Dairy-Free Quesabirria Tacos

Indulge in the bold, smoky flavors of these Dairy-Free Quesabirria Tacos, a plant-based twist on the street food classic. Featuring tender shredded jackfruit simmered in a rich, homemade chili consomé crafted from guajillo, ancho, and chipotle chiles, these tacos are bursting with authentic Mexican flair. Corn tortillas are dipped in the flavorful sauce, crisped to perfection, and stuffed with jackfruit and gooey vegan cheese, creating a mouthwatering combination of textures. Garnished with fresh cilantro and a squeeze of lime, each bite is a fiesta of savory, spicy goodness. Serve with a side of the leftover consomé for dipping to elevate your taco night with this vegan and dairy-free delight!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 cans (each 14 oz) Young Jackfruit
• 3 Dried Guajillo Chiles
• 2 Dried Ancho Chiles
• 1 Dried Chipotle Chiles
• 1 large, roughly chopped White Onion
• 5 cloves Garlic
• 3 Whole Cloves
• 1 Cinnamon Stick
• 2 Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 tablespoons Apple Cider Vinegar
• 2 large, roughly chopped Tomatoes
• 4 cups Vegetable Broth
• 12 Corn Tortillas
• 1 cup, shredded Vegan Cheese
• 1 bunch, chopped Fresh Cilantro
• 2 cut into wedges Lime
• 2 tablespoons Cooking Oil

Directions

Step 1

Drain and rinse the canned jackfruit. Shred it using your hands or a fork, removing any seeds.

Step 2

To prepare the chili paste, remove the stems and seeds from the dried guajillo, ancho, and chipotle chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant.

Step 3

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.

Step 4

In a blender, combine the softened chiles, chopped onion, garlic cloves, cloves, cinnamon stick, bay leaves, oregano, cumin, salt, black pepper, apple cider vinegar, and tomatoes. Add a little bit of the soaking water to blend until smooth. Strain the sauce to remove any solid pieces.

Step 5

Heat 1 tablespoon of oil in a large pot over medium heat. Add the sauce and cook for about 5 minutes, stirring occasionally.

Step 6

Add the shredded jackfruit and vegetable broth to the pot. Stir well, making sure the jackfruit is fully covered by the sauce. Simmer on low heat for about 2 hours, stirring occasionally, until the jackfruit is tender and infused with flavor.

Step 7

Once cooked, remove the bay leaves and cinnamon stick from the jackfruit mixture.

Step 8

Heat a skillet over medium-high heat and brush it with some oil. Dip each tortilla briefly in the jackfruit sauce before placing it on the skillet.

Step 9

Sprinkle a small amount of vegan cheese on one half of the tortilla, add a spoonful of the jackfruit mixture, and fold the tortilla over. Cook each side for about 2-3 minutes until the tortillas are crisp and the cheese has melted.

Step 10

Serve the tacos warm, garnished with fresh cilantro and a squeeze of lime. Enjoy with a side of the leftover consomé as a dipping broth.

Nutrition Facts

Serving size	(2444.9g)

Amount per serving	% Daily Value*
Calories	2690.1

Total Fat 81.8g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 8308.7mg	0%
Total Carbohydrate 441.2g	0%
Dietary Fiber 84.4g	0%
Total Sugars 50.6g
Protein 67.8g	0%

Vitamin D 0IU	0%
Calcium 772.4mg	0%
Iron 22.8mg	0%
Potassium 5536.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 9.8%

Carbs: 63.7%