VEGAN BIRRIA JACKFRUIT TACOS

EASY

INGREDIENTS

▢ 3 cans Jackfruit ▢ 3 Dried Ancho Peppers ▢ 3 Dried Guajillo Peppers ▢ 1 Dried de Arbol Peppers ▢ 3 large Roma Tomatoes ▢ 4 Garlic Cloves ▢ 1 whole Clove ▢ 1 tsp Cumin ▢ ¼ tsp Mexican Cinnamon ▢ 1 tsp Oregano ▢ ¼ tsp Marjoram ▢ ½ small White Onion ▢ ⅓ cup White Vinegar ▢ 1 ½ cups Vegetable Stock ▢ 4 tbsp Olive Oil ▢ 1 ½ tsp Salt ▢ 3 tbsp Maple Syrup  ▢ 10 Corn Tortillas

Drain and Cut the Jackfruit

Drain the canned jackfruit in a sieve and rinse under cold tap water. Cut the hard pointy part of each jackfruit chunk.

1

Set Aside

Set aside the top part in a bowl - keeping the seeds, they are edible.

2

Slice Chili Peppers

Slice the dry chili peppers' stems off and remove the seeds inside. Tip: don't touch your eyes!

3

Cook Chili Peppers

In a cast iron or 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.

4

Cook Onions

In the same pan, warm 2 tablespoons olive oil under medium-high heat and add chopped onion. Cook until fragrant and  softened.

5

Add Garlic and Tomatoes

Add crushed garlic and chopped tomatoes and keep cooking for 3 minutes, stirring occasionally.

6

Transfer to Blender

Transfer the cooked tomatoes and garlic to the blender where you've saved the chili peppers.

7

Add Spices and Blend

Add vegetable stock, white vinegar, cumin, oregano, marjoram, cinnamon, cloves, and salt. Blend at high speed until the mixture is smooth. Set aside.

8

Cook Jackfruit

In a large non-stick pot or cast iron pan, warm the remaining 2 tablespoons of  olive oil and stir-fry the jackfruit for about 4-5 minutes.

9

Shred Jackfruit

Use a fork or potato mashed to smash the jack fruit pieces to release their individual fibers and look like shredded pulled pork.

10

Cook the Jackfruit

Pour the Birria sauce over, cover, and simmer the Jackfruit for at least15 minutes.

11

Taste and Adjust

Taste the sauce. If too spicy, you can stir in the maple syrup and cook for 3 extra minutes to blend flavors.

12

Dip and Cook Tortilla

Dip a corn tortilla into the sauce on both sides and add it in a non-stick skillet over medium-high heat.

13

Add Filling to Tacos

Flip over and then add shredded jackfruits, vegan cheese, fresh red onion, cilantro, corn and fold like a taco, half-moon shape.

14

Serve the Vegan Tacos

 Flip it over so it crisps on both sides and the cheese is melted. Serve the Vegan Jackfruit Birria Tacos immediately.

15

Prep Time: 15 minutes Cook Time: 15 minutes Makes: 10 Tacos Calories: 134 kcal per Serving

VEGAN BIRRIA TACOS

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