BEST VEGAN BIRRIA TACOS


Introduction: Embark on a journey of culinary delight with our Vegan Birria Tacos, a sensational fusion of traditional Mexican flavors and plant-based goodness. These tacos, featuring tender jackfruit infused with rich, aromatic spices, offer a tantalizing twist on a beloved classic. Join us as we delve into the intricate steps of creating this exquisite dish, designed to elevate your dining experience and transport your taste buds to new heights.

Ingredients:

For the Jackfruit Filling:

  • 2 cans young green jackfruit in water or brine, drained and rinsed
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 dried guajillo chilies, seeds removed and soaked in hot water
  • 2 dried ancho chilies, seeds removed and soaked in hot water
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 4 cups vegetable broth
  • Salt and pepper to taste

For the Consomé:

  • Reserved birria broth from cooking jackfruit
  • Chopped fresh cilantro and onion for garnish

For Assembling Tacos:

  • Corn tortillas
  • Vegan cheese of choice (cheddar or Oaxaca style)
  • Chopped fresh cilantro and onion for topping

Instructions:

Preparing Jackfruit:

  1. Rinse and drain the jackfruit. Shred it with your hands or a fork to achieve a pulled meat texture.

Making Birria Broth: 2. In a blender, combine soaked guajillo and ancho chilies (discard the soaking water), minced garlic, tomato paste, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth.

  1. In a large pot, sauté chopped onion until translucent. Add the shredded jackfruit and pour the blended chili mixture over it. Stir to coat.

Cooking Jackfruit: 4. Pour in the vegetable broth, season with salt and pepper, and simmer for 30-40 minutes until the jackfruit is tender and has absorbed the flavors. Reserve some broth for the consomé.

Blending Consomé: 5. Blend the reserved birria broth until smooth. Strain to remove any solids and set aside.

Assembling Tacos: 6. Heat corn tortillas. Fill each tortilla with the birria jackfruit, vegan cheese, and fresh cilantro and onion.

Serving with Consomé: 7. Serve the Vegan Birria Tacos with a side of the consomé for dipping. Garnish with additional cilantro and onion for a burst of freshness.

Nutritional Information:

  • Calories: 280
  • Fat: 10g
  • Protein: 5g
  • Total Carbohydrates: 42g
  • Dietary Fiber: 7g
  • Sugars: 4g
  • Net Carbs: 35g

Conclusion: Our Vegan Birria Tacos recipe invites you to experience the vibrant flavors of Mexico in a plant-based, cruelty-free form. With each bite, you’ll savor the tender texture of jackfruit infused with a symphony of spices, perfectly complemented by the warmth of corn tortillas and the richness of vegan cheese. Whether you’re a seasoned vegan or simply looking to explore new culinary horizons, these tacos are sure to impress. Serve them up at your next gathering or indulge in a flavorful taco night at home. With their irresistible appeal and wholesome ingredients, they’re destined to become a favorite in your recipe collection. Embrace the joy of plant-based eating with this sensational dish and let your taste buds rejoice in the vibrant flavors of Vegan Birria Tacos.

Full Recipe:

Ingredients:

For the Jackfruit Filling:
  • 2 cans young green jackfruit in water or brine, drained and rinsed
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 dried guajillo chilies, seeds removed and soaked in hot water
  • 2 dried ancho chilies, seeds removed and soaked in hot water
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 4 cups vegetable broth
  • Salt and pepper to taste
For the Consomé:
  • Reserved birria broth from cooking jackfruit
  • Chopped fresh cilantro and onion for garnish
For Assembling Tacos:
  • Corn tortillas
  • Vegan cheese of choice (cheddar or Oaxaca style)
  • Chopped fresh cilantro and onion for topping

Instructions:

  1. Prepare Jackfruit:
    • Rinse and drain the jackfruit. Shred it with your hands or a fork to achieve a pulled meat texture.
  2. Make Birria Broth:
    • In a blender, combine soaked guajillo and ancho chilies (discard the soaking water), minced garlic, tomato paste, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth. In a large pot, sauté chopped onion until translucent. Add the shredded jackfruit and pour the blended chili mixture over it. Stir to coat.
  3. Cook Jackfruit:
    • Pour in the vegetable broth, season with salt and pepper, and simmer for 30-40 minutes until the jackfruit is tender and has absorbed the flavors. Reserve some broth for the consomé.
  4. Blend Consomé:
    • Blend the reserved birria broth until smooth. Strain to remove any solids and set aside.
  5. Assemble Tacos:
    • Heat corn tortillas. Fill each tortilla with the birria jackfruit, vegan cheese, and fresh cilantro and onion.
  6. Serve with Consomé:
    • Serve the Vegan Birria Tacos with a side of the consomé for dipping. Garnish with additional cilantro and onion.
Nutrition Facts (Per Serving – Makes about 8 tacos):
  • Calories: 280
  • Fat: 10g
  • Protein: 5g
  • Total Carbohydrates: 42g
  • Dietary Fiber: 7g
  • Sugars: 4g
  • Net Carbs: 35g