Vegan Birria Tacos

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Deliciously meaty vegan birria tacos. Packed with tender jackfruit and dunked in a spicy broth, they're ideal for a vegan cinco de mayo treat or any exciting taco tuesday!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Lunch, Main Course, Sides

Cuisine: All, American, Mexican

Servings: tacos

Calories: 115kcal

Author: Richard Makin

Equipment

1 Medium Bowl
1 large saucepan
1 Blender
1 Medium Bowl
1 Medium Frying Pan

Ingredients

For the Jackfruit and Sauce

1 dried ancho chiles de-seeded and de-stemmed
1 dried guajillo chile de-seeded and de-stemmed
¼ teaspoon cumin seeds
½ teaspoon black peppercorns
½ teaspoon coriander seeds
½ cinnamon stick
2 bay leaves
2 tablespoon vegetable oil
60 g vegan butter
1 onion peeled and finely chopped
3 cloves garlic minced
3 tomatoes cubed
1 teaspoon paprika
½ teaspoon dried oregano
1 tablespoon light brown sugar
1.5 teaspoon flaky sea salt
50 ml white wine vinegar
300 ml vegetable stock aka vegetable broth
280 g young green jackfruit from a 565g (20 oz) can (280g is the drained weight)

For the Salsa

½ onion peeled and finely diced
2 tomatoes finely diced
Juice of one lime
Small bunch of coriander finely chopped
Pinch of fine sea salt

For Serving

12 corn tortillas
150 g vegan cheese use a melting variety or my vegan mozzarella

Metric - US Customary

Instructions

To Make the Sauce

Place the dried chiles, cumin seeds, black peppercorns, coriander seeds, cinnamon stick and bay leaves in a medium bowl and add 120ml boiling water. Cover with a plate and leave to hydrate for 10 minutes.
1 dried ancho chiles, 1 dried guajillo chile, ¼ teaspoon cumin seeds, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, ½ cinnamon stick, 2 bay leaves
Place a large saucepan over medium heat and add the oil and vegan butter. Once hot add the onion and fry until softened. Add the garlic and fry for a further minute.
2 tablespoon vegetable oil, 60 g vegan butter, 1 onion, 3 cloves garlic
Once the chiles are softened and the soaking water has cooled slightly, add the mixture (including the soaking water) to a blender and blend until very smooth. Add to the onions along with all the remaining sauce ingredients and bring to a simmer.
3 tomatoes, 1 teaspoon paprika, ½ teaspoon dried oregano, 1 tablespoon light brown sugar, 1.5 teaspoon flaky sea salt, 50 ml white wine vinegar, 300 ml vegetable stock, 280 g young green jackfruit
Reduce the heat slightly and cover with a lid. Leave to simmer without stirring for 30-40 minutes or until the sauce has thickened and a layer of red oil sits on the surface.
While the sauce cooks, prepare the salsa.

To Make the Salsa

In a medium bowl, combine all the salsa ingredients and mix together. Set aside.
½ onion, 2 tomatoes, Juice of one lime, Small bunch of coriander, Pinch of fine sea salt

To Serve

Use a spider or slotted spoon to transfer the cooked jackfruit from the sauce to a separate baking tray. Use two forks to shred the jackfruit.
Place a medium frying pan over medium heat. Take a corn tortilla and dip one side into the top of the sauce, coating it with a thin layer of the oil. Place dipped-side-down in the hot frying pan.
12 corn tortillas
Sprinkle half of the tortilla with vegan cheese. Top with some shredded jackfruit and a few teaspoons of the salsa. Fold over the tortilla and flip to fry the other side until the cheese is melted and the tortilla is lightly crispy.
150 g vegan cheese
Remove from the frying pan and serve with a side of the sauce for dipping. Repeat with all the remaining tortillas and sauce.

Nutrition