Prepare Jackfruit:
Rinse and drain the jackfruit. Shred it with your hands or a fork to achieve a pulled meat texture.
Make Birria Broth:
In a blender, combine soaked guajillo and ancho chilies (discard the soaking water), minced garlic, tomato paste, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth. In a large pot, sauté chopped onion until translucent. Add the shredded jackfruit and pour the blended chili mixture over it. Stir to coat.
Cook Jackfruit:
Pour in the vegetable broth, season with salt and pepper, and simmer for 30-40 minutes until the jackfruit is tender and has absorbed the flavors. Reserve some broth for the consomé.
Blend Consomé:
Blend the reserved birria broth until smooth. Strain to remove any solids and set aside.
Assemble Tacos:
Heat corn tortillas. Fill each tortilla with the birria jackfruit, vegan cheese, and fresh cilantro and onion.
Serve with Consomé:
Serve the Vegan Birria Tacos with a side of the consomé for dipping. Garnish with additional cilantro and onion.
Nutrition Facts (Per Serving – Makes about 8 tacos):
Calories: 280
Fat: 10g
Protein: 5g
Total Carbohydrates: 42g
Dietary Fiber: 7g
Sugars: 4g
Net Carbs: 35g
Advertisement:
Thanks for your SHARES!
CHOCOLATE CAKE WITH CREAM
Melt-in-Your-Mouth Chicken: A Family Favorite
Introducing the ‘Blackberry Margarita Smash’ – a fail-safe drink for both spring and summer that’s won hearts universally! Every sip is a testament to its irresistible charm.
BANANA ICEBOX CAKE
Woman Sold Her Granny’s Storage Unit for $1,000, Was Shocked to Learn the New Owner Made Millions from It — Story of the Day
Million Dollar Spaghetti Casserole
