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–+ servings
Jackfruit Birria Tacos on a Plate

Easy Jackfruit Birria Tacos

Mitch Chapman
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Mains
Cuisine Gluten-Free, Mexican, Vegan
Servings 8 servings
Calories 215 kcal

Equipment

  • 1 Stockpot
  • 1 Knife and cutting board
  • 1 Mesh Strainer
  • 1 Saucepan

Ingredients
 

US Customary - Metric

Sauce

  • 3 guajillo chiles
  • 2 ancho chiles
  • 2 morita chiles
  • 2 Roma tomatoes
  • ½ medium white onion
  • 6 cloves garlic
  • 1 teaspoon whole peppercorns
  • 2 whole cloves
  • ¼ cinnamon stick
  • 1 ½ teaspoons cumin
  • ⅛ teaspoon ground ginger
  • 1 ½ teaspoons Mexican oregano
  • 1 teaspoon thyme
  • ¼ cup apple cider vinegar
  • 4 cups Better Than Bouillon “beef” broth
  • 2 bay leaves

Jackfruit

  • 3 ½ 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 “beef” 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

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.
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.
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.
Pressing the jackfruit between layers of clean kitchen towels or paper towels helps remove excess moisture, ensuring a meatier texture once cooked.
Simmering on low heat helps meld the ingredients without burning the sauce or jackfruit, keeping it moist and flavorful.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 45.6g | Protein: 5.8g | Fat: 2.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 513.2mg | Potassium: 456.6mg | Fiber: 8.7g | Sugar: 9.7g | Vitamin A: 3092.3IU | Vitamin C: 11.1mg | Calcium: 85.3mg | Iron: 2.1mg
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