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Close up view of jackfruit birria.

Jackfruit Birria

These vegan Jackfruit Birria tacos are filled with delicious layers of bold flavor! Shredded jackfruit is cooked in a comforting chile sauce with warm herbs and spices. Eat it out of a bowl as hearty consommé, as cheesy quesabirria tacos, or both! 
5 from 4 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6
Calories: 315kcal

Ingredients

For the Birria Soup

Birria Seasoning

  • 8 peppercorns
  • 2 whole cloves
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon marjoram
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground ginger

For the Tacos

  • 2 tablespoon olive oil (divided)
  • 12 small corn tortillas
  • 2 cups vegan cheese, (Mexican blend, mozzarella, or cheddar)

Optional Garnish

  • cilantro
  • onions
  • limes

Instructions

Jackfruit Birria

  • Gather the ingredients. Chop the tomatoes and onions into big chunks. Peel and halve the garlic. Deseed the dried chiles by cutting the stems off and shaking or scraping them out. (It’s okay if some are left in.)
  • Add 1 tablespoon of oil to a large sauté pan, that has a fitted lid, over medium heat. Once hot, add the onions and cook them until they’re soft and fragrant (5 minutes). Add the tomatoes, garlic, and seasoning to the pan. 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 as the flavors come together.
  • Meanwhile, rinse the canned jackfruit really well. Crush and pull the pieces apart with your fingers or a fork. Discard the seeds. In a large skillet, add 1 tablespoon of oil and sauté the jackfruit over medium-high heat for 10 minutes. This is to cook off the excess moisture and to create crispy edges so the jackfruit doesn’t become too soft.
  • 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). This will give the jackfruit plenty of time to absorb all the delicious flavors. Taste the consommé broth to see if you’d like to add any more seasoning. Enjoy it as a stew by garnishing it with cilantro, chopped onions, and lime juice, or read on to see how to make jackfruit birria tacos.

Vegan Birria Tacos

  • Wrap the stack of tortillas in a damp kitchen towel and microwave them for 1 minute to make them pliable. If not, they will be brittle and tear easily.
  • 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. Don’t let it soak up too much or it will become soggy. Add it to the pan with hot oil.
  • Cook the tortilla for 2-3 minutes so it can firm up. 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. I do this by gently, yet swiftly sliding a very thin spatula underneath the tortilla and using tongs to fold it over. Cook it on each side for 1-2 more minutes. Repeat these steps until all of the tacos are made. Make sure to add more oil as needed so that the pan always has a thin layer.
  • Serve the quesabirria tacos with a side of consommé for dipping. Garnish the plate with raw onions, cilantro, and a squeeze of lime.

Video

Notes

  • The arbol pepper is optional because it is very spicy.
  • Vegetable broth can be used in place of the bouillon+water.
  • Shredded oyster mushrooms can be used with or instead of jackfruit.
  • Corn tortillas are usually used for birria tacos, but any other kind works.
More ingredient notes and substitution ideas can be found further up.

Storage & Reheating

Store leftovers in a sealed dish in the refrigerator for 3 days or in the freezer for 3 months. Reheat the consommé in a pot or the microwave until hot. Reheat the tacos in a pan to maintain some of their crispness.

Nutrition

Serving: 2tacos + cup of soup | Calories: 315kcal | Carbohydrates: 44.7g | Protein: 9.2g | Fat: 11.7g | Saturated Fat: 2.2g | Sodium: 628mg | Potassium: 461mg | Fiber: 3.9g | Sugar: 7.3g | Calcium: 62mg | Iron: 2mg

The nutrition information is estimated and can vary depending on brands and measurements used.

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