Vegan Birria Tacos

These vegan birria tacos are the perfect comfort food! They are perfectly spicy, juicy, cheesy, and just so delicious!

Course Entrées

Cuisine American, Mexican

Diet Vegan

Prep Time 10

Cook Time 30

Servings tacos

Calories 187kcal

Author Sina

Finely chop the onion and the garlic.
Heat some oil in a large pan, and sauté the onion and the garlic for about 3-4 minutes or until the onion is translucent. Deglaze with the apple cider vinegar and cook for 1 more minute.
Then add the spices and cook until fragrant (about 1-2 minutes). Stir often. Finely chop the chipotle chilis.
Drain the jackfruit and add it to the pan together with canned diced tomatoes, the liquid smoke, the vegetable broth powder, the maple syrup, and the chopped chilis.
Cook on medium heat for 15 minutes.
Shred the jackfruit with a fork or a wooden spoon. It should be very easy to shred after the 15 minutes of cooking time.
Dip the tortillas in the sauce, so the outside is stained red by the sauce. This might get a bit messy. Then fill each tortilla with 1/4 cup of the birria and 2 tablespoons of vegan shredded cheese. Flip one side over.
Heat a large pan over high heat without oil. Pan-fry the tacos for about 2 minutes on one side. Then carefully flip them and pan-fry for another minute.

Make sure to use canned young jackfruit for this recipe. The vegan birria tacos do not work with jackfruit in syrup as it has a totally different taste and structure.
For even more flavor you can make the birria in a slow cooker. Follow step 1-3 as stated in the recipe instructions and then cook it for 6 hours on low. The flavor will be more intense this way.
I love to dip the tacos into guacamole, salsa, or chipotle mayo. Also squeeze a bit of lime juice over them before serving them.