Jackfruit Birria Tacos
If you enjoy the bold flavors of Mexican cuisine, you will love jackfruit birria tacos! Meaty jackfruit is stewed in a savory broth made of chiles and spices before being packed into saucy corn tortillas.
This jackfruit birria taco recipe is a more traditional twist on my popular vegan birria tacos. It showcases just how versatile and flavorful plant-based cooking can be.
Why I love this recipe
Traditionally, birria is made with goat (birria de chivo), and nowadays, it is also made with chicken or beef. This jackfruit birria taco recipe replaces meat with young jackfruit for an equally meaty, savory, and satisfying meal.
The jackfruit emulates the texture of traditional birria, perfectly absorbing the rich, smoky, and slightly spicy flavors of the sauce. And with my tips, the preparation and cooking process is incredibly straightforward.
This quick and easy recipe is ideal for anyone looking for a plant-based twist on a classic Mexican dish. Don’t worry though โ it doesn’t skimp on flavor at all!
Ingredient notes
Most of the ingredients for these jackfruit birria tacos are pantry staples! Find a full breakdown and suitable substitutes below.
Dried chiles
I use a mix of guajillo peppers, ancho chiles, and morita chiles to create a medium heat and sweet, earthy, and slightly smoky flavor profile.
Substitute: Feel free to use pasilla chiles, mulato chiles, chipotle peppers, or chipotles in adobo for a similar taste and heat level.
Jackfruit
I use dehydrated young jackfruit, but you can use canned green jackfruit or fresh jackfruit as long as it isnโt too ripe. Look for canned or fresh young jackfruit in Asian food markets or the international aisle of large grocery stores.
Substitute: Shredded mushrooms or even eggplant can offer a similar texture, but each substitute will have a distinct flavor profile.
Spices
Birria traditionally contains a plethora of seasonings like cumin, cinnamon, cloves, bay leaves, Mexican oregano, thyme, and ginger. Feel free to adjust the quantities based on what you have on hand.
Vegan “beef” broth
I use Better Than Bouillon โbeefโ broth to replace the savory, umami flavors of meat. You should be able to order Better Than Bouillon or other similar brands online.
Roma tomatoes
Provide a fruity acidity that balances the heat of the chiles, making the sauce vibrant and rich. For added depth and complexity, boil or roast them.
Substitute: Plum tomatoes or canned whole tomatoes (drained) will work in a pinch if fresh Roma tomatoes aren’t available.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how to make jackfruit birria tacos with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Stem and seed the dried chiles, then toast them in a skillet over medium-low for a few seconds. Once toasted, add the chiles to a bowl of just-boiled water to rehydrate.
Toasting chiles releases their essential oils and intensifies their flavor, which helps develop the sauce’s complexity. The key is to avoid burning them, which can introduce a bitter taste.
Cooking
Step 1
Simmer the tomatoes and onion for 12-15 minutes until softened. Alternatively, you can pan-roast them on a cast-iron skillet until blackened on all sides.
Step 2
Add the softened chiles, tomatoes, onions, garlic, all the herbs and spices, vinegar, and a cup of vegan โbeefโ broth to a blender. Blend everything on high until smooth.
Blending while the ingredients are still warm helps to integrate the flavors more thoroughly. If the sauce is too thick, add broth in small increments to achieve the desired consistency.
Step 3
Rehydrate the jackfruit for 15-20 minutes, then drain it, making sure to squeeze out as much water as possible. Cook it with some olive oil in a large stockpot over medium for 5-6 minutes until it’s browned. Then, season it with a pinch of salt and pepper.
Pressing the jackfruit between layers of clean kitchen towels or paper towels helps remove excess moisture, ensuring a meatier texture once cooked.
Step 4
Strain the salsa from the blender into the pot of jackfruit and let it season for 3-4 minutes. Add in the rest of the vegan โbeefโ broth and bay leaves, then leave it to simmer for 35-40 minutes. Taste and adjust the seasonings to your preference.
Simmering on low heat helps meld the ingredients without burning the sauce or jackfruit, keeping it moist and flavorful.
Step 5
Strain some jackfruit from the pot. Dip a warmed corn tortilla in the pot of birria, then fill it with a handful of jackfruit to form tacos.
Step 6
At this point, you can pan-fry the tacos in a little oil to crisp them up. Or, serve them as-is with cilantro, onion, and lime wedges on top. Don’t forget a small bowl of birria on the side for dipping. Happy eating!
Expert tip
The combination of chiles, herbs, and spices creates the foundation of these jackfruit birria tacos. Since the spices are quite bold, I always recommend tasting and adjusting the seasoning of your sauce before combining it with the jackfruit.
If the sauce tastes too spicy, add more apple cider vinegar or cane sugar. If it’s too rich, squeeze in some lime juice or vinegar. Learn about the chiles used in this recipe and their spice levels to know how hot the final dish will be!
Also, do not skip straining the salsa! This step helps remove unwanted pieces of spices and vegetables, resulting in a smooth and balanced birria.
Serving suggestions
While traditional toppings like cilantro and onion are delicious, feel free to try others to personalize your tacos. Some of my favorite options include cubed avocado, pickled jalapenos, or quick-pickled onions.
You can also serve them with a side of salsa taquera for a spicy kick, vegan cotija cheese, or a drizzle of vegan Mexican crema to cool your tastebuds off.
Cooking tips
Use quality spices: Fresh, high-quality spices have a significant impact. They are more aromatic and potent, enhancing the birria’s overall flavor profile.
Simmer slowly: Allow the jackfruit to simmer slowly in the sauce, which helps it absorb all the flavors while becoming tender, mimicking the texture of slow-cooked meat.
Serve with a side of broth: Always serve jackfruit birria tacos with extra birria broth on the side. It’s traditional and adds an extra dimension of taste!
Make ahead: The birria sauce develops a deeper flavor if it’s made ahead and stored overnight. If you have the time, I suggest making it a day in advance.
Frequently asked questions
Canned jackfruit is a suitable alternative, but drain and rinse it thoroughly to remove the brine, which can alter the flavor of the birria. Canned jackfruit is also softer, so reduce the cooking time slightly to prevent it from turning mushy.
Chiles are properly toasted when they darken slightly and become fragrant, which usually takes about 30-60 seconds. Keep a close eye on them as they toast to prevent them from burning.
Add more broth or a pinch of sugar to the sauce. This helps balance the spicy flavors without diluting the rich taste of the birria.
Storing & reheating
Jackfruit birria tacos can be prepared in advance and stored for later. Let the birria mixture cool to room temperature to prevent condensation and potential spoilage.
Fridge
Birria can be stored in the fridge in an airtight container for up to 3-4 days. I recommend using glass containers and keeping the tortillas and birria separate.
Freezer
Freezing is a great option for extending the birria’s life. Pack the cooled birria into freezer-safe bags or containers, leaving a little space for expansion. It can last for up to 2-3 months this way. Thaw it overnight in the fridge before reheating.
Reheating
Reheat the birria gently on the stove over medium. Heat the tortillas on a comal or skillet, then dip them in the broth before filling them with jackfruit and garnishes.
More vegan tacos
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Recipe
Easy Jackfruit Birria Tacos
Equipment
- 1 Stockpot
- 1 Knife and cutting board
- 1 Mesh Strainer
- 1 Saucepan
Ingredients
Sauce
- 3 guajillo chiles
- 2 ancho chiles
- 2 morita chiles
- 2 Roma tomatoes
- ยฝ medium white onion
- 6 cloves garlic
- 1 teaspoon whole peppercorns
- 2 whole cloves
- ยผ cinnamon stick
- 1 ยฝ teaspoons cumin
- โ teaspoon ground ginger
- 1 ยฝ teaspoons Mexican oregano
- 1 teaspoon thyme
- ยผ cup apple cider vinegar
- 4 cups Better Than Bouillon โbeefโ broth
- 2 bay leaves
Jackfruit
- 3 ยฝ ounces dehydrated jackfruit
- 2 tablespoons vegetable oil
- Salt & pepper to taste
For Serving
- Corn tortillas
- Chopped cilantro
- Lime wedges
- Diced white onions
Instructions
Sauce
- Stem and seed the dried chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don't burn.
- Once the chiles are toasted, add them to a pot or bowl of just-boiled water. Cover and rehydrate for 15 minutes.
- In the meantime, simmer the tomatoes and onion for 12-15 minutes until softened. Alternatively, pan-roast the tomatoes and onion on a cast-iron skillet until blackened on all sides.
- Add the chiles, tomatoes, onions, garlic, all herbs and spices, vinegar, and 1 cup of broth to a blender. Mix on high until smooth, then set aside.
Jackfruit
- Rehydrate the jackfruit for 15-20 minutes, or according to your individual package instructions, then drain it, squeezing out as much water as possible.
- Heat the olive oil in a large stockpot over medium, then add jackfruit. Cook for 5-6 minutes until it's browned. Season with a pinch of salt and pepper.
Assembly
- Strain the salsa into the pot with the jackfruit and let it simmer for 3-4 minutes. Add in the rest of the โbeefโ broth and the bay leaves.
- Give it a good stir, then cover the pot and bring it to a light boil. Lower the heat to simmer for 35-40 minutes. Taste and adjust any seasonings to your preference.
Serving
- Strain some jackfruit from the pot. Dip a warmed corn tortilla in the pot of birria, then fill it with a handful of jackfruit to form tacos.
- At this point, you can pan-fry the tacos in a little oil to crisp them up. Or, you can serve them as-is with cilantro, onion, and lime wedges on top. Don't forget a small bowl of birria on the side for dipping. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.
That bouillon is not vegan.
Hey Christian!
Thanks for taking the time to comment. It’s a certified vegan no-beef base by Better Than Boullion. Here is the link if you want to read more about it: https://www.betterthanbouillon.com/products/no-beef-base/
To be clear, the linked bullion in the recipe list takes you to a non vegan version on Amazon. No disrespect i would just hate for someone to buy the wrong one. Im making this tonight, im very excited!
Ahh, gotcha! It should be all fixed now. Thanks for pointing that out!