Picture yourself savoring a warm, aromatic bite of vegan birria tacos, where each mouthful bursts with smoky, spiced flavors.
These tacos are a breeze to make, offering a comforting and satisfying experience that’s sure to become a favorite.
As the jackfruit simmers with ancho chiles, cumin, and cinnamon, it transforms into a deliciously tender filling.
Let’s bring this delightful dish to life and enjoy the vibrant taste of Mexico!
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 large skillet
- 1 ladle
- 1 mixing bowl
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 2 dried ancho chiles, stemmed and seeded
- 2 cups vegetable broth
- 1 can (15 oz) jackfruit, drained and shredded
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 8 corn tortillas
- 1 cup vegan cheese, shredded
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To create an efficient timeline for making Vegan Birria Tacos, we’ll incorporate the prep time, cook time, and resting time, as well as a few extra minutes for reading the recipe instructions. Here’s a suggested timeline:
- Reading the Recipe:
- Allocate 5 minutes to read through the entire recipe and instructions to guarantee you understand the process and gather all necessary equipment and ingredients.
- Total time: 5 minutes
- Preparation:
- Begin by preparing your ingredients, such as dicing the onion, mincing the garlic, and draining and shredding the jackfruit.
- This should take approximately 15 minutes.
- Total time: 20 minutes (5 minutes reading + 15 minutes prep)
- Cooking:
- Start by heating the vegetable oil in a large pot and sautéing the onion and garlic. This will take about 5 minutes.
- Add spices and toast for 1 minute.
- Blend the dried ancho chiles with vegetable broth, then add to the pot along with jackfruit, apple cider vinegar, and soy sauce. This should take around 10 minutes.
- Simmer the mixture for 30 minutes, stirring occasionally.
- Total time: 1 hour (20 minutes prep + 40 minutes cooking)
- Resting:
- Allow the mixture to rest for 10 minutes after cooking.
- Use this time to prepare your garnishes like chopping cilantro and cutting lime wedges.
- Total time: 1 hour and 10 minutes (1 hour cooking + 10 minutes resting)
- Final Assembly:
- Heat the skillet and toast the corn tortillas for about 5 minutes.
- Fill the tortillas with the jackfruit mixture, top with vegan cheese and cilantro, and cook until the cheese melts, which will take an additional 5 minutes.
- Total time: 1 hour and 20 minutes (1 hour and 10 minutes + 10 minutes assembly)
- Serving:
- Serve tacos warm with lime wedges on the side.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat vegetable oil in a large pot over medium heat and sauté the onion and garlic until translucent.
Add ground cumin, smoked paprika, and ground cinnamon to the pot and toast for 1 minute.
Blend dried ancho chiles with vegetable broth until smooth and add to the pot.
Stir in the shredded jackfruit, apple cider vinegar, and soy sauce.
Simmer the mixture for 30 minutes, stirring occasionally.
Remove from heat and let the mixture rest for 10 minutes.
Heat a large skillet over medium heat and lightly toast corn tortillas on both sides.
Fill each tortilla with the jackfruit mixture and top with vegan cheese and cilantro.
Fold the tortillas in half and cook in the skillet until cheese is melted.
Serve the tacos warm with lime wedges on the side.
Serving Tips
- Guacamole: Add a creamy and revitalizing element to balance the spices in the tacos.
- Mexican Street Corn (Elote): Offers a sweet and tangy side that pairs beautifully with the rich flavors of the birria.
- Salsa Verde: Provides a zesty kick that complements the smoky notes of the dish.
- Pickled Red Onions: Adds a tangy crunch that enhances the overall texture and taste.
- Refried Beans: A hearty side that complements the tacos and makes for a satisfying meal.
Storage
Store leftover Vegan Birria Tacos in an airtight container in the refrigerator for up to three days.
Reheat in a skillet over medium heat until warmed through to maintain texture.
Freezing
To freeze vegan birria tacos, assemble the tacos without cilantro and lime.
Wrap individually.
Store in airtight containers, and freeze.
Reheat thoroughly before serving.
Add fresh cilantro and lime.
Reheating
To reheat vegan birria tacos, use a skillet over medium heat to warm them through.
Make certain the tortillas stay crisp.
Avoid microwaving to prevent soggy textures and uneven heating.
Final Thoughts
Vegan Birria Tacos are a delightful twist on a traditional Mexican favorite.
By using jackfruit as a plant-based substitute, this recipe offers a flavorful and satisfying dish without compromising on taste.
The combination of spices, along with the richness of the ancho chiles, creates a deeply savory filling that pairs perfectly with melty vegan cheese and fresh cilantro.
Serve with lime wedges for an added burst of zest.
Whether you’re vegan or simply looking to try something new, these tacos are sure to impress.
Enjoy the vibrant flavors and the joy of a guilt-free meal.
Frequently Asked Questions
Can I Use a Different Type of Chile for the Sauce?
Absolutely, you can swap ancho chiles with guajillo or pasilla chiles. They offer a rich, smoky depth that complements Mexican cuisine beautifully. Adjust the quantity to balance heat and flavor, enhancing your dish’s authenticity and complexity.
What Can I Substitute for Jackfruit in the Recipe?
You can substitute jackfruit with shredded oyster mushrooms for a meaty texture or use seitan for a protein-rich option. Both alternatives soak up flavors beautifully, aligning with the dish’s cultural roots while adding unique taste profiles.
How Do I Make the Tacos Gluten-Free?
To make the tacos gluten-free, choose certified gluten-free corn tortillas. Replace soy sauce with tamari or coconut aminos. These swaps maintain the dish’s rich Mexican flavors while accommodating dietary needs, ensuring everyone enjoys this culinary delight.
Is There a Way to Make the Dish Spicier?
To spice up your dish, add jalapeños, chipotle peppers, or a pinch of cayenne. Embrace Mexican culinary traditions by experimenting with heat levels, enhancing flavors while staying true to the vibrant and dynamic nature of the cuisine.
Can I Prepare the Filling a Day in Advance?
You can absolutely prepare the filling a day in advance. Doing so allows the spices to meld beautifully, creating a richer, more harmonious flavor. This method mirrors traditional Mexican cooking, enhancing depth and authenticity in your dish.
Vegan Birria Tacos
Equipment
- 1 Large pot
- 1 Blender
- 1 large skillet
- 1 Ladle
- 1 Mixing bowl
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion diced
- 4 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 2 dried ancho chiles stemmed and seeded
- 2 cup vegetable broth
- 1 can jackfruit drained and shredded
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 8 corn tortillas
- 1 cup vegan cheese shredded
- 1 bunch cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat vegetable oil in a large pot over medium heat and sauté the onion and garlic until translucent.
- Add ground cumin, smoked paprika, and ground cinnamon to the pot and toast for 1 minute.
- Blend dried ancho chiles with vegetable broth until smooth and add to the pot.
- Stir in the shredded jackfruit, apple cider vinegar, and soy sauce.
- Simmer the mixture for 30 minutes, stirring occasionally.
- Remove from heat and let the mixture rest for 10 minutes.
- Heat a large skillet over medium heat and lightly toast corn tortillas on both sides.
- Fill each tortilla with the jackfruit mixture and top with vegan cheese and cilantro.
- Fold the tortillas in half and cook in the skillet until cheese is melted.
- Serve the tacos warm with lime wedges on the side.
Notes
