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!


Chop the tomatoes and onions into chunks. Halve the garlic. Deseed the dried chiles by cutting the stems off and scraping them out.

Sauté the onions and cook them until they’re soft and fragrant (5 minutes). Add the tomatoes, garlic, and seasoning to the pot. 

Stir continuously for 4-5 minutes until the tomatoes have softened.

Stir in the dried chiles, bouillon, water, cinnamon stick, and bay leaf. Cover the skillet and let the broth cook for 15 minutes.

Meanwhile, rinse the canned jackfruit really well. Crush and pull the pieces apart with your fingers or a fork. Discard the seeds.

Sauté the jackfruit over medium-high heat for 10 minutes. 

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.

Purée the ingredients as fine as possible with 1 cup of broth from the pot.

Push the blended ingredients back into the pan through a sifter and stir them back into the broth.

Add the jackfruit to the skillet. Stir occasionally as this cooks for 15 minutes on medium heat (uncovered).

Enjoy it as a stew or read on to see how to make jackfruit birria tacos.

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.

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.

Fold one side over the jackfruit to form a taco. Cook it on each side for 1-2 more minutes.

Serve the quesabirria tacos with a side of consommé for dipping. Garnish the plate with raw onions, cilantro, and a squeeze of lime.

Click the link below for the full recipe and other helpful tips!

Click the link below for the full recipe and other helpful tips!

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