Ingredients
Sauce and Marinade
- 3 dried ancho peppers (see note for substitution)
- 1 cup chopped sweet or yellow onion (divided)
- 4 cloves garlic (chopped, divided)
- 1-1 ½ teaspoons sea salt (divided)
- Drizzle of oil or broth to sauté if oil-free
- ¾ cup tomato sauce
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon smoked paprika
- 2 cups veggie broth (low sodium if needed)
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- ⅛ teaspoon cinnamon (optional for more authentic flavor)
- ⅛ teaspoon cloves (optional for more authentic flavor)
Main Filling
- 2 cans jackfruit (rinsed and shredded, approximately 20-ounce cans each, totaling about 40 ounces)
For Serving
- 16 corn tortillas
- Chopped onion
- Cilantro
- Cotija or feta cheese (use dairy-free cheese to keep vegan)
- Limes
Instructions
- Soften Dried Peppers: Place the dried ancho peppers in a bowl of warm water and let them soak until they soften, making them easier to blend.
- Sauté Aromatics: In a pan, heat a drizzle of oil or broth and sauté 1 cup chopped onion, 2 cloves garlic, and 1 teaspoon salt until the onions are soft, sticky, and golden brown, about 5 minutes.
- Prepare Peppers: Remove the soaked peppers from the water, cut off the tops, and carefully scrape out the seeds to reduce bitterness.
- Blend Sauce: In a blender, combine the sautéed onion mixture, cleaned peppers, tomato sauce, maple syrup, apple cider vinegar, smoked paprika, vegetable broth, oregano, cumin, and cinnamon and cloves if using. Blend on high until the sauce is smooth. Pour the sauce into a bowl or warm gently over low heat in a pot if desired.
- Sauté More Aromatics: In the same pan, add a little more oil or broth and sauté the remaining 1 cup chopped onion, 2 cloves garlic, and ½ teaspoon salt until softened and browning, about 5 minutes.
- Brown Jackfruit: Add the shredded jackfruit to the pan and sauté over medium-high heat. Stir occasionally, cooking until the jackfruit is browned and edges become crispy, about 10-15 minutes. This crispness is key for texture.
- Mix with Sauce: Pour 1 cup of the birria sauce into the pan with the jackfruit and cook until the sauce thickens and becomes sticky, coating the jackfruit well. Transfer the mixture to a bowl but keep the pan at low-medium heat for the next step.
- Prepare Tortillas: Soften corn tortillas by covering them with a damp paper towel and heating in the microwave for 1-2 minutes. Dip each tortilla briefly into the birria sauce, wiping off excess with a brush or fingers to avoid mess.
- Cook Tacos: Place a heaping ¼ cup of the jackfruit mixture on one side of each tortilla, then fold it over. Place on the hot pan and cook about 2-3 minutes per side until the tortillas are browned and slightly crispy.
- Serve: Serve the tacos hot topped with chopped onion, cilantro, dairy-free cotija or feta cheese, and fresh lime wedges to squeeze over.
Notes
- You can substitute dried ancho peppers with guajillo or pasilla peppers if unavailable.
- Use either oil or vegetable broth to sauté to keep the recipe oil-free or lighter.
- Ensure to rinse and shred the jackfruit well to achieve a pulled meat texture.
- Heating the tortillas with a damp paper towel prevents cracking and helps them dip into the sauce easily without tearing.
- This recipe is vegan; use dairy-free cheese to maintain the vegan status while still enjoying the flavor of cotija or feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
