Incredible Vegan Birria Tacos: The Ultimate Plant-Based Jackfruit Delight
Prepare for a culinary revelation with these vegan birria tacos – a dish so remarkably flavorful, it feels like pure magic! Drawing inspiration from the beloved traditional beef and cheese birria, our plant-based version achieves an astonishing depth of flavor and texture that will leave you utterly amazed. Featuring tender, perfectly seasoned jackfruit, an abundance of fragrant spices and aromatics, and crisp corn tortillas, this recipe is elevated even further with an optional fiery jalapeño salsa. Get ready for an incredible vegan experience you simply won’t believe is entirely plant-based.
Why You’ll Fall in Love with This Vegan Birria Recipe
There’s so much to adore about these vegan birria tacos. Whether you’re a seasoned vegan, looking to incorporate more plant-based meals into your diet, or simply curious to try something new, this recipe delivers on every front. Here are just a few reasons why we’re obsessed:
- Unforgettable Flavors That Rival the Original: The flavor profile in this vegan birria is truly incredible. We’ve meticulously crafted a blend of spices and chiles that results in a rich, complex consommé – the heart and soul of any birria. Expect a delightful dance of tangy, spicy, and subtly smoky notes, perfectly balanced with earthy undertones. The seasoned jackfruit stands in for traditional beef with such conviction, you’ll question if it’s really plant-based. When combined with perfectly fried tortillas and unbelievably melty vegan cheese, every bite is an explosion of authentic Mexican-inspired taste.
- Surprisingly Simple to Master: At first glance, the recipe card for these birria tacos might appear a little involved, with several steps and a comprehensive ingredient list. However, we promise, it’s honestly pretty easy! Don’t let the length scare you off. Each step is straightforward, and many of the processes involve passive cooking or blending. With a little organization, you’ll find the assembly to be a rewarding and enjoyable culinary journey, culminating in a dish that tastes like it came straight from a gourmet kitchen. The effort is minimal for such a spectacular reward.
Why Jackfruit is the Perfect Plant-Based Birria “Meat”
For those new to plant-based cooking, young green jackfruit might seem like an unusual choice for a meat substitute, but it’s absolutely ideal for this vegan birria. When cooked, young jackfruit has a wonderfully fibrous and shreddable texture that mimics pulled pork or shredded beef remarkably well. It’s also a fantastic blank canvas, readily absorbing the rich, savory, and spicy flavors of the birria consommé. Unlike ripe jackfruit, which is sweet and fruity, young jackfruit has a neutral taste, making it incredibly versatile for savory dishes. Its ability to soak up the robust seasonings means every strand becomes infused with the complex aroma of the chiles, spices, and aromatics, contributing to an authentic birria experience without any animal products.
Mastering the Consommé: The Heart and Soul of Vegan Birria
The consommé is arguably the most crucial element of birria tacos, and our vegan version doesn’t disappoint. This deeply flavored, rich broth is what gives the tacos their signature color and incredible depth. We achieve this by rehydrating a thoughtful selection of dried chiles – guajillo and ancho peppers – which provide a beautiful balance of mild heat, fruity notes, and a deep red hue. These chiles are simmered with roasted tomatoes, aromatic onions, garlic, and a blend of traditional Mexican spices like cumin, oregano, and cloves. The mixture is then blended until silky smooth and strained, ensuring a luxuriously textured consommé. This flavorful liquid is not only used to braise the jackfruit but also for dipping the corn tortillas before frying, giving them that characteristic crispy, savory exterior. Don’t skip the straining step; it’s essential for achieving that restaurant-quality smooth texture.
Chef’s Expert Tips for the Best Vegan Birria Tacos
To ensure your vegan birria tacos are nothing short of spectacular, keep these valuable chef’s tips in mind:
- Choosing the Perfect Vegan Cheese: The melt factor is paramount for authentic birria tacos. Make sure to pick up a vegan cheese that melts really, really well. A high-quality vegan mozzarella is a popular choice for its classic melt and stretch, but you’re not restricted to it. Feel free to experiment with a vegan Mexican cheese blend for added zest, or a vegan pepper jack if you crave an extra kick of spice within your tacos. Brands vary widely, so reading reviews or testing a small batch beforehand can save you disappointment. The goal is that gooey, irresistible pull when you bite in!
- Preparing Jackfruit for Optimal Texture: After draining and rinsing your canned young jackfruit, it’s crucial to thoroughly shred it. Use your hands to pull apart the pieces, removing any tough, hard core sections that might be present. This step ensures the jackfruit achieves that perfectly “shredded meat” consistency, allowing it to absorb the birria consommé more effectively and contribute to an authentic mouthfeel.
- Handling Dried Chiles with Care: When preparing your guajillo and ancho chiles, remember to remove the stems and seeds. For an even deeper flavor, you can briefly toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side before soaking them. This simple step awakens their aromatic oils and enhances their smoky notes, adding more complexity to your birria consommé.
- The Art of Frying the Tortillas: The key to crispy, flavorful birria tacos is dipping the corn tortillas directly into the reserved chile consommé before placing them in the hot skillet with a touch of olive oil. This not only imparts incredible flavor but also helps create that signature reddish-orange hue and irresistible crunch. Don’t overcrowd your pan; cook a few at a time to maintain consistent heat and ensure even crisping.
- Make-Ahead Magic: Both the spicy jalapeño salsa and the vegan birria filling can be prepared in advance. The jackfruit birria actually benefits from sitting overnight in the refrigerator, allowing the flavors to meld and deepen even further. Simply reheat gently on the stovetop before assembling your tacos. The salsa can also be stored in an airtight container in the fridge for up to a week.
- Customizing Your Toppings: While chopped white onion and fresh cilantro are traditional and highly recommended, feel free to get creative with your toppings. Thinly sliced radishes add a refreshing crunch, a squeeze of fresh lime juice brightens the flavors, and a dollop of vegan sour cream or avocado crema can add a lovely creamy contrast to the spice.
Meatless Meals to Make Mondays (and Every Day) Better
Embracing a meatless lifestyle, even for just one day a week, can be both delicious and incredibly rewarding. These vegan birria tacos are a testament to how satisfying plant-based cooking can be. If you’re looking to explore more delightful meatless options, here are some fantastic recipes from our kitchen to inspire your next meal. From comforting classics to innovative dishes, these recipes prove that skipping meat never means sacrificing flavor:
- Vegan Latkes: Crispy, golden potato pancakes, a fantastic savory side.
- Pickled Beet Tacos: A vibrant and tangy twist on taco night.
- Crispy Baked Buffalo Tofu: Spicy, crunchy, and perfect for game day or a quick dinner.
- Vegetarian Stuffed Mushrooms: Elegant and savory, ideal for appetizers or a light meal.
- Tofu Pasta: A creamy, satisfying pasta dish with a protein boost from tofu.
- Mushroom Stroganoff: A rich and comforting vegan take on a classic.
- Vegan Ground Beef: Versatile and perfect for substituting in your favorite recipes.
- Crispy Vegan Chicken Sandwich: Crunchy, flavorful, and incredibly satisfying.
- Salt and Pepper Tofu: Simple yet incredibly addictive, with a perfect balance of flavors.
- Lemon Pepper Pasta: Bright, zesty, and quick to prepare for a weeknight dinner.
- Vegan Empanadas: Delicious savory pastries filled with a plant-based stuffing.
- Crispy Cheesy Refried Bean Tacos: A simple, comforting, and incredibly tasty taco option.
- Creamy Chickpea Soup: A hearty and warming soup, perfect for cooler days.
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Magic Vegan Birria Tacos
Cheryl Malik
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Ingredients
Spicy Jalapeño Salsa (Optional)
- 8 cups water more or less as needed
- 4 large whole jalapeño peppers approximately 75 grams or 1 ½ ounces each
- 2 large cloves garlic approximately 6-8 grams each
- ½ cup neutral-flavored oil avocado oil, vegetable oil, etc.
- 1 teaspoon salt more or less to taste
- ¼ of one medium white onion optional, approximately 2 ounces
- 2 tablespoons fresh cilantro optional
For the Vegan Birria
- 3 14-ounce cans young jackfruit in brine
- ½ of one medium yellow onion approximately 3 ounces
- 1 bay leaf
- ½ of one medium yellow onion approximately 3 ounces
- ½ tablespoon salt more or less to taste
- ½ tablespoon freshly ground black pepper more or less to taste
- 12 guajillo chile peppers rinsed, stems and seeds removed
- 6 ancho chile peppers rinsed, stems and seeds removed
- 2 large Roma tomatoes approximately 3 ounces each
- 1 4-inch stick Mexican cinnamon a.k.a. canela, or ½ teaspoon ground cinnamon
- 2 whole bay leaves
- ½ teaspoon whole black peppercorns
- 4 cups no-beef broth or 4 cups water with no-beef bouillon added, or 4 cups vegetable broth
- 2 tablespoons distilled white vinegar
- 5 large cloves garlic approximately 6-8 grams each
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano or 1 teaspoon dried marjoram
- ¼ teaspoon ground cloves
To Serve
- 1 ½ tablespoons olive oil divided
- 12 corn tortillas divided
- vegan shredded mozzarella or pourable vegan mozzarella
- chopped white onion
- chopped fresh cilantro
Equipment
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medium pot with lid
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large wooden spoon
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Cutting board optional
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sharp chef’s knife optional
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Blender
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serving bowl
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Colander
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Large bowl
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slotted spoon
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fine mesh sieve
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medium skillet
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Spatula
Instructions
For the Jalapeño Salsa (Optional)
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Fill medium pot with approximately 8 cups water, adjusting water as needed based on size of pot and size of jalapeños.
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Place pot on stovetop over high heat and bring water to rolling boil. Once boiling, carefully add 4 large whole jalapeño peppers to pot and reduce heat under pot to low. Simmer jalapeños approximately 10 to 15 minutes or until peppers are very tender.
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Once tender, carefully drain water from pot. Transfer jalapeños to cutting board and carefully remove stems. Use caution as peppers will be very hot. Discard stems and place jalapeños in blender.
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Add 2 large cloves garlic, ½ cup neutral-flavored oil, 1 teaspoon salt, ¼ of one medium white onion, and 2 tablespoons fresh cilantro to blender with jalapeños.
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Secure lid on blender and blend ingredients together until fully combined into smooth, creamy sauce. If needed, blend in additional oil to achieve desired consistency.
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When satisfied with thickness of salsa, transfer mixture to serving bowl. Set aside until ready to serve. If preparing salsa more than 1 hour in advance, transfer mixture to airtight container and refrigerate until ready to serve.
For the Vegan Birria
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Drain 3 14-ounce cans young jackfruit in brine, then rinse jackfruit well under running water to remove any excess brine.
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Cut away tough or hard core at tips of triangular pieces of jackfruit and discard. Use hands or forks to tear and shred remaining chunks of jackfruit.
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Place shredded jackfruit in medium pot. Add water to pot until jackfruit is completely covered, with waterline sitting approximately 1 inch above top of jackfruit.
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Place pot on stovetop over medium-low heat. Add, ½ tablespoon salt, ½ tablespoon freshly ground black pepper, ½ of one medium yellow onion and 1 bay leaf. Stir to incorporate, then bring liquid to simmer. Simmer gently 10 minutes.
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After 10 minutes, carefully drain water from pot. Transfer jackfruit to bowl and set aside. Remove onion and bay leaf and discard.
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Quarter remaining ½ of one medium yellow onion and place in pot. Add 12 guajillo chile peppers, 6 ancho chile peppers, 2 large Roma tomatoes, 1 4-inch stick Mexican cinnamon, 2 whole bay leaves, and ½ teaspoon whole black peppercorns to pot.
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Fill pot with water until waterline sits approximately 2 inches above tops of ingredients. Increase heat under pot to high and bring water to rolling boil.
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Once water begins to boil rapidly, immediately reduce heat under pot to low. Cover pot with lid and simmer ingredients 10 minutes.
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After 10 minutes, remove bay leaves and cinnamon stick from pot and discard. Use slotted spoon to transfer softened chiles and tomatoes to blender.
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Add 1 cup of liquid from pot to blender. Transfer any remaining liquid to large bowl.
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Add 4 cups no-beef broth, 2 tablespoons distilled white vinegar, 5 large cloves garlic, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, and ¼ teaspoon ground cloves to blender.
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Blend mixture on high speed until completely smooth, working in batches if necessary depending on size of blender.
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Once mixture is smooth, pour blended sauce through fine mesh sieve and into pot. Discard any solids strained out by sieve.
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Return jackfruit to pot. Stir to incorporate, then increase heat under pot to high and bring mixture to boil.
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Once mixture begins to boil rapidly, reduce heat under pot to low. Cover pot with lid and simmer mixture 15 minutes.
To Serve
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Place medium skillet on stovetop over medium-high heat. Add 1 teaspoon olive oil to skillet and continue heating pan until oil is hot and shimmery.
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When oil is hot, dip 1 corn tortilla in reserved chile liquid. Immediately place tortilla in skillet.
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Top one half of corn tortilla with vegan shredded mozzarella and desired amount of jackfruit. Top jackfruit with chopped white onion and chopped fresh cilantro as desired.
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Use spatula to fold other side of tortilla over to cover mozzarella and jackfruit. Sauté taco 2 minutes, then flip taco over and sauté on other side until cheese is melted and tortilla is crisp.
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Transfer taco to large plate and repeat until all 12 corn tortillas have been used, adding 1 ½ tablespoons olive oil in small increments after each taco.
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Serve tacos warm with jalapeño salsa (optional) and plenty of chile sauce for dipping.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Serving Suggestions & Customization Ideas
The beauty of these vegan birria tacos lies not just in their incredible flavor but also in their versatility. Serve them warm, fresh off the skillet, with ample amounts of the rich chile consommé for dipping – this is a non-negotiable step for the full birria experience! The optional spicy jalapeño salsa adds a bright, fresh kick, perfectly complementing the deep, smoky flavors of the birria. Beyond the traditional chopped white onion and cilantro, consider adding a squeeze of fresh lime juice to each taco for an extra burst of acidity. For a creamy element, a drizzle of vegan sour cream, a dollop of guacamole, or a simple avocado crema made with blended avocado, lime, and a touch of water can elevate the dish further. Don’t be afraid to experiment with your favorite vegan hot sauce or a sprinkle of vegan Cotija cheese for an added layer of flavor and texture. These tacos are fantastic as a stand-alone meal, but they also pair wonderfully with a side of Mexican rice or refried beans for a complete feast.
Get Ready to Savor!
These vegan birria tacos are truly a testament to the fact that plant-based cuisine can be as rich, satisfying, and authentic as any traditional dish. With the tender, flavor-infused jackfruit, the robust and aromatic consommé, and the irresistible crunch of the fried tortillas, every element comes together to create a harmonious and unforgettable meal. Whether you’re making them for a special occasion or a regular weeknight dinner, these tacos are guaranteed to impress. Gather your ingredients, follow our detailed steps, and prepare to embark on a magical culinary journey that will leave you craving more of these incredible plant-based delights. Enjoy the magic!