The best type of Jackfruit Birria Tacos eaten by dipping in a spicy/juicy chipotle stew.
Birria tacos originated in the state of Jalisco in Mexico. It is a traditional stew slow cooked with goat meat and lots of spices such as adobo chilies, garlic, cumin, thyme, oregano & bay leaf. Today we are taking this tradition stew and making it vegetarian and using jackfruit instead of meat. Trust me once you make these, you will keep making these on repeat. Also, you can bake a big batch of the stew and store it in the fridge and make tacos in a jiffy.
I love tacos, I mean who doesn’t. But being a vegetarian the options are so limited and are always left with minimum choices like black beans or some kind of tofu if you are lucky. But the luxury kind of tacos like these Birria tacos are never in reach for us vegetarian. So I have decided to make a vegetarian version of these flavor bomb tacos by replacing the meat with Jackfruit which is the perfect meat replacement that has the right texture. Making these the most soul satisfying jackfruit birria tacos you will ever have.
To make the stew for your Tacos you would need the following ingredients:
1 pound of tomatoes
1/4 of a white onion
5-6 garlic pods
3 dried Chipotle chilies
2 Arbol dried chilies (if you don’t have these, just use chipotle)
2 tsp cumin
2 tsp oregano
1 tsp thyme
1/4 tsp or 8-10 whole peppercorns
1 tsp dried ginger
3-4 cloves
2 inches of cinnamon sticks
1 bay leaf for later
2 cups vegetable broth
Salt to taste
You will also need the below:
1 can of jackfruit
Taco toppings:
Cilantro
Chopped white onion
Mexican blend cheese or vegan cheese blend
6 corn tortillas
Directions:
- Boil tomatoes, onions & garlic for 20-30 mins until you see tomatoes start peeling. Reserve 2 cups of water from this.
- Add hot water to the dried chilies and cover for 15-20 until soft. Once done, remove the seeds.
- Take the tomatoes, onions & garlic into a blender. Add the deseeded chilies, all the spices, salt except the bay leaf with 2 cups of vegetable broth and pulse to a smooth sauce.
- Once done, strain the sauce to remove any seeds. Add the 2 cups of the reserved tomato water to it and thin it out.
- Add 2 Tbsp oil and 1 bay leaf to a pot. Add the sauce to the pot and cook on low heat for 20-30 mins.
- Cook your jackfruit for 5-7 mins until it starts to brown. Add a cup of the sauce to the jackfruit and cook for another 3-4 mins.
- Take each taco, dip into the sauce and place it on a pan, add the meat, cheese, and close from one end. Cook for 2 mins and turn and cook for another 1-2 mins. The tacos will crisp up at this time.
- Take into a plate, add onions, cilantro Along with 1 cup of the Birria sauce.
- Dip each taco in the sauce and enjoy!!!
Jackfruit Birria Tacos
Equipment
- 1 Food processor
- 1 Strainer
Ingredients
Broth Ingredients:
- 1 pound of tomatoes
- 1/4 of a white onion
- 5-6 garlic pods
- 3 dried Chipotle chilies
- 2 Arbol dried chilies if you don’t have these, just use chipotle
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp thyme
- 1/4 tsp or 8-10 whole peppercorns
- 1 tsp dried ginger
- 3-4 cloves
- 2 inches of cinnamon sticks
- 1 bay leaf for later
- 2 cups vegetable broth
- Salt to taste
Meat
- 1 can Jackfruit
Toppings:
- Cilantro
- Chopped white onion
- Mexican blend cheese
- 6 corn tortillas
Instructions
- Boil tomatoes, onions & garlic for 20-30 mins until you see tomatoes start peeling. Reserve 2 cups of water from this.
- Add hot water to the dried chilies and cover for 15-20 until soft. Once done, remove the seeds.
- Take the tomatoes, onions & garlic into a blender. Add the deseeded chilies, all the spices, salt except the bay leaf with 2 cups of vegetable broth and pulse to a smooth sauce.
- Once done, strain the sauce to remove any seeds. Add the 2 cups of the reserved tomato water to it and thin it out.
- Add 2 Tbsp oil and 1 bay leaf to a pot. Add the sauce to the pot and cook on low heat for 20-30 mins.
- Cook your jackfruit for 5-7 mins until it starts to brown. Add a cup of the sauce to the jackfruit and cook for another 3-4 mins.
- Take each taco, dip into the sauce and place it on a pan, add the meat, cheese, and close from one end. Cook for 2 mins and turn and cook for another 1-2 mins. The tacos will crisp up at this time.
- Take into a plate, add onions, cilantro Along with 1 cup of the Birria sauce.
- Dip each taco in the sauce and enjoy!!!
Notes
- You can directly cook the jackfruit in the broth itself removing the extra step of cooking them separately. Just add the jackfruit one’s the broth is nice and bubbly.