I enjoy this recipe because it proves how flavorful and hearty vegan cooking can be. I like how the chile sauce is layered, smoky, and complex, while the jackfruit turns perfectly shred-able and tender. These tacos feel special enough for guests but comforting enough for a regular dinner, and they’re always a hit when I serve them.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Spicy Jalapeño Salsa (Optional) 8 cups water more or less as needed 4 large whole jalapeño peppers approximately 75 grams or 1 ½ ounces each 2 large cloves garlic approximately 6-8 grams each ½ cup neutral-flavored oil avocado oil, vegetable oil, etc. 1 teaspoon salt more or less to taste ¼ of one medium white onion optional, approximately 2 ounces 2 tablespoons fresh cilantro optional
For the Vegan Birria 3 14-ounce cans young jackfruit in brine ½ of one medium yellow onion approximately 3 ounces 1 bay leaf ½ of one medium yellow onion approximately 3 ounces ½ tablespoon salt more or less to taste ½ tablespoon freshly ground black pepper more or less to taste 12 guajillo chile peppers rinsed, stems and seeds removed 6 ancho chile peppers rinsed, stems and seeds removed 2 large Roma tomatoes approximately 3 ounces each 1 4-inch stick Mexican cinnamon a.k.a. canela, or ½ teaspoon ground cinnamon 2 whole bay leaves ½ teaspoon whole black peppercorns 4 cups no-beef broth or 4 cups water with no-beef bouillon added, or 4 cups vegetable broth 2 tablespoons distilled white vinegar 5 large cloves garlic approximately 6-8 grams each 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano or 1 teaspoon dried marjoram ¼ teaspoon ground cloves
To Serve 1 ½ tablespoons olive oil divided 12 corn tortillas divided vegan shredded mozzarella or pourable vegan mozzarella chopped white onion chopped fresh cilantro
Directions
I begin with the optional jalapeño salsa by filling a medium pot with water and bringing it to a boil. I add the whole jalapeños, reduce the heat, and simmer them until very tender. I drain them, remove the stems, and blend them with garlic, oil, salt, onion, and cilantro until smooth and creamy. I set the salsa aside.
For the vegan birria, I drain and rinse the jackfruit, remove the tough cores, and shred the remaining pieces by hand. I place the jackfruit in a pot, cover it with water, and add salt, black pepper, half of the onion, and a bay leaf. I simmer this gently for 10 minutes, then drain and discard the onion and bay leaf.
I add the remaining onion, guajillo chiles, ancho chiles, tomatoes, cinnamon stick, bay leaves, and peppercorns to the pot, covering everything with water. I bring it to a boil, then simmer for 10 minutes. Afterward, I remove and discard the bay leaves and cinnamon stick, then blend the softened chiles and tomatoes with some cooking liquid, broth, vinegar, garlic, cumin, oregano, and cloves until smooth.
I strain the sauce back into the pot, add the jackfruit, bring it to a boil, then simmer it gently for 15 minutes until thick and flavorful.
To assemble the tacos, I heat a skillet with olive oil. I dip each tortilla into the chile sauce, cook it in the skillet, then fill it with vegan mozzarella, jackfruit, onion, and cilantro. I fold and crisp each taco on both sides until golden and melty, repeating until all tortillas are used. I serve them hot with extra sauce and the jalapeño salsa.
Servings and Timing
I get about 12 tacos from this recipe. The prep time takes roughly 15 minutes, the cook time is about 45 minutes, and the total time comes to around 1 hour.
Variations
I sometimes add mushrooms to the jackfruit for extra texture. When I want more heat, I leave some chile seeds in the sauce. I also enjoy serving these tacos as quesabirria-style with extra vegan cheese and more dipping sauce.
Storage/Reheating
I store leftover jackfruit birria in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop with a splash of broth to loosen the sauce before assembling fresh tacos.
FAQs
Does jackfruit really taste like meat?
I find that jackfruit takes on the flavor of the sauce, making it surprisingly meaty in texture.
Can I skip the jalapeño salsa?
I often do, but it adds a nice fresh heat when I include it.
Are these tacos very spicy?
I find them moderately spicy, but I can adjust the heat by using fewer chiles.
Can I make the birria ahead of time?
I usually make it a day ahead because the flavors deepen overnight.
What tortillas work best?
I prefer corn tortillas because they crisp up beautifully.
Can I bake the tacos instead of frying?
I can, but I like the texture better when pan-fried.
Is this recipe gluten free?
I find it is, as long as the tortillas and broth are certified gluten free.
Can I freeze the birria filling?
I freeze it successfully for up to 2 months.
What can I serve on the side?
I like rice, beans, or a simple salad.
Do leftovers taste good?
I think they taste even better the next day.
Conclusion
I keep making these magic vegan birria tacos because they’re bold, comforting, and incredibly satisfying. They prove that plant-based cooking can deliver deep flavor, rich texture, and pure comfort in every bite.
Rich and comforting vegan birria tacos made with tender jackfruit simmered in a deeply spiced chile broth, then pan-fried until crispy and melty for an indulgent plant-based twist on a classic favorite.
Ingredients
3 (14-ounce) cans young jackfruit in brine, drained and rinsed
12 dried guajillo chile peppers, stems and seeds removed
6 dried ancho chile peppers, stems and seeds removed
Drain and rinse jackfruit, remove tough cores, and shred by hand.
Place jackfruit in a pot with water, salt, pepper, half the onion, and one bay leaf. Simmer for 10 minutes, then drain and discard aromatics.
In the same pot, add remaining onion, guajillo chiles, ancho chiles, tomatoes, cinnamon stick, remaining bay leaf, and peppercorns. Cover with water and simmer for 10 minutes.
Remove bay leaves and cinnamon. Blend chiles and tomatoes with broth, vinegar, garlic, cumin, oregano, and cloves until smooth.
Strain sauce back into the pot, add jackfruit, bring to a boil, then simmer for 15 minutes until thick and flavorful.
Heat a skillet with olive oil. Dip tortillas into the sauce and cook in the skillet.
Fill tortillas with vegan cheese, jackfruit birria, onion, and cilantro.
Fold and cook until crispy on both sides and cheese is melted.
Serve hot with extra sauce and optional jalapeño salsa.
Notes
Jackfruit absorbs flavor and becomes tender and shred-able.
The birria tastes even better when made a day ahead.
Adjust spice by using fewer chiles or removing seeds.
