Vegan Birria Tacos

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These vegan birria tacos are the perfect comfort food! They are perfectly spicy, juicy, cheesy, and just so delicious! 

six birria tacos on a wooden board with limes in the background

Why This Recipe Works 

We can’t get enough of these vegan birria tacos! They are spicy and super savory and perfect for everyone who loves Mexican (or Mexican-inspired) food. 

For those of you who haven’t heard of birria yet: it’s a Mexican meat stew that is made with adobo chili peppers, garlic, bay leaves, and cumin. Traditionally, the recipe calls for goat meat.

But there are also other versions using beef, lamb, or sheep. It’s slowly cooked until the meat is tender and falls apart like pulled pork.  

And of course it’s also possible to make a vegan version! Canned young jackfruit is the perfect meat replacement in this recipe. 

Traditionally it’s served with corn tortillas, but over the last years quesabirria has become super popular, especially in the U.S. It’s basically tacos with birria and melted cheese. Before pan-frying the tacos, you dip them in the birria sauce, so they become a bit red, which also gave them the name “red tacos”. 

I love to serve them with lime and cilantro. And for extra flavor, you can dip them in guacamole or chipotle mayo. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Jackfruit – you need young green jackfruit in brine or water for this recipe. Don’t use canned jackfruit in syrup! 
  • Tortillas –  small, soft tortillas. 
  • Tomatoes – canned diced tomatoes. 
  • Onion – two white onions. 
  • Garlic – five cloves of garlic. 
  • Chipotle Chilis in Adobo Sauce – I used three chilis and the birria turned out spicy, but not super spicy. Adjust the amount to your personal liking. 
  • Maple Syrup
  • Spices – I used cumin, cinnamon, oregano, allspice, smoked paprika powder, and bay leaves.
  • Vegetable Broth Powder – I added one teaspoon for extra flavor. 
  • Apple Cider Vinegar
  • Shredded Vegan Cheese – use your favorite brand. It should melt well. 
  • Liquid Smoke – it gives the jackfruit a smokey taste. I usually order it online. It lasts forever! 
  • Lime & Cilantro – to garnish. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Finely chop the onion and the garlic. 

2. Step: Heat some oil in a large pan, and sauté the onion and the garlic for about 3-4 minutes or until the onion is translucent. Deglaze with the apple cider vinegar and cook for 1 more minute. 

3. Step: Then add the spices and cook until fragrant (about 1-2 minutes). Stir often. Finely chop the chipotle chilis. 

4. Step: Drain the jackfruit and add it to the pan together with canned diced tomatoes, the liquid smoke, the vegetable broth powder, the maple syrup, and the chopped chilis. 

a collage of four photos that show how to make this recipe

5. Step: Cook on medium heat for 15 minutes. 

6. Step: Shred the jackfruit with a fork or a wooden spoon. It should be very easy to shred after the 15 minutes of cooking time. 

7. Step: Dip the tortillas in the sauce, so the outside is stained red by the sauce. This might get a bit messy. Then fill each tortilla with 1/4 cup of the birria and 2 tablespoons of vegan shredded cheese. Flip one side over. 

8. Step: Heat a large pan over high heat without oil. Pan-fry the tacos for about 2 minutes on one side. Then carefully flip them and pan-fry for another minute. 

Recipe Notes 

  • Make sure to use canned young jackfruit for this recipe. The vegan birria tacos do not work with jackfruit in syrup as it has a totally different taste and structure. 
  • For even more flavor you can make the birria in a slow cooker. Follow step 1-3 as stated in the recipe instructions and then cook it for 6 hours on low. The flavor will be more intense this way.
  • I love to dip the tacos into guacamole, salsa, or chipotle mayo. Also squeeze a bit of lime juice over them before serving them. 

six vegan birria tacos on a wooden board with one taco missing a bite

Frequently Asked Questions

How Long Do The Tacos Last? 

Stored in the fridge in an airtight container, the vegan birria tacos will last up to 3 days. They will become a bit soft and soggy. Reheat them in a hot pan so they become crispy again. 

Can You Make This Recipe Ahead? 

Yes, you can make the birria ahead and then assemble the tacos later on before serving them. Just cook the birria and store it in the fridge until you’re ready to serve it. 

Stored in an airtight container in the fridge, it will last 3-4 days. 

Related Recipes 

  • Jackfruit Tacos 
  • Tofu Tacos 
  • Vegan Cauliflower Tacos 
  • Vegan Tacos with Lentil Walnut Meat 
  • 38 Vegan Mexican Recipes 
  • 16 Drool-Worthy Vegan Tacos 

I Love To Hear From You! 

I hope you like these vegan birria tacos as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

six birria tacos on a wooden board with limes in the background

Print

Vegan Birria Tacos

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These vegan birria tacos are the perfect comfort food! They are perfectly spicy, juicy, cheesy, and just so delicious! 
Course Entrées
Cuisine American, Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 tacos
Calories 187kcal
Author Sina

Ingredients

  • 12 soft tortillas
  • 2 cans young jackfruit
  • 3 chipotle chilis in adobo sauce
  • 1 can diced tomatoes
  • 2 onions, finely chopped
  • 5 cloves of garlic
  • 1 tablespoon maple syrup
  • 2 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • 2 teaspoons oregano
  • 1 teaspoon apple cider vinegar
  • 2 bay leaves
  • 1 pinch allspice
  • 1/2 teaspoon smoked paprika powder
  • 1 splash liquid smoke
  • 1 teaspoon vegetable broth powder
  • 1 cup vegan shredded cheese
  • 1 lime
  • 1/2 cup fresh cilantro

Instructions

  • Finely chop the onion and the garlic. 
  • Heat some oil in a large pan, and sauté the onion and the garlic for about 3-4 minutes or until the onion is translucent. Deglaze with the apple cider vinegar and cook for 1 more minute. 
  • Then add the spices and cook until fragrant (about 1-2 minutes). Stir often. Finely chop the chipotle chilis. 
  • Drain the jackfruit and add it to the pan together with canned diced tomatoes, the liquid smoke, the vegetable broth powder, the maple syrup, and the chopped chilis. 
  • Cook on medium heat for 15 minutes. 
  • Shred the jackfruit with a fork or a wooden spoon. It should be very easy to shred after the 15 minutes of cooking time. 
  • Dip the tortillas in the sauce, so the outside is stained red by the sauce. This might get a bit messy. Then fill each tortilla with 1/4 cup of the birria and 2 tablespoons of vegan shredded cheese. Flip one side over. 
  • Heat a large pan over high heat without oil. Pan-fry the tacos for about 2 minutes on one side. Then carefully flip them and pan-fry for another minute. 

Notes

  • Make sure to use canned young jackfruit for this recipe. The vegan birria tacos do not work with jackfruit in syrup as it has a totally different taste and structure. 
  • For even more flavor you can make the birria in a slow cooker. Follow step 1-3 as stated in the recipe instructions and then cook it for 6 hours on low. The flavor will be more intense this way.
  • I love to dip the tacos into guacamole, salsa, or chipotle mayo. Also squeeze a bit of lime juice over them before serving them.

Nutrition

Calories: 187kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 325mg | Potassium: 199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 2mg

The post Vegan Birria Tacos appeared first on Vegan Heaven.





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