Jackfruit Birria

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Sides

Cuisine: Mexican

Servings:

Calories: 115kcal

Author: Gigi & Sersie

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