Easy Vegan Birria Tacos
Ingredients
The filling
-
3
pieces
dried ancho peppers
-
2 ½
cups
chopped sweet or yellow onion
-
4
cloves
garlic
-
1-1 ½
teaspoons
sea salt
-
¾
cup
tomato sauce
-
3
tablespoons
maple syrup
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
smoked paprika
-
2
cups
veggie broth
-
1
tablespoon
dried oregano
-
2
teaspoons
cumin
-
⅛
teaspoon
cinnamon
-
⅛
teaspoon
cloves
-
2
cans
jackfruit
The tortillas and toppings
-
16
pieces
corn tortillas
-
to taste
chopped onion
-
to taste
cilantro
-
to taste
Cotija or feta cheese
-
to taste
limes
Instructions
- Soak the dried ancho peppers in warm water to soften.
- Sauté 1 cup of chopped onion, 2 cloves of garlic, and salt until the onions are soft and browning.
- Remove the peppers from the water, cut off the tops, and scrape out the seeds.
- Blend the onion mixture with the cleaned peppers, tomato sauce, maple syrup, apple cider vinegar, smoked paprika, broth, oregano, cumin, and optional spices until smooth.
- Sauté the remaining onion and garlic until soft and browning.
- Add the jackfruit and sauté until browned and crisp on the edges.
- Add 1 cup of the birria sauce to the jackfruit and cook until thickened.
- Prepare the tortillas by dipping them in the birria sauce and filling them with the jackfruit mixture, then fold over.
- Brown the stuffed tacos in a hot pan for 2-3 minutes on each side.
- Serve with preferred toppings.
Nutrition Facts (estimated)
Servings
8
Calories
236
Total fat
3g
Total carbohydrates
51g
Total protein
6g
Sodium
494mg
Cholesterol
1mg
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