Vegan Classic Mexican Barbacoa

Transform your taco nights with this Vegan Classic Mexican Barbacoa, a plant-based twist on the iconic dish that’s bursting with bold, authentic flavors. This recipe features tender young jackfruit as a satisfying and meat-free alternative, infused with a smoky, spicy sauce made from dried guajillo and ancho chilies, chipotle in adobo, and aromatic spices like cumin, cinnamon, and allspice. Slow-simmered to perfection, this hearty filling is irresistibly savory and pairs perfectly with warm corn tortillas, fresh cilantro, and a bright squeeze of lime. With a cook time of just over an hour, this recipe is ideal for impressing both vegan and non-vegan guests at your next gathering. Whether for tacos, burritos, or bowls, this homemade Mexican barbacoa will become your new favorite vegan comfort food.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 15 oz cans Canned young green jackfruit
• 1 large White onion
• 4 large Garlic cloves
• 3 pieces Dried guajillo chilies
• 2 pieces Dried ancho chili
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground allspice
• 2 cups Vegetable broth
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Soy sauce
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 pieces Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.25 cup Fresh cilantro
• 1 whole Lime
• 12 pieces Corn tortillas

Directions

Step 1

Drain and rinse the jackfruit. Cut out the core and shred the flesh into small pieces using your hands or forks.

Step 2

Remove seeds and stems from dried chilies. Place chilies in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes.

Step 3

While chilies are soaking, finely chop the onion and mince the garlic.

Step 4

In a blender, combine soaked chilies (discarding soaking water), cumin, cinnamon, allspice, vegetable broth, apple cider vinegar, soy sauce, chipotle peppers, salt, and black pepper. Blend until smooth.

Step 5

Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for another minute.

Step 6

Add shredded jackfruit to the pot, stirring well to coat with the oil and onion mixture.

Step 7

Pour the blended chili mixture over the jackfruit. Add bay leaves and stir thoroughly.

Step 8

Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until jackfruit is tender and flavors are well-incorporated.

Step 9

Remove bay leaves and adjust seasoning with more salt or lime juice if necessary.

Step 10

Warm corn tortillas by wrapping them in a damp towel and heating them in a microwave for 30 seconds or using a skillet over medium heat.

Step 11

Serve the jackfruit barbacoa on warm tortillas, garnished with freshly chopped cilantro and a squeeze of lime juice.

Nutrition Facts

Serving size	(2397.0g)

Amount per serving	% Daily Value*
Calories	2294.5

Total Fat 56.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5126.9mg	0%
Total Carbohydrate 406.4g	0%
Dietary Fiber 79.3g	0%
Total Sugars 43.1g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 804.7mg	0%
Iron 19.3mg	0%
Potassium 7366.6mg	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: 21.3%

Protein: 10.5%

Carbs: 68.2%