Description

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

2 large Roma tomatoes

1 medium yellow onion, divided

5 large garlic cloves

4 cups vegetable broth or no-beef broth

2 tablespoons distilled white vinegar

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano or marjoram

1/4 teaspoon ground cloves

1 Mexican cinnamon stick (or 1/2 teaspoon ground cinnamon)

2 bay leaves

1/2 tablespoon salt, to taste

1/2 tablespoon black pepper, to taste

1 1/2 tablespoons olive oil

12 corn tortillas

Vegan shredded or pourable mozzarella

Chopped white onion, for serving

Chopped fresh cilantro, for serving

Optional jalapeño salsa

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Instructions

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.

Best texture comes from pan-frying, not baking.

Birria filling freezes well for later use.

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 9g
Protein: 8g
Cholesterol: 0mg