Vegan Birria Tacos

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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.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 236kcal

Author: Anjali Shah

Equipment

Regular Blender

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

US Customary - Metric

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