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–+ servings
plant based birria taco recipe

Vegan Birria Tacos

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

For an enhanced flavor, try marinating the jackfruit in the spice mixture for a few hours before cooking. Use fresh corn tortillas for a more authentic taste, and don't skip the lime—it adds a refreshing zest that elevates the dish. If you like more heat, consider adding a jalapeño or chipotle pepper to the blender mix.
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