Vegan Classic Mexican Barbacoa
Experience the bold and smoky flavors of Mexico with this Vegan Classic Mexican Barbacoa—an irresistible plant-based twist on a beloved traditional dish. Made with tender, shredded young green jackfruit, this recipe masterfully integrates authentic ingredients like dried guajillo and ancho chilies, chipotle peppers in adobo sauce, and fragrant spices such as cumin, cinnamon, and allspice. The jackfruit absorbs the rich, chili-based sauce, transforming into a texture and taste reminiscent of slow-cooked meat. Perfectly paired with warm corn tortillas and topped with fresh cilantro and a squeeze of lime, this vegan barbacoa is ideal for taco nights, casual gatherings, or anytime you crave vibrant Mexican cuisine. Ready in just over an hour, this recipe offers a celebration of plant-based innovation with traditional flair!
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Recipe Information
Ingredients
- 2 15 oz cans Canned young green jackfruit
- 1 large White onion
- 4 large Garlic cloves
- 3 pieces Dried guajillo chilies
- 2 pieces Dried ancho chili
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground allspice
- 2 cups Vegetable broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro
- 1 whole Lime
- 12 pieces Corn tortillas
Instructions
Drain and rinse the jackfruit. Cut out the core and shred the flesh into small pieces using your hands or forks.
Remove seeds and stems from dried chilies. Place chilies in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes.
While chilies are soaking, finely chop the onion and mince the garlic.
In a blender, combine soaked chilies (discarding soaking water), cumin, cinnamon, allspice, vegetable broth, apple cider vinegar, soy sauce, chipotle peppers, salt, and black pepper. Blend until smooth.
Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for another minute.
Add shredded jackfruit to the pot, stirring well to coat with the oil and onion mixture.
Pour the blended chili mixture over the jackfruit. Add bay leaves and stir thoroughly.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until jackfruit is tender and flavors are well-incorporated.
Remove bay leaves and adjust seasoning with more salt or lime juice if necessary.
Warm corn tortillas by wrapping them in a damp towel and heating them in a microwave for 30 seconds or using a skillet over medium heat.
Serve the jackfruit barbacoa on warm tortillas, garnished with freshly chopped cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 43.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7367 mg | 157% | |
*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.
