Description
Recipe for savory, slow-cooked jackfruit tacos seasoned like traditional birria.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 large white onion, roughly chopped
- 6 cloves garlic, peeled
- 1 (20 ounce) can chipotle peppers in adobo sauce, drained (reserve sauce)
- 4 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 4 cups vegetable broth
- 1 (20 ounce) can young green jackfruit in brine, drained and rinsed
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Salt and black pepper to taste
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Soak the dried chilies in hot water for 30 minutes until soft.
- While chilies soak, heat vegetable oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Remove stems and seeds from softened chilies. Place chilies, cooked onion and garlic, reserved adobo sauce, and 1 cup of vegetable broth in a blender. Blend until very smooth.
- Pour the chili mixture into the pot. Add remaining 3 cups of vegetable broth, jackfruit, apple cider vinegar, oregano, cumin, cinnamon, and cloves. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. The jackfruit should be tender.
- Remove the jackfruit from the liquid using a slotted spoon and shred it using two forks. Return the shredded jackfruit to the pot and stir to coat with the sauce. Simmer uncovered for another 15 minutes to thicken the sauce slightly.
- Heat a dry skillet or griddle over medium heat. Dip each corn tortilla into the birria liquid, coating both sides. Place the dipped tortilla on the hot skillet.
- If using cheese, sprinkle cheese over half of the tortilla. Fold the tortilla in half. Cook for 2-3 minutes per side until the tortilla is slightly crisp and the cheese is melted.
- Repeat with remaining tortillas.
- Serve the tacos immediately, topped with fresh cilantro and a squeeze of lime juice.
Notes
- For a richer flavor, toast the dried chilies lightly in a dry pan before soaking them.
- If you prefer a thicker sauce, remove some of the jackfruit before simmering the final 15 minutes, then stir the shredded jackfruit back in after the sauce reduces.
- You can use the leftover birria liquid as a dipping consommé.
- Prep Time: 25 min
- Cook Time: 1 hr 45 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 10
- Cholesterol: 0
Keywords: jackfruit birria, meatless tacos, vegetarian birria, chile sauce, vegan option