The spices and seasonings in this jackfruit birria are out of this world delicious! The jackfruit gives this dish a shredded meat texture but is done in a fraction of the time and easy on the waistline. It's vegan, oil-free, gluten-free, soy-free, and nut-free. With ten key ingredients, this vegan birria is the perfect base for tacos, burritos, or buddha bowls.
A special thanks to Dr. Suzannah Bozzone, MD for helping us recipe test these vegan jackfruit birria tacos LIVE during cook & chat... girls' night in! It was truly a blast!
This vegan birria has 10 key ingredients
- Canned young jackfruit (in the brine)
- Dried guajillo chilies
- White onion
- Garlic cloves
- Carrot
- Bay leaves
- Dried oregano
- Chili powder
- Dried cumin
- Low-sodium vegetable broth
Unlike fresh ripe jackfruit that has a sweet taste, this young jackfruit in the brine is not sweet and perfect for savory dishes. Fresh ripe jackfruit makes a lovely sweet salsa. Whereas the young jackfruit provides a savory meat consistency for jambalaya and deconstructed stuffed pepper bowl.
Young jackfruit comes in a can in either a 14-ounce size, or 20-ounce size. Either size works great with this recipe!
How to prepare this jackfruit birria
Drain young jackfruit and gently squeeze out excess moisture. Use your hands or a fork to shred the jackfruit meat.
Trim stems and remove seeds in dried guajillo chilies.
Quarter carrot and smash garlic cloves.
Put all ingredients into a medium pot. Make sure the dried chilies, garlic and carrot are submerged in the vegetable broth. Bring to a boil, and then reduce heat and simmer uncovered for 20 minutes.
Using tongs, pick out the dried chilies, garlic chunks, and carrot and add to a *blender. If necessary, add in a splash veggie broth. Blend until the mixture becomes a smooth paste. Add mixture back to the pot.
*Note: If using a mini blender, be sure to let it cool before blending. The heat creates pressure inside the container.
Continue cooking down uncovered until the mixture is perfectly saucy, but not too wet. About another 5 to 10 minutes should do it.
Salt to taste. Enjoy as a base for jackfruit tacos or burritos. This jackfruit vegan birria also makes a delicious hearty buddha bowl with Oil-Free Refried Beans, rice, plantain, and your favorite veggies.
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Suggested toppings for jackfruit birria tacos:
We always recommend using a corn or sprouted grain tortilla. After filling whichever vessel you choose, any of the following toppings are wonderful for vegan birria tacos (and burritos):
- Fresh chopped cilantro
- Shredded cabbage
- Sliced avocado (or guacamole)
- Cashew cream
- Fresh lime
Frequently Asked Questions
The sauce for this recipe uses guajillo chilies, carrot, garlic, cumin, chili powder oregano, bay leaves and low sodium vegetable broth. This birria is also flavored with chopped onion and salt or coconut aminos to taste. There is no oil in this recipe.
Leftovers store well in a covered container in the refrigerator for up to four days. This birria is also freezer friendly, making it great for meal prep. Freeze leftovers in a freezer safe container for up to 3 months.
This version of birria tacos are healthy. By replacing beef with jackfruit meat, you remove the saturated fat found in traditional birria recipes. Traditional birria recipes contain around 25 grams of saturated fat per serving, whereas this recipe has 0 grams. The American Heart Associations recommends consuming less than 13 grams per day. Diets high in saturated fat are associated with high cholesterol and type 2 diabetes. Also, adding fresh herbs, like cilantro, as well as shredded cabbage and avocado boosts the nutrient density of these vegan birria tacos.
We hope you love this vegan jackfruit birria as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Jackfruit Birria
Ingredients
- 1-14 oz to 20oz can of young jackfruit in brine drained and shredded
- 3 dried chiles either guajillo or ancho, or a combo of the two, with stems and most of the seeds removed
- ½ white onion chopped
- 4 cloves garlic smashed but not chopped
- 1 carrot quartered
- 2 bay leaves
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups low sodium veggie broth
- salt or coconut aminos to taste
Instructions
- Drain young jackfruit and gently squeeze out excess moisture. Use your hands or a fork to shred the jackfruit.
- Trim stems and remove seeds in dried guajillo chilies.
- Quarter carrot and smash garlic cloves.
- Put all ingredients into a medium pot. Make sure the dried chilies, garlic and carrot are submerged in the vegetable broth. Bring to a boil, and then reduce heat and simmer uncovered for 20 minutes.
- Using tongs, pick out the dried chilies, garlic chunks, and carrot and add to a *blender. If necessary, add in a splash veggie broth. Blend until the mixture becomes a smooth paste. Add mixture back to the pot.
- *Note: If using a mini blender, be sure to let it cool before blending. The heat creates pressure inside the container.
- Continue cooking down uncovered until the mixture is perfectly saucy, but not too wet. About another 5 to 10 minutes should do it.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Medium pot
- Blender
- Cooking spoon
Nutrition
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Kristian says
Tasty.