Vegan Beef Birria Tacos

Transform taco night with these savory and satisfying Vegan Beef Birria Tacos, a plant-based twist on a Mexican classic. Slow-simmered shredded jackfruit is infused with a rich and smoky homemade adobo sauce made from dried guajillo and ancho chiles, cumin, and oregano for an authentic depth of flavor. Tender and juicy, the seasoned jackfruit is tucked into toasted corn tortillas and topped with fresh cilantro and a squeeze of lime for a vibrant finishing touch. This hearty recipe is perfect for vegans and omnivores alike, offering all the bold, spicy goodness of traditional birria tacos in a completely meat-free, wholesome package. Ready in just over an hour, these tacos make an irresistible centerpiece for any meal or gathering!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 2 14-ounce cans Canned green jackfruit
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 4 minced Garlic cloves
• 4 Dried guajillo chiles
• 2 Dried ancho chiles
• 4 cups Vegetable broth
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Ground cumin
• 2 teaspoons Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 2 Bay leaves
• 12 Corn tortillas
• 0.5 cup, chopped Fresh cilantro
• 4 Lime wedges

Directions

Step 1

Drain and rinse the jackfruit thoroughly, then use your hands or a fork to shred it into strips resembling pulled pork or beef.

Step 2

Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 3

Add minced garlic and cook for another 2 minutes, until fragrant.

Step 4

Meanwhile, remove stems and seeds from the guajillo and ancho chiles. Place them in a pot with the vegetable broth and bring to a boil. Remove from heat and allow the chiles to soak for about 10 minutes until they soften.

Step 5

Transfer the chiles and vegetable broth to a blender, add apple cider vinegar, ground cumin, dried oregano, ground black pepper, and salt. Blend until smooth.

Step 6

Pour the blended sauce back into the pan with the onions and garlic. Add shredded jackfruit and bay leaves, stirring to coat the jackfruit in the sauce.

Step 7

Reduce the heat to a simmer, cover the pan, and let the jackfruit cook for 35-40 minutes, stirring occasionally, until the jackfruit is tender and infused with sauce.

Step 8

Toast corn tortillas on a separate dry skillet over medium heat until they are warm and pliable.

Step 9

Serve the jackfruit mixture on the warm corn tortillas, garnished with fresh cilantro and a squeeze of lime juice.

Step 10

Enjoy these flavorful vegan birria tacos hot!

Nutrition Facts

Serving size	(2667.9g)

Amount per serving	% Daily Value*
Calories	2445.3

Total Fat 62.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4859.6mg	0%
Total Carbohydrate 429.2g	0%
Dietary Fiber 86.8g	0%
Total Sugars 32.1g
Protein 68.0g	0%

Vitamin D 0IU	0%
Calcium 783.4mg	0%
Iron 22.7mg	0%
Potassium 5859.6mg	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: 22.0%

Protein: 10.7%

Carbs: 67.4%