These jackfruit Birria tacos have a slow -roasted jackfruit and black bean filling. The tortillas are dipped in an umami-rich stew before being fried and folded. And finally, there is a nutritious seitan stew accompanying the tacos for added protein.
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Duration3 hourshrs
Cook Time2 hourshrs30 minutesmins
Prep Time30 minutesmins
Servings12tacos
Ingredients
For the Birria sauce
2dried ancho chilisstems cut off
1medium yellow onionroughly chopped
6cloves of garlicroughly chopped
1bay leaf
1small cinnamon stick
1tspwhole peppercorns
3cupswater
4ouncesdiced green chilis
1tspapple cider vinegar
1tspdried oregano
1tspground cumin
⅛tspground cloves
1½tspsalt
14ouncesdiced tomatoes
1tspliquid smokeoptional
1tbspolive oil
For the filling
40ouncesyoung green jackfruit in brine/water
1small yellow or white oniondiced
½cupchopped cilantro
1tbspolive oil
15ouncesblack beansdrained
For the stew
2portobello mushroomsdiced
1large yellow oniondiced
1stalk celerydiced
4cloves garlicdiced
1tbspvegan Worcestershire sauce
2tbsplight soy sauce
2-3cupsvegetable stock
¼cupbirria sauce(once its finished)
2tbspolive oil
¼cupchopped cilantro
8ouncesslices or chunks of seitanoptional but adds protein
Instructions
Preheat oven to 325°F. Lightly spray an 8×8 inch glass baking dish with oil. Set aside
Make the Birria sauce
In a small pot combine the dried ancho chilies, onion, garlic, bay leaf, cinnamon stick, peppercorns, and water. Bring to a boil then reduce heat to simmer and cook for 15 minutes. Use a pot lid or spoon to drain the liquid into a measuring cup. You want to reserve 2 cups of the liquid and the rest of the liquid can be discarded.
Remove bay leaf and cinnamon stick.
In a blender, or back into the pot if using an immersion blender, combine the cooking liquid, cooked ingredients, and the rest of the Birria Sauce ingredients. Blend until smooth and then set aside. You can make this ahead of time or the day of. This sauce is also just really good for anything.
Make the filling
Drain the jackfruit. In the sink, lay a clean kitchen towel down, then pour the drained jackfruit pieces on the towel. Pull the corners up then start twisting the towel and squeezing it to expel excess liquid in the jackfruit. This also helps to break it down so that it is shredded. The more you twist and squeeze the better it will be.
Transfer jackfruit to the glass baking dish. Pour on 1 cup of the prepared Birria sauce. Stir, then top with ½ cup more. Cover the baking dish with aluminum foil and bake for 90 minutes.
Remove baked jackfruit from oven, stir, add in 1/2 cup more of the Birria sauce. Stir in the drained black beans, chopped onion, and cilantro from the Filling section of the recipe. Return to oven and bake Uncovered for 30 minutes. Remove from oven and now you're all ready to start assembling once your stew is ready.
Make the stew
Make the stew while your filling is roasting. The stew takes only about 10 minutes to put together and you can let it simmer on low for as long as you'd like.
In a small pot over medium-high heat add the mushroom, onion, and celery. Cook for 10 minutes. Add in the garlic, Worcestershire, soy sauce, veggie stock, Birria sauce, and olive oil. Bring to a boil, then reduce heat to low and simmer until you're ready to enjoy. Add more water/stock if you want more broth. Add cilantro a few minutes prior to enjoying so that it is still fresh tasting.
You don't need seitan chunks but it does add protein and texture variety. You can also add beans or tofu to the stew.
Make the tacos
Preheat oven to 200°F and place a baking sheet with parchment paper in the oven.
ave your stew pot on the stove or next to the stove. Heat a cast iron pan or a non-stick skillet over medium-high heat. Have your tortillas, jackfruit filling, and cheese all ready and by the stove too. This part goes quick so you want to be prepared.
Using tongs, dip a tortilla into the stew and flip to coat both sides. Let it drip a little then transfer the tortilla to the hot pan. Add about 2 tablespoons of cheese to the center in a line, then scoop about ¼ cup jackfruit filling into the center.
Use the tongs or a spatula to fold the taco in half. Let it cook for 1 minute, then flip, then transfer to the oven. Repeat until you're out of tortillas, or out of filling, or you're just hungry and want to eat.
Yes, add the oil at the very end. Traditionally the stew for Birria tacos is made with a fatty goat, lamb, or beef. That fat floats at the top and is what coats the tortillas and helps them to fry. Being a vegan recipe, you need to add in that fat, and the best time to add it is at the end so that it stays on top.Give olive oil a try because it adds a little more flavor than a neutral flavored oil.