Vegan Birria Tacos

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www.theconsciousplantkitchen.com

This Vegan Birria Tacos recipe is made with juicy jackfruit and cooked in a spicy tomato sauce. A delicious healthy plant-based dinner ready in 30 minutes!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-jackfruit-birria-tacos/ or scan the QR code here ➡️

Prep Time15

Cook Time15

Total Time30

Servings: tacos

Calories: 134.2kcal

Author: Carine Claudepierre

Equipment

Ingredients

3 cans Jackfruit 14oz each
3 Dried Ancho Peppers
3 Dried Guajillo Peppers
1 Dried de Arbol Peppers optional, can add 1 more Ancho pepper instead
3 large Roma Tomatoes chopped
4 Garlic Cloves peeled, crushed
1 whole Clove
1 teaspoon Cumin
¼ teaspoon Mexican Cinnamon
1 teaspoon Oregano
¼ teaspoon Marjoram
½ small White Onion peeled, sliced
⅓ cup White Vinegar
1 ½ cups Vegetable Stock
4 tablespoons Olive Oil divided
1 ½ teaspoon Salt
3 tablespoons Maple Syrup optional, only if to if too spicy for you
10 Corn Tortillas

US Customary - Metric

Instructions

Prepare Jackfruit

Drain the canned jackfruit in a sieve and rinse under cold tap water.
Cut the hard pointy part of each jackfruit chunk - you can use them chopped thinly and add them to the recipe. I personally don't use them in the Birria and set them aside in the fridge for later recipes. See my picture above for visual help.
Set aside the top part in a bowl - keeping the seeds, they are edible.

Birria Sauce

Slice the chili peppers' stems off and remove the seeds inside.
In a Dutch iron or large non-stick pan, cook the chili peppers for 1 or 2 minutes on each side with no oil until fragrant, then transfer to the blender jug.
In the same pan, warm 2 tablespoons olive oil under medium-high heat and add chopped onion. Cook until fragrant and soft, stirring occasionally - it takes about 2-3 minutes.
Add crushed garlic and chopped tomatoes and keep cooking for 3 minutes, stirring occasionally. Transfer the cooked mixture to the blender.
In the blender, add vegetable stock, white vinegar, cumin, oregano, marjoram, cinnamon, cloves, and salt. Blend at high speed until the mixture is smooth. Set aside.

Cook Jackfruit and sauce

In a large non-stick pot or cast iron pan, warm the remaining 2 tablespoons olive oil and stir-fry the jackfruit for about 4-5 minutes. Season with salt and pepper.
Use a fork or potato mashed to smash the jack fruit pieces to release their individual fibers and look like shredded pulled pork.
Then, pour the Birria sauce over, cover, and simmer for 15 minutes or more until the sauce has thickened, but you still have some liquid on top to dip the tacos in.
Taste the sauce. If too spicy, you can stir in the maple syrup and cook for 3 extra minutes to blend flavors.

Assemble the Vegan Birria Tacos

Dip a corn tortilla into the sauce on both sides - see my picture above for visual help - and add it in a non-stick skillet over medium-high heat.
Flip over and then add shredded jackfruits, vegan cheese, fresh red onion, cilantro, corn and fold like a taco, half-moon shape.
Flip it over so it crisps on both sides and the cheese is melted. Serve immediately.

Nutrition