I’m ashamed to admit that prior to the TikTok trend that put Birria Tacos in the spotlight, I had no idea what they were. And it’s really a shame because now that I have tried them, I won’t make my tacos any other way.
In case you missed the entirety of social media obsessing over Birria Tacos in late 2020, these tacos combine two traditional Mexican dishes: birria (a flavorful stew) and tacos. The tortillas are dipped in the birria stew prior to cooking and filling them with choice toppings. The stew is also served with the tacos so you can dip and enjoy!
To make this dish plant-based, I used a vegan broth instead of an animal-based one, jackfruit in place of animal meat, and a dairy-free cheese. Here’s how you can make it!
Vegan Birria Tacos with Jackfruit (Dairy-Free, Nut-Free, Gluten-Free)
Prep time: 1 H & 30 MTotal time: 1 H & 30 M
Ingredients
Stew
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 dried guajillo chilis, stems and seeds removed
- 7 oz chipotle peppers in adobo
- 1/2 cup crushed tomatoes
- 2 1/2 tsp garam masala
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 3 cups vegan broth of choice
- 3 bay leaves
- 3 cloves
Filling
- 15 oz can young green jackfruit, drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp liquid smoke
- 1 cup stew
Assembly
- 16 corn tortillas
- 1 cup dairy-free cheese, shredded
- 1/2 medium yellow onion, diced
- 1 bunch cilantro, chopped
Instructions
Stew
- Rehydrate the guajillo chilis by soaking them in warm water for at least 30 minutes.
- In the meantime, cook onions and garlic. To a pan on medium heat, add a splash of oil or water. Sauté the onions until translucent (about 3 minutes), then add the minced garlic to the pan. Cook for an additional 2 minutes, or until onions are soft and garlic is fragrant. Turn off heat.
- Transfer the onions and garlic to a high-speed blender or food processor, along with the rehydrated guajillo chilis, chipotle peppers in adobo, crushed tomatoes, garam masala, pepper, and oregano.
- Add the blended mixture to your Instant Pot along with broth, bay leaves, and cloves. Seal the Instant Pot, ensure the pressure valve is turned to 'Sealing,' and allow the stew to cook on low pressure for one hour.
Filling
- Shred the jackfruit with a fork and remove the seeds.
- To a pan on medium heat, add about a tablespoon of oil or water. Add the jackfruit to the pan along with garlic powder, paprika, and liquid smoke. Sauté for 10 - 12 minutes, or until tender, adding more water or oil to deglaze the pan as necessary. Turn off heat.
- Once the stew is prepared, measure out 1 cup and add it back into the pan containing the cooked jackfruit. Cook on low heat for 3 - 5 minutes, until any liquid from the stew has evaporated out.
Assembly
- Dip each corn tortilla in the stew, then place one in a pan over low heat. Add about a tablespoon of vegan cheese to the center of the tortilla. Once the cheese begins to melt, place a second dipped tortilla over the cheese and flip.
- When both sides of the cheesy taco shell are cooked, repeat the step for the remaining tortillas.
- Scoop some jackfruit filling into the center of each cheesy taco shell and garnish with diced onions and cilantro. Serve immediately with the stew.
