Vegan Birria Tacos Recipe
Introduction
Vegan Birria Tacos offer a flavorful, plant-based twist on the traditional Mexican dish. Using young jackfruit and a rich, spicy broth, these tacos are perfect for anyone looking to enjoy bold, satisfying flavors without meat.
Ingredients
- ¼ cup olive oil, optional
- 1 medium white onion, halved and sliced
- ½ head garlic, cloves separated and peeled
- 1 medium carrot, peeled and sliced
- 6-7 dried guajillo chiles, stems and seeds removed
- 5-6 bay leaves
- 8 cups vegan chicken broth (or vegetable broth)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano (or Italian oregano)
- 1-3 teaspoons chili powder, to taste
- Sea salt and pepper, to taste
- 3 cans (20 ounces each) young jackfruit in brine, drained
- 12 taco-sized tortillas (5-8 inches, corn or flour)
- Reserved 2 ½ cups broth (see instructions)
- ¾ cup avocado oil (or another high heat oil) for frying
- 8 ounces shredded vegan cheese (Mexican blend or other)
- Cilantro, finely diced white onion, and limes for serving
Instructions
- Step 1: Prepare the dried guajillo chiles by removing stems and seeds. Place each pepper on a cutting board, cut below the stem and discard, then slice lengthwise to open and shake out all seeds. Remove any remaining seeds by hand or with the side of a knife.
- Step 2: In a large non-stick pot, heat olive oil if using. Add sliced onions, peeled garlic cloves, dried chiles, sliced carrot, and bay leaves. Pour in the vegan chicken broth to cover the ingredients.
- Step 3: Stir in smoked paprika, ground cumin, Mexican oregano, chili powder, and pepper. Avoid adding salt until the end. Bring the mixture to a boil over high heat.
- Step 4: Once boiling, reduce heat to medium-high, cover the pot, and let it boil gently for 20 minutes to develop the flavors and prevent excessive evaporation.
- Step 5: After the broth has cooked, strain out the solids and reserve about 2½ cups of the broth for later use. Shred or pull apart the drained jackfruit and add it to the pot with the broth to simmer and absorb flavor.
- Step 6: Heat avocado oil in a skillet over medium-high heat. Dip tortillas into the reserved broth, then fill each with jackfruit and vegan cheese. Fry the filled tortillas in the hot oil until crispy and the cheese is melted, about 2-3 minutes per side.
- Step 7: Serve the tacos hot, garnished with cilantro, diced white onion, and fresh lime wedges for squeezing over the top.
Tips & Variations
- If you prefer less heat, reduce the amount of chili powder or omit the seeds from the chiles entirely.
- For an oil-free method, lightly brush the tortillas with broth instead of frying in oil and warm them in a dry skillet until crisp.
- Try adding mushrooms or tempeh for a different texture variation in the filling.
- Use a high-quality vegan cheese that melts well to achieve the best taco experience.
Storage
Store any leftover filling and broth in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate in a sealed bag to prevent sogginess. Reheat the jackfruit mixture gently on the stove or in a microwave. To maintain crispiness, reheat tacos in a skillet instead of the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of dried chiles if I don’t have guajillo?
Yes, dried ancho or pasilla chiles can work as substitutes. They will alter the flavor slightly but still provide a rich, smoky taste.
How do I prepare the jackfruit for this recipe?
Drain and rinse canned young jackfruit in brine thoroughly. Remove any seeds and core pieces, then shred the jackfruit with your fingers or a fork to resemble pulled meat before cooking.
Print
Vegan Birria Tacos Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 tacos 1x
- Diet: Vegan
Description
These Vegan Birria Tacos offer a flavorful plant-based twist on the traditional Mexican birria, using young jackfruit simmered in a rich, smoky broth made from dried guajillo chiles, spices, and vegan chicken broth. Crispy fried tortillas filled with the tender jackfruit and melted vegan cheese make these tacos irresistibly delicious and perfect for a comforting meal with fresh garnishes of cilantro, onions, and lime.
Ingredients
Scale
Birria Broth and Filling
- ¼ cup olive oil (optional, see note 1)
- 1 medium white onion, halved and sliced
- ½ head garlic, cloves separated and peeled
- 1 medium carrot, peeled and sliced
- 6–7 dried guajillo chiles, stems and seeds removed
- 5–6 bay leaves
- 8 cups vegan chicken broth or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano (or Italian oregano as a substitute)
- 1–3 teaspoons chili powder, to taste
- Sea salt and pepper, to taste
- 3 cans (20 ounces each) young jackfruit in brine, drained
Tacos
- 12 taco-sized tortillas (corn or flour, 5–8 inches)
- 2 ½ cups reserved broth from cooking
- ¾ cup avocado oil or another high heat oil for frying (see note 5 for oil-free method)
- 8 ounces shredded vegan cheese (Mexican blend or preferred vegan cheese)
- Cilantro, finely diced white onion, and limes for serving
Instructions
- Prep the dried chilies: Remove stems and seeds from the guajillo chiles to reduce bitterness and control spice level. If you prefer more heat and have a high-powered blender, you may skip seeding. Cut the chiles lengthwise, open them, and shake or scrape out all seeds.
- Start the birria broth: In a large, preferably non-stick pot, add olive oil (if using), sliced onion, peeled garlic cloves, sliced carrot, dried guajillo chiles, and bay leaves. Cover with 8 cups of vegan chicken or vegetable broth. Stir in smoked paprika, ground cumin, Mexican oregano, and chili powder but do not add salt yet. Bring the mixture to a boil over high heat.
- Boil the broth: Once boiling, reduce heat to medium-high and cover the pot. Allow the broth to boil gently for 20 minutes to develop flavors and soften the ingredients without losing too much liquid.
- Prepare jackfruit: Drain the young jackfruit cans and rinse if desired. After the broth has boiled and softened the ingredients, add the jackfruit to the pot. Allow it to simmer so the jackfruit absorbs the rich flavors of the broth.
- Season and simmer: Add sea salt and pepper to taste. Let the jackfruit simmer in the broth until tender and flavorful, roughly 20-25 minutes more if preparing the filling ahead, or until the desired texture is achieved.
- Assemble the tacos: Heat the reserved broth separately to use for dipping. Lay a tortilla on a flat surface, sprinkle shredded vegan cheese evenly, then add a generous amount of jackfruit from the simmered birria mixture.
- Fry the tacos: Heat avocado or high heat oil in a skillet over medium-high heat. Fry each filled tortilla until the edges crisp and cheese melts, about 2-3 minutes per side. For an oil-free option, warm tortillas on a skillet to melt cheese without frying.
- Serve: Serve the tacos hot, garnished with finely diced white onion, chopped cilantro, and lime wedges. Use the warm birria broth as a dip (consomme) to enhance the flavor with each bite.
Notes
- Olive oil is optional but adds extra depth to the broth. You can omit it to reduce fat content.
- If guajillo chiles are unavailable, substitute with ancho or pasilla chiles, adjusting spiciness as desired.
- Vegan chicken broth enhances the meaty flavor, but vegetable broth works well too.
- Young jackfruit is preferred for its texture similar to shredded meat. Canned green jackfruit in water or brine without added flavors should be used.
- Avocado oil is recommended for frying due to its high smoke point, but other high heat oils like canola or sunflower oil are acceptable.
- Use vegan cheeses that melt well, like Mexican-style shreds based on cashews or soy; avoid cheeses that don’t melt for best texture.
- Birria filling can be prepared 2-3 days in advance and refrigerated, improving flavor development.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegan birria, jackfruit birria tacos, vegan tacos, plant-based birria, Mexican vegan recipe
