Dairy-Free Quesabirria Tacos
Satisfy your taco cravings with these tantalizing Dairy-Free Quesabirria Tacos—a plant-based twist on the classic Mexican dish that’s packed with bold flavors and completely free of dairy! This recipe features tender shredded jackfruit simmered in a rich, aromatic sauce made from a blend of dried guajillo, ancho, and chipotle chiles, along with warming spices like cinnamon and cloves. Each corn tortilla is coated in the flavorful consomé, crisped to perfection on a skillet, and stuffed with the savory jackfruit filling and melty vegan cheese. Served with fresh cilantro, a squeeze of lime, and a side of dipping broth, these tacos are perfect for dairy-free eaters and taco lovers alike. With a delicious balance of smoky, tangy, and savory flavors, these quesabirria tacos are sure to steal the show at your next dinner or gathering!
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Recipe Information
Ingredients
- 2 cans (each 14 oz) Young Jackfruit
- 3 Dried Guajillo Chiles
- 2 Dried Ancho Chiles
- 1 Dried Chipotle Chiles
- 1 large, roughly chopped White Onion
- 5 cloves Garlic
- 3 Whole Cloves
- 1 Cinnamon Stick
- 2 Bay Leaves
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Apple Cider Vinegar
- 2 large, roughly chopped Tomatoes
- 4 cups Vegetable Broth
- 12 Corn Tortillas
- 1 cup, shredded Vegan Cheese
- 1 bunch, chopped Fresh Cilantro
- 2 cut into wedges Lime
- 2 tablespoons Cooking Oil
Instructions
Drain and rinse the canned jackfruit. Shred it using your hands or a fork, removing any seeds.
To prepare the chili paste, remove the stems and seeds from the dried guajillo, ancho, and chipotle chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
In a blender, combine the softened chiles, chopped onion, garlic cloves, cloves, cinnamon stick, bay leaves, oregano, cumin, salt, black pepper, apple cider vinegar, and tomatoes. Add a little bit of the soaking water to blend until smooth. Strain the sauce to remove any solid pieces.
Heat 1 tablespoon of oil in a large pot over medium heat. Add the sauce and cook for about 5 minutes, stirring occasionally.
Add the shredded jackfruit and vegetable broth to the pot. Stir well, making sure the jackfruit is fully covered by the sauce. Simmer on low heat for about 2 hours, stirring occasionally, until the jackfruit is tender and infused with flavor.
Once cooked, remove the bay leaves and cinnamon stick from the jackfruit mixture.
Heat a skillet over medium-high heat and brush it with some oil. Dip each tortilla briefly in the jackfruit sauce before placing it on the skillet.
Sprinkle a small amount of vegan cheese on one half of the tortilla, add a spoonful of the jackfruit mixture, and fold the tortilla over. Cook each side for about 2-3 minutes until the tortillas are crisp and the cheese has melted.
Serve the tacos warm, garnished with fresh cilantro and a squeeze of lime. Enjoy with a side of the leftover consomé as a dipping broth.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8309 mg | 361% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 84.4 g | 301% | |
| Total Sugars | 50.6 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5536 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
