Vegan Birria Tacos
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These juicy and meaty Vegan Birria Tacos are seriously next-level comfort food. I make them with tender jackfruit simmered in a rich and smoky sauce of dried ancho peppers and warm spices, they’re packed with flavor and impossible to resist. I love that they’re ready in under an hour and taste even better the next day.
I recently made a vegan pulled pork sandwich and honestly, I think I’m becoming obsessed with jackfruit. I love the texture and flavor, and the way it absorbs sauces is just incredible. It’s also wildly versatile! One day I’m simmering it in smoky birria broth, and the next I’m blending it into a tropical jackfruit smoothie or stuffing it into a BBQ jackfruit burrito bowl.
I tried traditional birria tacos years ago and totally fell in love with their amazing flavors. But now that I’ve gotten pretty good at turning classic recipes into healthy, plant-based versions, I knew I had to create my own vegan birria tacos with jackfruit as the star.
👩🏽🍳 Why I Love This Recipe
In my house, this is hands-down our favorite taco recipe, no contest! And that’s saying a lot, because I’ve tried so many taco styles over the years… but birria tacos? They always win!. I swap the traditional meat for jackfruit, simmer it in a rich adobo-style sauce made with tomatoes, dried ancho peppers, onions, and spices, and it absorbs all that flavor like a sponge. My family absolutely love this recipe, and now it’s the taco night recipe we all look forward to most.
The best part? This recipe is super easy to pull together with pantry staples. I didn’t want anything complicated or hard to shop for, so I used dried ancho peppers instead of guajillo, way easier to find, and they add that sweet smoky flavor without being spicy. And let me tell you, caramelizing the onions brings out this natural sweetness that makes the whole sauce taste so good.
This vegan version of birria is perfect if you want all the flavors of traditional birria without the meat. And trust me, it’s not just for vegans, my friends and even the meat-lovers in my family were totally into it and didn’t miss the meat one bit. I’ll make a big batch for dinner, and it’s also a lifesaver for meal prep during the week (especially with kids who seem to always be hungry!). Once you try it, I just know you’ll fall hard for these healthy, flavor-packed vegan birria tacos too.
🥘 Ingredients
This vegan birria tacos recipe is one I’ve tested and fine-tuned to bring you all the delicious flavor using ingredients that are easy to find and simple to work with at home.
Dried Ancho Peppers: These smoky peppers bring that classic birria flavor and rich red color. If I’m out, I just use a little smoked paprika instead and it still tastes great.
Onions and Garlic: I always start by caramelizing some onion and garlic because they add the perfect savory sweetness.
Veggie Broth and Tomato Sauce: This combo helps get the sauce just the right texture for blending.
Maple Syrup: I add just a touch to balance out the smokiness and spice.
Apple Cider Vinegar: A splash of this brightens up the sauce and gives it a little zing.
Spices: I mix in a handful of my favorite warm spices like cumin, paprika, oregano, cinnamon, and cloves. They give the jackfruit a rich flavor that tastes like it’s been slow-cooked for hours.
Jackfruit: I use canned young jackfruit and shred it up with my hands. But mushrooms work too if that’s more your thing.
🔪 How To Make
Making these jackfruit birria tacos is actually super simple once you follow the steps and a few of my favorite cooking tips I’ve shared below in the post.
Prep the ancho peppers: I soak the dried ancho peppers in warm water until they soften. Then, I cut off the tops and remove the seeds to get them ready for the sauce.
Sauté the aromatics: Then, I cook the onions, garlic, and a pinch of salt in a large skillet over medium heat until they’re soft and golden.
Blend the sauce base: Once the onions are done, I blend the onion mixture, peppers, tomato sauce, maple syrup, apple cider vinegar, broth, and seasonings in a high speed blender until smooth. I pour the sauce into a bowl (but if you want it warm you can also pour it into a pot and warm it on low heat).
Cook the jackfruit: Once the sauce is blended, I sauté the remaining onion, salt and garlic in a pan and then I add in the jackfruit. I cook the jackfruit until it’s browned and crisp on the edges. This takes between 10-15 minutes depending on your stove.
Pour in the sauce: Once the jackfruit is nice and crispy, I pour in some of the birria sauce and let it simmer until it thickens up. Then I transfer the filling to a bowl and keep the pan warm so I can get those tacos perfectly browned.
Make the tacos: I dip each tortilla into the birria sauce to coat it lightly, then shake or wipe off the extra so it’s not too soggy. Sometimes I use a pastry brush instead. Then I fill it up with the jackfruit mixture, fold it in half, and get it ready for the pan.
Cook: Once I’ve assembled the tacos, I place them in a hot skillet and cook for a few minutes on each side until they’re crispy and golden. I serve them up right away while they’re still warm and crunchy!
💭 Expert Tips
My #1 Secret Tip for making this vegan birria tacos recipe is to take your time crisping the jackfruit before adding the sauce. When it browns and gets those crispy edges, that’s when it really takes on that meaty, shredded texture we’re going for. Trust me, if you skip this step, you’ll end up with soggy, mushy jackfruit.
Other Tips To Keep In Mind:
- Prevent Tortillas From Tearing: I always warm up my tortillas first so they’re soft and easy to fold. A quick 30 seconds in the microwave under a damp paper towel does the trick.
- Sauce Thickness: I make sure my sauce is thick enough to coat but still easy to dip. If it’s too watery, I simmer it down a bit, or add a splash of broth if it’s too thick.
- Taste and Adjust Sauce: I always taste my sauce before adding it to the jackfruit. Depending on the spices, I’ll adjust with a pinch of salt, a squeeze of lime, or a bit more maple syrup to get the flavor just right.
📖 Variations
Having fun is absolutely welcome here, especially in the kitchen! I always create my recipes with flexibility in mind so you can swap ingredients, play with flavors, and truly make it your own. Here are some of my favorite ways to change things up:
Shroom It Up: Sometimes I switch things up and use mushrooms instead of jackfruit. I shred about two pounds of portobello or king oyster mushrooms with a fork and cook them just like the jackfruit.
Wrap It Fresh: When I want a lighter option, I skip the tortillas and wrap everything in big butter lettuce or romaine leaves. It’s super fresh and makes the tacos feel a little extra crisp.
Kid-Friendly Fun: I love turning this into a build-your-own taco night with my kids! I make mini versions with a mild sauce and let them pick their own toppings. It becomes a fun little dinner activity, and since everything’s healthy, they can go all in without me worrying one bit.
🍽 Serving Suggestions
Once I’ve got these vegan tacos hot and ready, it’s all about the toppings and sides. These are my family’s absolute favorites:
Toppings: I like to set out a bunch of toppings like chopped onions, cilantro, vegan sour cream, lime wedges, vegan cotija cheese, regular salsa or tomatillo salsa verde, healthy guacamole, and even a bowl of the warm birria broth for dipping. Everyone gets to build their perfect taco, which makes dinner way more fun.
Side Dishes: To round things out, I usually serve these with vegan Mexican rice, or some refried pinto beans, maybe some crunchy slaw or Mexican street corn fries. And if we’re feeling festive, we finish it all off with these vegan baked churros and a round of fresh lemonades.
🧊 Storage Directions
Refrigeration: I store the filling and sauce in separate airtight containers in the refrigerator for up to 3-5 days.
Freezing: You can also freeze both the vegan birria filling and the sauce. Seal them in freezer safe containers and freeze for up to 3 months.
Reheating: When ready to serve, defrost of frozen, then coat the tortillas, fill, and brown the tacos.
❓Recipe FAQs
Can I make the birria sauce ahead of time?
Yes, definitely. I like to make the jackfruit filling and sauce a day in advance, then just reheat and assemble the tacos when I’m ready to eat. It saves time and still tastes amazing.
How do I keep the tacos from becoming too oily or soggy?
To keep the tacos from getting soggy or falling apart, I make sure to wipe off any extra sauce after dipping the tortilla and avoid stuffing them too full. Then I cook them in a nonstick or well-oiled skillet over medium heat until both sides turn golden and crispy.
What if I don’t have a blender, can I still make the birria sauce?
Yes! Use a food processor or even an immersion blender if that’s what you have. Just make sure to soak the peppers well and chop everything finely before blending for a smooth sauce.
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📋 Recipe Card
Vegan Birria Tacos
These juicy and meaty Vegan Birria Tacos are seriously next-level comfort food. I make them with tender jackfruit simmered in a rich and smoky sauce of dried ancho peppers and warm spices, they’re packed with flavor and impossible to resist. I love that they’re ready in under an hour and taste even better the next day.
Servings: 8
Calories: 236kcal
Ingredients
- 3 dried ancho peppers , see note for sub
- 2 ½ cups chopped sweet or yellow onion , divided (see instructions)
- 4 cloves garlic , chopped (divided)
- 1-1 ½ teaspoon sea salt , divided (see instructions, see note)
- Drizzle of oil or broth to sauté if oil-free
- ¾ cup tomato sauce
- 3 tablespoons maple syrup
- 1 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 2 cups veggie broth , low sodium if needed
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1/8 teaspoon cinnamon , optional for more authentic flavor
- 1/8 teaspoon cloves , optional for more authentic flavor
- 2 cans jackfruit (rinsed and shredded) , 20 ounce cans, see note (use whatever size you find to equal close to 40 ounces)
- 16 corn tortillas
To serve (optional):
- Chopped onion
- Cilantro
- Cotija or feta , dairy-free to keep vegan
- Limes
Equipment
Instructions
- Place the dried peppers in a bowl of warm water to soften.
- Sauté the 1 cup chopped onion, 2 cloves chopped garlic, 1 teaspoon salt and oil or broth until the onions are soft, sticky and browning. About 5 minutes.
- Remove the peppers from the water, cut off the tops and scrape the seeds out.
- Add the onion mixture, cleaned peppers, tomato sauce, maple syrup, apple cider vinegar, smoked paprika, broth, oregano, cumin and cinnamon/cloves (if using) into a blender and blend on high until smooth. Pour into a bowl, or if you want it warm pour it into a pot and put over low heat.
- Sauté the other 1 cup chopped onion, 2 cloves chopped garlic, ½ teaspoon salt and oil or broth until the onions are soft and browning. About 5 minutes.
- Add the jackfruit and sauté over medium high heat until browned and crisp on the edges. This takes between 10-15 minutes depending on your stove. You want it crisp to get the right texture. If you stop early it will be soft and mushy.
- Add 1 cup of the birria sauce and cook until it thickens gets a bit sticky. Put the mixture into a bowl. Keep the pan on low medium heat so you can brown the tacos.
- Make sure your corn tortillas are soft and pliable. You can do this by covering them with a damp paper towel and heating in the microwave for 1-2 minutes. Take each tortillas and dip into the birria sauce. Wipe off the excess. This can get messy, so you can also use a pastry brush to coat each side.
- Add a heaping ¼ cup of the jackfruit to one side of the tortilla. Then fold it over and place on the hot pan. Do this for however many tacos you can fit on your pan. Cook about 2-3 minutes on each side, until browned.
- Serve with whatever toppings you prefer!
Notes
- My #1 Tip for making this vegan birria tacos recipe is to take your time crisping the jackfruit before adding the sauce. When it browns and gets those crispy edges, that’s when it really takes on that meaty, shredded texture we’re going for. Trust me, if you skip this step, you’ll end up with soggy, mushy jackfruit.
- Prevent Tortillas From Tearing: I always warm up my tortillas first so they’re soft and easy to fold. A quick 30 seconds in the microwave under a damp paper towel does the trick.
- Sauce Thickness: I make sure my sauce is thick enough to coat but still easy to dip. If it’s too watery, I simmer it down a bit, or add a splash of broth if it’s too thick.
- Taste and Adjust Sauce: I always taste my sauce before adding it to the jackfruit. Depending on the spices, I’ll adjust with a pinch of salt, a squeeze of lime, or a bit more maple syrup to get the flavor just right.
Nutrition
Calories: 236kcal | Carbohydrates: 51g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 494mg | Potassium: 638mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4052IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 3mg
