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vegan birria tacos on plate with limes.

Vegan Birria Tacos With Jackfruit

Keri Bevan
These vegan birria tacos will up your Taco Tuesday game! They're juicy in the middle and slightly crispy on the outside. Dip them in your own homemade chile pepper consomme and garnish with cilantro and limes.
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
soaking time 20 mins
Total Time 45 mins
Course dinner, lunch
Cuisine Mexican
Servings 8 servings
Calories 132 kcal

Ingredients
 
 

  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 dried pasilla chile
  • 3 tablespoons olive oil divided
  • 1 white onion finely chopped
  • 3 garlic cloves minced
  • 1 cup vegetable broth
  • `1 14 ounce can chopped tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 3 14 ounce cans shredded jackfruit
  • 2 bay leaves
  • 8 corn tortillas
  • 1 cup chopped cilantro

Optional Garnishes

  • ¼ cup cilantro roughly chopped
  • 2 tablespoons chopped onions
  • 4 radishes thinly sliced

Instructions
 

  • Boil 2 cups of water in a small saucepan, remove it from the heat and set aside.
  • Slice the chili pepper stems off and remove the seeds. Put them into the hot water and allow them to rehydrate for 20 minutes.
  • Meanwhile, heat the1 tablespoon of the olive oil in a large non stick saute pan. Saute the onion for 4 minutes. Add the garlic and saute for 1 more minute.
  • Drain the chile peppers and discard the water. Put the rehydrated chiles into a blender along with the sauteed onion and garlic. Blend on high speed until you have a smooth chile sauce.
  • Add the vegetable broth, apple cider vinegar, maple syrup, cumin, chopped tomatoes, oregano and salt to the blender and blend until you have a smooth sauce.
  • Using a sieve, drain the jackfruit and wash it under cold water.
  • In the same pan that you sauteed the onion in, heat the remaining 2 tablespoons of olive oil. Add the shredded jackfruit to the pan and saute for 5 minutes.
  • Pour the sauce over the jackfruit, add the bay leaves, and simmer for 15 minutes to thicken the sauce and blend the flavors. Remove the bay leaves when the sauce is thickened.
  • Grease a non-stick saute pan by using a paper towel with a bit of olive oil on it. Heat the pan up over low heat. Dip a tortilla into the birria sauce, letting any excess sauce drip off. Transfer it to the hot pan and immediately flip it over. Add the jackfruit mixture, and coriander to one half of the tortilla. Flip the other half of the tortilla over to form a taco, and continue flipping the taco until it's evenly seared on both sides. *see note 1
  • Garnish with chopped onions, cilanto and radishes.

Notes

  1. Start out with a lightly greased pan. Do not add too much oil.  We are not aiming for a hard-shelled taco.  Between tacos, you might want to wipe out the pan and regrease.  Add more olive oil as necessary.

Nutrition

Calories: 132kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 280mgPotassium: 128mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 3mgCalcium: 44mgIron: 1mg
Keyword vegan mexican
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