Vegan Birria Tacos

Transform your taco night with these bold and flavorful Vegan Birria Tacos! Crafted with tender shredded jackfruit and earthy mushrooms, this plant-based twist on the classic Mexican dish is simmered in a rich, smoky sauce made from dried guajillo, ancho, and pasilla chiles. Infused with aromatic spices like cinnamon, cloves, and cumin, the slow-cooked filling delivers an irresistible depth of flavor. Perfectly crisped corn tortillas cradle the savory mixture, while a sprinkle of fresh cilantro and a squeeze of lime add a bright, refreshing finish. Whether you're a devoted vegan or simply exploring meatless meals, these tacos are a satisfying, dairy-free, and crowd-pleasing option that's bursting with authentic taste.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cans (14 oz each) canned young green jackfruit
• 8 oz mushrooms, sliced
• 3 units dried guajillo chiles
• 2 units dried ancho chiles
• 2 units dried pasilla chiles
• 1 medium onion, chopped
• 4 units garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 unit cinnamon stick
• 3 units whole cloves
• 2 units bay leaves
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 teaspoons salt
• 0.5 teaspoon ground black pepper
• 12 units corn tortillas
• 0.5 cup fresh cilantro, chopped
• 4 units lime wedges

Directions

Step 1

Drain and rinse the jackfruit, then use your hands or a fork to shred it into bite-sized pieces.

Step 2

Remove the stems and seeds from the dried chiles. Rinse them under cold water.

Step 3

In a saucepan, bring about 2 cups of water to a boil. Turn off the heat and soak the dried chiles for about 15 minutes until they are soft.

Step 4

In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes.

Step 5

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 6

Stir in the tomato paste, and cook for another 2 minutes, stirring constantly.

Step 7

Drain the chiles and place them in a blender along with the softened onion mixture. Add 1 to 2 cups of vegetable broth and blend until smooth.

Step 8

Pour the blended mixture back into the pot. Add the shredded jackfruit, sliced mushrooms, remaining vegetable broth, cinnamon stick, cloves, bay leaves, oregano, cumin, salt, and black pepper.

Step 9

Bring the mixture to a simmer over medium heat. Cover and let it cook for about 40 minutes, allowing the flavors to meld.

Step 10

Remove the cinnamon stick, bay leaves, and cloves from the pot.

Step 11

Warm the corn tortillas on a dry skillet until they are pliable.

Step 12

Fill each tortilla with the jackfruit and mushroom mixture. Fold in half and if desired, lightly crisp the tacos on a skillet for a minute on each side.

Step 13

Serve the tacos garnished with fresh cilantro and lime wedges.

Nutrition Facts

Serving size	(2948.9g)

Amount per serving	% Daily Value*
Calories	2233.2

Total Fat 33.9g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 7246.9mg	0%
Total Carbohydrate 438.0g	0%
Dietary Fiber 91.9g	0%
Total Sugars 45.9g
Protein 76.7g	0%

Vitamin D 22.7IU	0%
Calcium 887.2mg	0%
Iron 26.1mg	0%
Potassium 8974.5mg	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: 12.9%

Protein: 13.0%

Carbs: 74.1%