These vegan birria tacos are filled with delicious, spiced jackfruit, giving you a tasty twist on the traditional recipe. Each bite is packed with flavor and topped with fresh onions and cilantro!
Who knew plant-based could be this good? I love dipping them in the rich, flavorful broth for an extra kick. You might want to make a double batch—they disappear fast! 😄
Key Ingredients & Substitutions
Jackfruit: Young green jackfruit is fantastic for its meat-like texture. If you can’t find jackfruit, you could use artichoke hearts or shredded cooked tofu, though the flavor will differ.
Mushrooms: Shiitake adds a unique umami flavor, while cremini is milder. Feel free to swap in other mushrooms like portobello or button mushrooms for a different taste.
Chiles: Guajillo and pasilla chiles provide depth and complexity. If you’re short on time, use a mix of chili powder and cayenne pepper to mimic the heat and flavor.
Vegetable Broth: Homemade is best, but store-bought works just fine. For a richer flavor, consider mushroom broth as an alternative.
How Do I Make My Tacos Extra Flavorful?
The key to delicious Vegan Birria Tacos lies in the seasoning and sauce. Soaking the dried chiles is essential as it rehydrates them, enhancing their flavor. Here’s how to keep it simple and effective:
- Soak chiles for 15-20 minutes until soft; this ensures they blend well.
- Blend them with the spices and vegetable broth to create a smooth sauce. This is the heart of the flavor!
- Allow the filling to cook down in the sauce – this step intensifies the flavors. Don’t rush it!
Lastly, lightly toasting the tortillas before filling makes them crispier. It’s a small touch that makes a big difference!
How to Make Vegan Birria Tacos?
Ingredients You’ll Need:
For the Filling:
- 2 cups jackfruit, shredded (young green jackfruit in brine, drained and rinsed)
- 1 cup mushrooms, finely chopped (shiitake or cremini)
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 cup vegetable broth
- 2-3 dried guajillo chiles, stemmed and seeds removed
- 1-2 dried pasilla chiles, stemmed and seeds removed
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
For Serving:
- 8 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Diced onion (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes around 40 minutes in total—about 10 minutes for prep and 30 minutes for cooking. You’ll soak the chiles, sauté the filling, and toast the tortillas, making it a simple yet flavorful meal!
Step-by-Step Instructions:
1. Soak the Chiles:
Start by soaking the dried guajillo and pasilla chiles in hot water for about 15-20 minutes. This will help them soften up. Once they’re soft, drain and set them aside for later.
2. Prepare the Sauce:
In a blender, combine the soaked chiles with vegetable broth, apple cider vinegar, cumin, smoked paprika, oregano, chili powder, minced garlic, salt, and pepper. Blend everything until smooth, then set it aside where it’s easy to grab.
3. Sauté the Veggies:
Next, heat the olive oil in a large pan or skillet over medium heat. Add the diced onion and cook it for about 5 minutes, or until it’s translucent. This will bring out the sweet flavor of the onions.
4. Add the Jackfruit and Mushrooms:
Now, toss in the shredded jackfruit and finely chopped mushrooms. Sauté them for another 5-7 minutes until the mushrooms are tender and everything is well combined.
5. Combine with the Sauce:
Pour the blended sauce over the jackfruit and mushrooms in the skillet. Stir everything together really well and cook for an additional 10-15 minutes. This helps all the amazing flavors blend and allows the liquid to reduce slightly.
6. Toast the Tortillas:
While your filling is cooking, heat another skillet over medium-high heat. Add the corn tortillas one by one and lightly toast them until they are warm and slightly crispy. This makes them extra yummy!
7. Assemble Your Tacos:
To put the tacos together, spoon a generous amount of the jackfruit and mushroom filling on one half of each tortilla. Then, fold the tortilla in half and press down gently.
8. Cook the Tacos:
Place the folded tacos back in the hot skillet. Cook them for about a minute on each side, or until they’re crispy and golden brown. Yum!
9. Serve and Enjoy:
Remove the tacos from the skillet and sprinkle them with chopped cilantro and diced onion for freshness. Serve with lime wedges on the side for a zesty squeeze over the top. Enjoy your delicious Vegan Birria Tacos!
Can I Use Fresh Jackfruit Instead of Canned?
Yes, fresh young green jackfruit can be used if available! Just make sure to peel and shred it appropriately. You’ll need about 2 cups of shredded fresh jackfruit, and be sure to cook it longer to allow for the flavors to develop fully.
What Can I Substitute for Dried Chiles?
If you can’t find dried guajillo or pasilla chiles, you can use other dried chiles, like ancho or chipotle, which will give a slightly different flavor but will still work well. Alternatively, you can use 1-3 tablespoons of chili powder to add spice, adjusting to taste.
Can I Make This Ahead of Time?
Absolutely! You can make the filling in advance and store it in the fridge for up to 3 days. When you’re ready to assemble the tacos, just reheat the filling in a skillet and toast the tortillas fresh for the best texture.
How to Store Leftover Tacos?
Store leftover filling in an airtight container in the fridge for up to 3 days. If you have extra assembled tacos, keep them in a sealed container separating the filling from the tortillas to avoid sogginess. Reheat the filling on the stove and toast the tortillas again for optimal freshness!
