Meatless Birria Tacos with Jackfruit

Introducing our Meatless Birria Tacos with Jackfruit—a savory vegetarian 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. Dipping your tacos in the birria consommé gives the ultimate flavor boost—it's all about taking your taco game to the next level! Make-ahead, Gluten-free + Dairy-free option.

We're taco lovers in my house—I even whipped up some Vegan Taco Soup the other day, Haha! The idea for these Meatless Birria Tacos with Jackfruit came to me while experimenting more with jackfruit after I made a Plant-based Jamaican Oxtail , plus I'm ALWAYS making Homemade Flour + Corn Tortillas from scratch, so I was looking for new ways to use them. It was like a 'aha' moment—tacos, of course! I'm excited to share my meatless Birria taco recipe that's SO hearty, filling, and cheesy!

If you're a taco lover with a soft spot for Mexican flavors, you've got to check out these tasty options: Chipotle Game Day Chickpea Nachos, Baked Buffalo Chicken Tacos, Chipotle Sweet Potato Quinoa Tacos, Jerk Salmon Tacos, and Summer Vegan Tacos. And for a little extra excitement, don't miss the finger-licking-good Loaded Vegan Queso Skillet Nachos!

These Vegetarian Birria Tacos are ideal for weeknight + weekend dinners or entertaining on game days. They're entirely meatless and boast bold flavors that strike the perfect balance between savory, spicy, cheesy, and downright delicious! Plus, you can prepare some of the elements ahead of time for added convenience.

What Are Birria Tacos?

Birria tacos are a traditional Mexican dish featuring tender, slow-cooked meat (usually beef, goat, or lamb) seasoned with a rich blend of spices and herbs. The 'meat' or in our case jackfruit is typically cooked until tender and flavorful, then shredded and served in warm tortillas. Birria tacos are often accompanied by a flavorful consommé (broth) made from the cooking juices. They're popular for their bold flavors and comforting, hearty texture!

How To Make Meatless Birria Tacos with Jackfruit

Get ready for a multi-step process: whipping up your homemade birria sauce, preparing the meaty jackfruit filling, and then assembling and dipping the tacos into the birria broth before cooking them in a medium skillet or fry pan until they're crispy on the outside and packed with tender jackfruit and gooey melted cheese on the inside.

Ingredients

CHILI PASTE:

• Guajillo peppers (You can reduce this to 2 for less spiciness)
• Ancho chiles. Adds a earthy flavor with mild heat.
• Chipotle peppers in adobo. Adds a spicy, smoky kick.
• Onion + Garlic cloves.
• Crushed tomatoes. I like to use canned tomatoes with no added salt.
• Vegetable stock. This adds the liquid to the sauce.
• Apple cider vinegar. Adds acidity and brightness to balance the richness of the sauce.
• Bay leaves. Adds herbal and slightly floral undertones.
• Herbs + seasonings. Mexican oregano (You can also use regular oregano), dried thyme, cumin, ground cinnamon, smoked paprika + ground allspice

THE 'MEAT' [AKA JACKFRUIT] + CONSOMME:

• Young jackfruit. You can find this in a can, be sure to drain + rinse.
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Carrot. Peeled + chopped
• Onion. Chopped
• Garlic cloves. Minced
• Vegetable stock. I love using an organic vegetable stock!
• Birria sauce. Infuses the jackfruit with bold, spicy flavors and a rich, savory depth.
• Chili powder. For a little extra heat.
• Sea salt.
• Cumin. Adds a warmth that complements the other spices.

TACOS:

• Corn tortillas. You can buy store-bought, I like the brand Mi Rancho or you can make your own from scratch. Flour tortillas also work!
• Quesadilla cheese. You can substitute with your fave meltable cheese like Oaxaca, Mozzarella, etc.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR TACOS!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for Meatless Birria Tacos with Jackfruit. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Why You Will LOVE Meatless Birria Tacos

• Bold flavors that will tantalize your taste buds.
• Textural bliss--- Ultra crispy spicy birra outer + gooey cheesy inner.
• Versatile snack, appetizer, or main option for Taco Tuesdays.
• Totally meatless + vegetarian.
• A crowd-pleasing combination that will have everyone coming back for seconds.

Jackfruit Taco Topping Ideas

With your easy Vegetarian Birria Tacos recipe all set and ready to go, it's time to assemble. When it comes to toppings, I enjoy the vibrant, fresh, and sweet medley of ingredients. In this recipe, I've kept it uncomplicated by using just the jackfruit, cheese + birra sauce. However, feel free to let your creativity run wild and experiment with your favorite toppings!

My favorite taco topping ideas in general include:

• Shredded red cabbage
• Grape tomatoes, fresh or roasted
• Avocado or guac
• Salsa
• Vegan queso
• Jalapeños (pickled or fresh)
• Yogurt or sour cream
• Jalapeno Ranch Sauce
• Cheese
• Dairy-free Creamy Chipotle Sauce
• Candied Bacon
• Pineapple chunks
• Mango chunks
• Hot sauce
• Lime or lemon juice
• Cilantro or parsley, chopped

What Is Jackfruit? Any Health Benefits?

Jackfruit is a tropical fruit native to Southeast Asia. It's the largest tree fruit in the world and can weigh up to 80 pounds. Jackfruit has a spiky outer skin and a sweet aroma.

Young, unripe jackfruit is commonly used in cooking, particularly in vegetarian + vegan dishes, as it has a mild taste and a meat-like texture. Because of its neutral flavor, jackfruit easily absorbs the flavors of the seasonings and sauces it's cooked with. It's often used as a meat substitute in dishes like vegetarian curries, tacos, and stir-fries.

Health Benefits Of Jackfruit

Jackfruit offers numerous health benefits---It's rich in essential nutrients like vitamin C, vitamin A, potassium, and fiber!

• It supports digestive health, boosts the immune system, and promotes heart health by regulating blood pressure + cholesterol levels.
• With its low calorie and fat content, high fiber, and antioxidant properties, jackfruit aids in weight management, regulates blood sugar levels, and reduces inflammation.
• It's vitamins and antioxidants contribute to skin health, protecting against oxidative damage and promoting collagen production.

Best Tortilla for Birra Tacos?

You can choose either corn or flour tortillas for this meatless taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! Of course, in a pinch, larger tortillas will work too.

Meatless Birria Tacos with Jackfruit Q + A's

More Meatless Recipes You’ll Love

If you are a fan of this easy Meatless Birria Tacos recipe, you will also love these other meatless meals!

• Spicy Sofritas Quinoa Tacos
• Vegan Meatball Subs
• Chipotle Game Day Chickpea Nachos
• Vegan Pot Pie
• Spicy Vegan Chili
• Hearty Vegan Taco Soup

MADE OUR RECIPE(S)?

If you tried this vegetarian Meatless Birria Tacos with Jackfruit recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Meatless Birria Tacos with Jackfruit

February 8, 2024 •

By Shanika

5 from 2 votes

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 Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

CHILI PASTE:

• 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] + CONSOMME:

• 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 chili paste (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.)
• Chopped fresh cilantro (You can sub with parsley as well)

Instructions

TO MAKE THE CHILI PASTE:

• 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 chili paste, 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, chopped cilantro, 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!

Tips & Tricks

• 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

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