Jackfruit Birria Tacos
The best 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.