Recipe
Jackfruit birria is cooked in a chile sauce with warm herbs and spices. Eat it out of a bowl as consommé, as quesabirria tacos, or both!
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Ingredients
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Chop the tomatoes and onions into chunks. Halve the garlic. Deseed the dried chiles by cutting the stems off and scraping them out.
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Sauté the onions and cook them until they’re soft and fragrant (5 minutes). Add the tomatoes, garlic, and seasoning to the pot.
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Stir continuously for 4-5 minutes until the tomatoes have softened.
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Stir in the dried chiles, bouillon, water, cinnamon stick, and bay leaf. Cover the skillet and let the broth cook for 15 minutes.
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Meanwhile, rinse the canned jackfruit really well. Crush and pull the pieces apart with your fingers or a fork. Discard the seeds.
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Sauté the jackfruit over medium-high heat for 10 minutes.
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Discard the cinnamon stick and bay leaf from the birria sauce. Scoop out all of the solid ingredients from the pan and place them in a blender.
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Purée the ingredients as fine as possible with 1 cup of broth from the pot.
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Push the blended ingredients back into the pan through a sifter and stir them back into the broth.
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Add the jackfruit to the skillet. Stir occasionally as this cooks for 15 minutes on medium heat (uncovered).
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Enjoy it as a stew or read on to see how to make jackfruit birria tacos.
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Heat a nonstick pan over medium heat. Add a thin layer of oil to the pan. Briefly dip a tortilla on top of the birria soup and then flip it over.
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Cook the tortilla for 2-3 minutes. Sprinkle some cheese in the middle and a couple of spoonfuls of jackfruit birria meat on one side.
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Fold one side over the jackfruit to form a taco. Cook it on each side for 1-2 more minutes.
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Serve the quesabirria tacos with a side of consommé for dipping. Garnish the plate with raw onions, cilantro, and a squeeze of lime.
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Click the link below for the full recipe and other helpful tips!
Recipe
Click the link below for the full recipe and other helpful tips!
Recipe
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