy Free Shipping on 2 or more 4-packs. No Code Needed.

Birria Soup

25 minutes
30-35 minutes


OZO® Plant-Based Mexican Seasoned Ground 12 oz.
Ancho peppers, deveined 4 Peppers
Guajillo peppers, deveined 4 Peppers
Vegetable broth, divided 32 fl oz.
Diced fire-roasted tomatoes 14.5 oz. can
Garlic cloves, peeled 4 Cloves
White vinegar ¼ Cup
Mexican oregano 1 Teaspoon
Ground black pepper 1 Teaspoon
Kosher salt 1 Teaspoon
Ground cloves ¼ Teaspoon
Ground cumin ¼ Teaspoon
Ground cinnamon ¼ Teaspoon
Vegetable oil 2 Tablespoons
Large white onion, sliced thin (yield 1½ cups) 1 large onion
For Topping
Cilantro, chopped ¼ Cup
White onion, diced ¼ Cup
Lime, cut into wedges 1 Lime
Plant-based Mexican Seasoned Ground


Step 1
Warm a 12-inch cast iron skillet over medium heat.
Step 2
Add the peppers and cook, using tongs to flip until peppers are toasted, but not burned, about 5 minutes.
Step 3
Transfer peppers to a medium mixing bowl. Pour hot water over peppers to cover. Cover bowl with plastic wrap and let sit for 20 minutes.
Step 4
Drain the peppers and place in blender, along with 2 cups vegetable broth, the tomatoes, garlic, vinegar, oregano, pepper, salt, cloves, cumin, and cinnamon. Blend until very smooth, stopping to scrape down the sides as needed. Set aside.
Step 5
Warm oil in a 4-quart pot over medium heat. Add ground and onions and cook until onions are soft and internal temperature reaches 165°F, using a spatula to break it up as it cooks, about 5-7 minutes.
Step 6
Add pepper sauce and the remaining vegetable broth and bring to a boil, then reduce to simmer and cook for 20 minutes.
Step 7
Ladle soup into bowls and top with cilantro, onion, and lime wedges. Serve immediately.

Got a Recipe that'll wow us?

Let's hear it