Vegan Birria Tacos
Savor the bold and smoky flavors of **Vegan Birria Tacos**, a plant-based twist on the traditional Mexican favorite. This recipe features tender, shredded jackfruit and hearty mushrooms simmered in a richly spiced broth made with guajillo, ancho, and pasilla chiles. Infused with aromatic ingredients like cinnamon, cloves, and garlic, the flavorful filling is perfectly balanced by warm corn tortillas, fresh cilantro, and a squeeze of zesty lime. Ideal for taco night or any occasion, these tacos are naturally vegan, packed with authentic flavors, and irresistibly satisfying. Ready in just over an hour, this dish is sure to impress with its vibrant taste and hearty texture. Perfect for both seasoned vegans and curious food lovers alike!
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Recipe Information
Ingredients
- 2 cans (14 oz each) canned young green jackfruit
- 8 oz mushrooms, sliced
- 3 units dried guajillo chiles
- 2 units dried ancho chiles
- 2 units dried pasilla chiles
- 1 medium onion, chopped
- 4 units garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 unit cinnamon stick
- 3 units whole cloves
- 2 units bay leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons salt
- 0.5 teaspoon ground black pepper
- 12 units corn tortillas
- 0.5 cup fresh cilantro, chopped
- 4 units lime wedges
Instructions
Drain and rinse the jackfruit, then use your hands or a fork to shred it into bite-sized pieces.
Remove the stems and seeds from the dried chiles. Rinse them under cold water.
In a saucepan, bring about 2 cups of water to a boil. Turn off the heat and soak the dried chiles for about 15 minutes until they are soft.
In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the tomato paste, and cook for another 2 minutes, stirring constantly.
Drain the chiles and place them in a blender along with the softened onion mixture. Add 1 to 2 cups of vegetable broth and blend until smooth.
Pour the blended mixture back into the pot. Add the shredded jackfruit, sliced mushrooms, remaining vegetable broth, cinnamon stick, cloves, bay leaves, oregano, cumin, salt, and black pepper.
Bring the mixture to a simmer over medium heat. Cover and let it cook for about 40 minutes, allowing the flavors to meld.
Remove the cinnamon stick, bay leaves, and cloves from the pot.
Warm the corn tortillas on a dry skillet until they are pliable.
Fill each tortilla with the jackfruit and mushroom mixture. Fold in half and if desired, lightly crisp the tacos on a skillet for a minute on each side.
Serve the tacos garnished with fresh cilantro and lime wedges.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2055 mg | 44% | |
*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.
