Jackfruit Birria Tacos

Updated: Jan 26

What is Birria? It's a popular Mexican dish that originated in the Jalisco state. I was introduced to it by a coworker just a few months ago and it had me at first bite! The depth of flavor is ridiculously good! It's rich, spicy, and comforting. It can be enjoyed two ways, as a stew or with the "meat" shredded to make tacos which are then dipped into the broth. Of course I prefer the tacos and I have a feeling you will too! Both are served with diced onion, cilantro, and lime juice.  Enjoy, but warning... it can be addicting!


Ingredients

For the Sauce (Consomé)

  • 3 dried California Chilies - seeds removed

  • 1 dried guajillo Chile - seeds removed

  • 1 dried pasilla Chile - seeds removed

  • 1/2 white onion - quartered

  • 1 small carrot - roughly chopped

  • 1 tomato - halved

  • 4-5 cloves of garlic - peeled

  • 2 bay leaves

  • 1 t oregano

  • 1/2 t cumin

  • 2 cloves

  • 1 inch piece of ginger

  • 1/4 t black pepper

  • pinch of cinnamon

  • 1 - 2 T No Beef Better Than Bouillon or vegetable bouillon

  • 5 cups of water

Taco "Meat"

  • 2 cans of jackfruit - in water, not brine

  • 2 t garlic powder

Taco Assembly

  • 8-12 corn tortillas

  • 4-6 slices of vegan cheese, cut in half. I prefer Chao Creamy Original, but you can use any mozzarella shred

  • onions- diced

  • cilantro - chopped

  • lime wedges

Instructions

  1. Remove the seeds from all the chilies. Add to a heavy pot filled with 5 cups of water and the carrot, onion, tomato, garlic, clove, oregano, ginger, and bay leaves. Bring to boil then turn down to low and simmer for 10 minutes until the chilies get soft.

  2. While the sauce is cooking, drain and rinse the jackfruit. Shred it and put it into a small bowl. Add garlic powder, toss to coat and set aside,

  3. When the sauce has finished simmering, remove the chilies and vegetables and transfer to a blender.. You can dispose of the bay leaves and clove. Add 1 cup of cold water. Blend until smooth.

  4. Pour the chili mixture back into the pot and add the Better Than Bouillon, cumin, cinnamon, and pepper. Stir to combine and continue to simmer on low while you prepare the jackfruit.

  5. Add the jackfruit to a non-stick pan with a little oil spray or water and sauté until lightly browned. Transfer the jackfruit to the sauce and simmer with the lid on for an additional 5-10 minutes. Taste for salt and spices. Eat as is or continue to Step 6 to make tacos!

  6. On a cast iron or frying pan turned on medium-low, dip the tortilla into the sauce and place it onto the pan. Flip once, then top with a half slice of cheese, more if you desire, a heaping scoop of jackfruit, and some cilantro and onions. Cook until it gets slightly brown and crispy, then fold it in half and press gently with the spatula to form a taco. Continue to cook until desired crispiness and cheese has melted. Repeat with the remaining tortillas.

  7. Serve with a bowl of the sauce topped with cilantro, onion, and a squeeze of lime juice. Dip the taco into the sauce. It can be a bit messy, but so worth it!














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