Vegan Birria Tacos [Jackfruit & Mushroom Quesabirria]
These vegan birria tacos are easy to make and a delicious, plant-based alternative to the traditional Mexican dish.
Servings 4
Equipment
- food processor
- cast iron skillet
Ingredients
- 8 corn tortillas
Sauce
- 3 large dried ancho chiles
- 2 tbsp vegetable oil divided
- 2 ½ cups yellow onion chopped
- 4 cloves garlic minced
- 1 tsp kosher salt
- 1 cup tomato sauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 2 cups vegetable broth
- 1 tbsp dried oregano
- 2 tsp cumin
- ⅛ tsp cinnamon optional
Filling
- 2 ½ lbs jackfruit shredded
- 2 lbs oyster mushrooms thinly sliced
Toppings
- cilantro roughly chopped
- vegan cheese
- 2 limes quartered
- 1 yellow onion chopped
Instructions
- Soak the dried ancho chiles in water for 30 minutes. Stem and remove the seeds.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Sauté onion and garlic until onions begin to brown, about 5 minutes.
- Remove from heat and add to a food processor. Also add ancho chiles, tomato sauce, maple syrup, apple cider vinegar, paprika, vegetable broth, oregano, salt, and cinnamon. Blend until smooth. Set aside.
- Heat the remaining oil in the skillet over medium heat. Sauté jackfruit or mushrooms, along with the remaining onions, garlic, until they brown and crisp at the edges. About 10-15 minutes.
- Add one cup of the ancho and tomato sauce to the pan and allow it to thicken. Remove from heat and set aside.
- Dip each of your corn tortillas in the remaining sauce, allowing the excess to drip off. Fill them with the jackfruit mixture, then fry them in a fresh pan for 2-3 minutes on each side.
- Serve with cilantro, lime, and vegan cheese