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Savory Vegan Birria-Style Jackfruit Tacos Recipe with Easy Consommé Dip

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A flavorful vegan take on traditional birria tacos using young green jackfruit simmered in a smoky, spice-rich sauce, served with a rich consommé dip for dunking.

Ingredients

  • Young green jackfruit in brine or water, rinsed, drained, and shredded
  • Dried guajillo chilies
  • Dried ancho chilies
  • Tomato paste
  • White onion, chopped finely
  • Garlic cloves, minced
  • Vegetable broth (about 2 cups / 480 ml)
  • Apple cider vinegar
  • Ground cumin (1 tsp / 2.5 g)
  • Smoked paprika (1 tsp / 2.5 g)
  • Dried oregano (1 tsp / 1 g)
  • Cinnamon stick, broken into pieces
  • Bay leaves
  • Salt (1 tsp / 6 g)
  • Black pepper (1/2 tsp / 1 g)
  • Corn tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Optional chili flakes for consommé dip

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for about 2 minutes until fragrant, flipping frequently to avoid burning.
  2. Place toasted chilies in a bowl and cover with hot water. Let soak for 20-25 minutes until softened.
  3. Transfer soaked chilies and soaking liquid to a blender. Add tomato paste, chopped onion, garlic cloves, apple cider vinegar, ground cumin, smoked paprika, dried oregano, cinnamon stick pieces, salt, and black pepper. Blend until smooth, adding water if needed to reach a pourable consistency.
  4. Pour the blended sauce into a large pot or Dutch oven. Simmer over medium heat for 10 minutes, stirring occasionally until thickened and aromatic.
  5. Drain and rinse canned young green jackfruit. Shred the pieces with your hands or forks to create a pulled texture. Remove any hard seeds.
  6. Add shredded jackfruit to the pot with birria sauce. Pour in vegetable broth to cover jackfruit. Toss in bay leaves. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 35-40 minutes, stirring occasionally.
  7. Once jackfruit is tender and has absorbed the sauce, use a fine mesh strainer to separate the broth (consommé) from solids. Set consommé aside in a small pot; keep warm for dipping.
  8. Heat corn tortillas on a dry griddle or non-stick pan until pliable and slightly crisp around edges.
  9. Dip tortillas briefly into warm consommé, then fill with jackfruit mixture. Fold and optionally crisp on the griddle for 1-2 minutes per side. Serve immediately with fresh cilantro and lime wedges.

Notes

Toast chilies just enough to release aroma without burning for best flavor. Remove jackfruit seeds to avoid bitterness. Simmer uncovered to thicken sauce and concentrate flavors. Strain consommé carefully and keep warm but not boiling to maintain clarity and flavor. Crisp dipped tortillas on griddle for authentic texture. Consommé can be reheated gently and stored up to 3 days in fridge.

Nutrition

Keywords: vegan birria tacos, jackfruit tacos, consommé dip, plant-based birria, vegan tacos, gluten-free tacos, smoky birria sauce

Find it online: https://realityeats.com/savory-vegan-birria-style-jackfruit-tacos-recipe-with-easy-consomm-e-dip/