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Jackfruit Birria Tacos (Vegan) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/jackfruit-birria-tacos-vegan-recipe/