Description
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.
Ingredients
- 1-14oz 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
- 1/2 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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Stovetop & Blender
- Cuisine: Mexican