Latin American · 60 min · Medium · 4 servings

Vegan Birria Tacos

Name: Vegan Birria Tacos
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil, for the stew; 1 tbsp vegetable oil, for frying the tacos; 1 onion, roughly chopped; 5 garlic cloves, peeled; 1 can chopped tomatoes; 2 tbsp tomato paste; 2 tsp smoked paprika; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; ½ tsp ground cinnamon; 1 bay leaf; 3 cups vegetable stock; 2 cans young green jackfruit in brine, drained; 12 corn tortillas; 5.29 oz vegan cheese, grated; 1 red onion, finely diced; 1 handful fresh cilantro, chopped; 2 limes, cut into wedges; salt, to taste

Jackfruit braised in a dark, spiced tomato consomé until it shreds, then folded into tortillas that have been dipped in the braising liquid and griddled until the edges crisp. Serve the consomé alongside for dunking.

~540 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free

Plan it:

Method

1
Build the consomé
⏱ 10 min
Heat the oil for the stew in a large pot over medium heat and cook the onion and garlic until softened and lightly colored. Stir in the smoked paprika, chili powder, cumin, oregano and cinnamon and cook until fragrant, then add the tomato paste and chopped tomatoes and let it darken.
2
Braise the jackfruit
⏱ 30 min
Add the jackfruit, stock and bay leaf. Bring to a simmer and cook uncovered until the jackfruit is completely soft and the liquid has reduced to a rich, dark broth.
3
Shred
Pull the jackfruit apart with two forks against the side of the pot until it looks like shredded meat. Season with salt. Lift the shredded jackfruit out with a slotted spoon and keep the consomé hot.
4
Dip and griddle
⏱ 8 min
Heat the oil for frying in a large frying pan. Dip one tortilla into the consomé so one side is stained red, lay it in the pan and scatter vegan cheese and shredded jackfruit over half of it, then fold the bare half across and press it down flat. Cook one or two at a time so the pan stays hot.
5
Crisp and serve
⏱ 5 min
Cook the folded tacos until the tortilla is crisp and the cheese has melted, turning once. Serve on a plate with red onion, cilantro, lime wedges and a small bowl of the hot consomé for dunking.

Notes

The dip-in-the-consomé step is what makes these birria tacos rather than ordinary tacos — do not skip it. Young green jackfruit in BRINE, not syrup; rinse it well and cut out the hard core.

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Method

Build the consomé

Braise the jackfruit

Shred

Dip and griddle

Crisp and serve

Notes