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–+ servings
Tacos on a platter with dipping sauce and chili oil atop.
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5 from 2 votes

Meatless Birria Tacos with Jackfruit

Introducing our Meatless Birria Tacos with Jackfruit—a savory twist on the classic recipe, offering all the savory goodness without the meat. Savor the juicy texture of jackfruit infused with the bold flavors of guajillo peppers, chipotle peppers, and ancho chiles, all nestled in cheesy golden goodness with each delicious bite.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course
Keyword: birria, easy, family-friendly, jackfruit, meatless, spicy, tacos, vegetarian, weeknight, weeknight meals
Servings: 4 servings
Calories: 389kcal
Author: Shanika

Ingredients

BIRRIA SAUCE (CONSOMME):

  • 4 dried guajillo peppers (You can reduce this to 2 for less spiciness)
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion, chopped 
  • 4 garlic cloves
  • ½ cup crushed tomatoes
  • ½ cup vegetable stock, organic
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tsps Mexican oregano (You can also use regular oregano)
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice

THE 'MEAT' [AKA JACKFRUIT]:

  • 2 (14 oz) cans organic young jackfruit, drained + rinsed
  • 1-2 Tbsps Extra virgin olive oil
  • 1 carrot, peeled + chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable stock, organic
  • 2 cups Birria sauce (Plus, more if needed)
  • 1-2 tsps chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon cumin

TACOS:

  • 8 organic corn tortillas
  • 1 ½ cups Quesadilla cheese (You can substitute with your fave meltable cheese like Oaxaca, Mozzarella, etc.)
US Customary - Metric

Instructions

TO MAKE THE BIRRIA SAUCE:

  • Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the veggie stock to a medium-sized pot and bring to a boil. Next, add chiles and cover and allow it to sit for 15-20 minutes.
  • When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of veggie stock for desired consistency + less thickness.

TO MAKE THE 'MEAT' AKA JACKFRUIT:

  • In a deep skillet over medium-high heat, add the olive oil. Once heated, add the onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the chopped carrots, chili powder, cumin, and salt, stirring/sautéing until veggies are slightly tender, about 3-4 minutes.
  • Add the Birria sauce, veggie stock, jackfruit, and bay leaves and reduce heat to low and allow everything to simmer for about 20-25 minutes, stirring occasionally until veggies are completely tender and jackfruit becomes tender enough to shred slightly with a fork.
  • Towards the FINAL 10 minutes of cooking or so, add any additional veggie stock + Birria sauce (if things dry out too much). NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping), therefore, an additional ½ cup or so of veggie stock + Birria sauce (each) might be needed.

TO ASSEMBLE THE TACOS:

  • Remove 1 cup of the broth/liquid from the jackfruit and add to a small bowl.  Add some fresh chopped cilantro to the top and set aside as the dipping sauce.
  • In a medium skillet or fry pan (ensure that it's entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.
  • Carefully dip a tortilla at the top part of the dipping sauce (aka broth) and place it in the heated skillet/pan and fry for a few seconds. Top with shredded jackfruit, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice "char". Remove from heat once golden on both side and repeat until all tacos are made.
  • Serve with the dipping sauce and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
 

Nutrition

Calories: 389kcal | Carbohydrates: 17g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 1911mg | Potassium: 272mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3345IU | Vitamin C: 10mg | Calcium: 688mg | Iron: 2mg