Vegan Beef Birria Tacos
Elevate your taco night with these irresistible Vegan Beef Birria Tacos, a plant-based twist on the traditional Mexican favorite. Made with tender shredded jackfruit, this recipe captures the deep, smoky flavor of authentic birria by simmering the meat substitute in a rich, chili-based sauce featuring guajillo and ancho chiles, garlic, and aromatic spices like cumin and oregano. Perfectly nestled in warm, toasted corn tortillas and finished with a sprinkle of fresh cilantro and a squeeze of lime, these tacos pack bold flavors without compromise. Easy to make and bursting with vibrant ingredients, this vegan recipe is sure to satisfy even the most devoted taco enthusiast while staying fully plant-based. Perfect for dinner parties, family meals, or anytime you crave something deliciously unique!
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Recipe Information
Ingredients
- 2 14-ounce cans Canned green jackfruit
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 4 minced Garlic cloves
- 4 Dried guajillo chiles
- 2 Dried ancho chiles
- 4 cups Vegetable broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 2 teaspoons Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 Bay leaves
- 12 Corn tortillas
- 0.5 cup, chopped Fresh cilantro
- 4 Lime wedges
Instructions
Drain and rinse the jackfruit thoroughly, then use your hands or a fork to shred it into strips resembling pulled pork or beef.
Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for another 2 minutes, until fragrant.
Meanwhile, remove stems and seeds from the guajillo and ancho chiles. Place them in a pot with the vegetable broth and bring to a boil. Remove from heat and allow the chiles to soak for about 10 minutes until they soften.
Transfer the chiles and vegetable broth to a blender, add apple cider vinegar, ground cumin, dried oregano, ground black pepper, and salt. Blend until smooth.
Pour the blended sauce back into the pan with the onions and garlic. Add shredded jackfruit and bay leaves, stirring to coat the jackfruit in the sauce.
Reduce the heat to a simmer, cover the pan, and let the jackfruit cook for 35-40 minutes, stirring occasionally, until the jackfruit is tender and infused with sauce.
Toast corn tortillas on a separate dry skillet over medium heat until they are warm and pliable.
Serve the jackfruit mixture on the warm corn tortillas, garnished with fresh cilantro and a squeeze of lime juice.
Enjoy these flavorful vegan birria tacos hot!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 416.7 g | 152% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 30.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 930 mg | 72% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5234 mg | 111% | |
*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.
