Jackfruit Birria Tacos (Vegan) Recipe

Introduction

Jackfruit Birria Tacos offer a delicious vegan twist on the traditional Mexican birria, using young green jackfruit to create a tender, pulled-meat texture. These tacos are packed with rich, smoky flavors from a homemade birria sauce and are perfect for a satisfying plant-based meal.

Ingredients

• 2 beef (roma) tomatoes, quartered
• ½ onion, peeled and halved (plus ½ onion peeled and halved for frying)
• 4 dried guajillo chiles
• 2 bay leaves
• 5 cups water
• ½ tsp oregano
• ¼ tsp thyme
• ¼ tsp marjoram
• ½ tsp ground cumin
• ½ tsp ground black pepper or peppercorns
• 1 tsp smoked paprika powder
• ½ cup vegetable broth (homemade or store-bought)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 20 oz cans young green jackfruit, in brine or water
• Salt and pepper to taste
• Tortillas of choice (corn, wheat, or gluten-free)
• Vegan mozzarella or feta, grated
• Guacamole
• Fresh greens (cilantro), lime

Instructions

1. Step 1: Deseed the dried guajillo chiles, keeping some seeds if you prefer a spicier sauce.
2. Step 2: Place tomatoes, half the peeled onion, guajillo chiles, bay leaves, and water into a large pot. Cover and bring to a boil, then reduce heat and simmer for 30 minutes.
3. Step 3: Drain the vegetables through a sieve, reserving the broth. Discard the bay leaves.
4. Step 4: Transfer the drained vegetables to a blender. Add oregano, thyme, marjoram, cumin, black pepper, smoked paprika, a pinch of salt, 1 cup of reserved broth, and ½ cup vegetable broth. Blend until smooth.
5. Step 5: Taste the sauce and adjust the spices as needed.
6. Step 6: Drain and rinse the jackfruit thoroughly, squeezing out as much water as possible. Remove and discard the hard, pointy parts from each piece.
7. Step 7: Heat olive oil in a large frying pan over medium heat. Add the remaining half onion and minced garlic, cooking until translucent and slightly browned.
8. Step 8: Add jackfruit to the pan and mash it with a fork or potato masher until it resembles pulled meat.
9. Step 9: Continue frying the jackfruit until all its water has evaporated and it feels dry.
10. Step 10: Pour the blended birria sauce into the pan with the jackfruit. Cover and simmer on low heat for 20 minutes.
11. Step 11: Remove the lid and simmer for an additional 10 minutes to thicken the mixture. Adjust seasoning to taste.
12. Step 12: To assemble the tacos, cut tortillas down the center. Fill each quarter with jackfruit, vegan mozzarella, guacamole, and fresh greens like cilantro or lettuce. Fold the tortilla three times to enclose the filling.
13. Step 13: Heat a little oil in a large skillet over medium-high heat. Sprinkle some vegan mozzarella onto the pan, then place the folded tortilla on top. Fry for about 30 seconds until the cheese melts and the tortilla is golden. Flip and cook the other side until golden brown. Repeat with remaining tortillas.
14. Step 14: Serve the tacos with mango habanero salsa or cucumber pico de gallo on the side for extra flavor.

Tips & Variations

• For a spicier birria sauce, keep some of the guajillo chile seeds during deseeding.
• Use homemade vegetable broth for a richer, more flavorful sauce.
• Try different vegan cheeses such as cashew-based feta for a tangier bite.
• Serve tacos with pickled red onions to add acidity and crunch.
• If jackfruit is difficult to find, young green jackfruit in cans or pouches from Asian markets or health food stores work well.

Storage

Store leftover birria jackfruit and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of vegetable broth to keep it moist. Cooked tortillas are best served fresh but can be wrapped in foil and warmed briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Jackfruit Birria Tacos ahead of time?

Yes, the birria sauce and jackfruit mixture can be prepared a day in advance and refrigerated. This allows flavors to deepen. Assemble and crisp the tacos just before serving for the best texture.

Is jackfruit a good substitute for meat in birria?

Absolutely. Young green jackfruit has a neutral taste and fibrous texture that mimics pulled meat perfectly, making it ideal for vegan birria tacos.

Jackfruit Birria Tacos (Vegan) Recipe

Print Recipe

★★★★★

4.6 from 491 reviews

These Jackfruit Birria Tacos are a flavorful and comforting vegan twist on traditional Mexican birria. Featuring tender, ‘pulled meat’ style jackfruit simmered in a rich, smoky chile and tomato sauce, these tacos are garnished with vegan mozzarella, fresh guacamole, and vibrant greens for a satisfying and delicious plant-based meal perfect for taco enthusiasts and vegan food lovers alike.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6–8 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Birria Sauce

• 2 beef (roma) tomatoes, quartered
• ½ onion, peeled and halved
• 4 dried guajillo chiles, deseeded
• 2 bay leaves
• 5 cups water
• ½ tsp oregano
• ¼ tsp thyme
• ¼ tsp marjoram
• ½ tsp ground cumin
• ½ tsp ground black pepper or peppercorns
• 1 tsp smoked paprika powder
• ½ cup vegetable broth (homemade or store-bought)

Jackfruit Mixture

• 2 tbsp olive oil
• ½ onion, peeled and halved
• 3 garlic cloves, minced
• 2 20 oz cans young green jackfruit in brine or water
• Salt and pepper to taste

For Assembly

• Tortillas of choice (corn, wheat, or gluten-free)
• Vegan mozzarella or feta, grated
• Guacamole
• Fresh greens such as cilantro
• Lime wedges (optional)
• Mango habanero salsa or cucumber pico de gallo (optional, for serving)

Instructions

1. Prepare Birria Sauce: Deseed the dried guajillo peppers, keeping some seeds if you prefer a spicier sauce. Place the quartered tomatoes, half the onion, guajillo chiles, bay leaves, and water into a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes to develop flavors.
2. Process Sauce: Drain the cooked vegetables using a sieve, reserving the broth and discarding the bay leaves. Transfer the vegetables to a blender, add oregano, thyme, marjoram, cumin, black pepper, smoked paprika, a pinch of salt, 1 cup of the reserved broth, and ½ cup vegetable broth. Blend until smooth. Taste and adjust seasoning as needed.
3. Prepare Jackfruit: Drain and thoroughly rinse the jackfruit chunks, gently squeezing to remove excess water. Cut off the hard, pointed parts of each chunk and discard or set aside. Heat olive oil in a large frying pan over medium heat. Add the remaining onion and garlic, frying until translucent and lightly browned.
4. Cook Jackfruit: Add the jackfruit chunks to the pan and mash with a fork or potato masher to create a pulled meat texture. Continue frying until all moisture has evaporated and the jackfruit is fairly dry.
5. Simmer with Sauce: Pour the prepared birria sauce over the jackfruit in the pan. Cover and simmer on low heat for 20 minutes, then remove the lid and simmer uncovered for an additional 10 minutes to thicken the mixture. Taste and adjust seasoning if necessary.
6. Assemble Tacos: Cut tortillas down the center to create flaps. Fill one quadrant with the marinated jackfruit, another with vegan mozzarella, the third with guacamole or preferred salsa, and the last with fresh greens such as cilantro. Fold the tortilla into thirds to enclose the fillings.
7. Cook Tacos: Heat a little oil in a large skillet over medium-high heat. Sprinkle grated vegan mozzarella into the pan first, then place the folded tortilla on top of the cheese. Fry for about 30 seconds until the bottom is golden brown, then flip and fry the other side until crisp and golden. Repeat with remaining tortillas.
8. Serve: Serve the tacos hot with a side of homemade mango habanero salsa or cucumber pico de gallo, and optional lime wedges for added freshness.

Notes

• For spicier birria sauce, retain some chile seeds when deseeding guajillo peppers.
• Young green jackfruit in brine is preferred to avoid sweetness and to achieve the correct texture.
• You can use store-bought or homemade vegetable broth as preferred.
• Vegan cheese adds creaminess and melty texture but can be omitted or substituted.
• The folded taco technique helps keep fillings secure and gives a nice crisp crust when pan-fried.
• Serve with fresh lime juice to enhance brightness before eating.
• Leftover birria sauce and jackfruit mixture can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: jackfruit birria tacos, vegan birria, plant-based tacos, jackfruit tacos, Mexican vegan recipe, birria sauce vegan, pulled jackfruit, vegan Mexican street food