Vegan Birria Taco

Certainly! Making vegan birria tacos can be a delicious and satisfying experience. Here’s a simple recipe for vegan birria tacos:

Ingredients:

For the Birria Jackfruit Filling:

1. 2 cans young green jackfruit (in brine or water), drained and shredded
2. 1 large onion, finely chopped
3. 4 cloves garlic, minced
4. 2 tablespoons vegetable oil
5. 2 teaspoons smoked paprika
6. 1 teaspoon ground cumin
7. 1 teaspoon dried oregano
8. 1 teaspoon chili powder
9. 1/2 teaspoon ground cinnamon
10. 1/4 teaspoon ground cloves
11. Salt and pepper to taste
12. 1-2 chipotle peppers in adobo sauce (adjust to taste)
13. 1 tablespoon tomato paste
14. 1 cup vegetable broth

For the Consomé (Broth):

1. 4 cups vegetable broth
2. 2 dried guajillo chilies, stemmed and seeded
3. 2 dried ancho chilies, stemmed and seeded
4. 1/2 large onion, sliced
5. 3 cloves garlic, minced
6. 1 teaspoon dried oregano
7. 1/2 teaspoon ground cumin
8. Salt and pepper to taste
9. 1-2 tablespoons soy sauce or tamari (for umami flavor)

For Serving:

1. Corn tortillas
2. Fresh cilantro, chopped
3. Onion, finely chopped
4. Lime wedges

Instructions:

1. Prepare the Jackfruit Filling:
   • Heat oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until softened.
   • Add shredded jackfruit to the skillet, stirring to combine with the onions and garlic.
   • Add smoked paprika, cumin, oregano, chili powder, cinnamon, cloves, salt, and pepper. Mix well.
   • Add chipotle peppers, tomato paste, and vegetable broth. Simmer for about 15-20 minutes until the jackfruit absorbs the flavors and becomes tender.
2. Make the Consomé (Broth):
   • In a separate pot, bring vegetable broth to a simmer.
   • Toast guajillo and ancho chilies in a dry skillet until fragrant. Add them to the simmering broth.
   • Add sliced onions, minced garlic, oregano, cumin, salt, pepper, and soy sauce to the broth. Simmer for 15-20 minutes.
3. Blend the Broth:
   • Remove the softened chilies from the broth, and place them in a blender.
   • Pour some of the broth into the blender, and blend until smooth. Add more broth if needed.
4. Combine the Filling and Broth:
   • Mix the blended chili mixture back into the pot with the vegetable broth. Adjust seasoning if necessary.
5. Assemble the Tacos:
   • Warm corn tortillas.
   • Fill each tortilla with the jackfruit filling.
   • Top with chopped cilantro and onions.
   • Serve with lime wedges and a bowl of the consomé for dipping.

Enjoy your vegan birria tacos! Adjust the spice level and seasoning according to your preference.