This was an interesting recipe that I discovered a few years ago, but the traditional Birria taco is made with pork or beef. I love the different spices that are used in this recipe, they are so unique and tasty. So for all you that love Mexican food, I hope you enjoy this vegan version!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
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2 cans of jackfruit
1 tbsp apple cider vinegar
2 tbsp olive oil
2 tsp garlic powder
2 tsp salt
Tortillas
Yellow onion
Cilantro
Lime
Vegan cheddar
3 Bay leaves
Birria Sauce:
2 tbsp olive oil
1 onion
1 red bell pepper
4 garlic cloves
4 chipotle peppers
3 cups of veggie broth
1 tsp salt
½ tsp black pepper
⅛ tsp ground clove
1 tsp ground cumin
1 tsp oregano
¼ tsp cinnamon
⅛ tsp allspice
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Shred the jackfruit and place in a bowl. Add olive oil, apple cider vinegar, garlic powder, and salt to the jackfruit and massage into the jackfruit. Allow the jackfruit to sit for 30-60 minutes.
2. Add to a pan over medium heat the onion, bell pepper, and garlic. Sautee until soft, then add to a blender. Add all of the remaining Birria sauce ingredients and blend together.
3. After blending, pour the Birria sauce back into the pan over medium heat. Add the bay leaves, and bring to a boil. Then lower the heat and simmer for 60 minutes.
4. Once the Birria sauce is cooked, put the sauce into a dish. Dip the tortillas into the Birria sauce, and then add back to the pan. Cook the tortilla until it gets slightly crispy, then flip and cook on the other side.
5. Add vegan cheese and jackfruit to the taco. Then fold and press. Continue to cook until it gets crispy on each side.
6. Once the tacos have been cooked, add chopped onion and cilantro and a squeeze of lime to serve.
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