▢ 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 the canned jackfruit in a sieve and rinse under cold tap water. Cut the hard pointy part of each jackfruit chunk.
Set aside the top part in a bowl - keeping the seeds, they are edible.
Slice the dry chili peppers' stems off and remove the seeds inside. Tip: don't touch your eyes!
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.
In the same pan, warm 2 tablespoons olive oil under medium-high heat and add chopped onion. Cook until fragrant and softened.
Add crushed garlic and chopped tomatoes and keep cooking for 3 minutes, stirring occasionally.
Transfer the cooked tomatoes and garlic to the blender where you've saved the chili peppers.
Add vegetable stock, white vinegar, cumin, oregano, marjoram, cinnamon, cloves, and salt. Blend at high speed until the mixture is smooth. Set aside.
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.
Use a fork or potato mashed to smash the jack fruit pieces to release their individual fibers and look like shredded pulled pork.
Pour the Birria sauce over, cover, and simmer the Jackfruit for at least15 minutes.
Taste the sauce. If too spicy, you can stir in the maple syrup and cook for 3 extra minutes to blend flavors.
Dip a corn tortilla into the sauce on both sides and add it in a non-stick skillet over medium-high heat.
Flip over and then add shredded jackfruits, vegan cheese, fresh red onion, cilantro, corn and fold like a taco, half-moon shape.
Flip it over so it crisps on both sides and the cheese is melted. Serve the Vegan Jackfruit Birria Tacos immediately.
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 10 Tacos Calories: 134 kcal per Serving