Vegan Birria Tacos - ZardyPlants

Ingredients

• ¼ cup olive oil, optional (see note 1)
• 1 medium white onion, halved and sliced
• ½ head garlic, cloves separated and peeled
• 1 medium carrot, peeled and sliced
• 6-7 dried guajillo chiles, stems and seeds removed (instructions below) (see note 2 for substitutions)
• 5-6 bay leaves
• 8 cups vegan chicken broth (or vegetable broth, see note 3)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano (or Italian oregano will work)
• 1-3 teaspoons chili powder, to taste
• Sea salt and pepper to taste
• 3 - 20 ounce cans Young Jackfruit in brine, drained (see instructions for preparation) (see note 4 for info + substitutions)
• 12 taco-sized tortillas, around 5-8 inches (corn or flour, your choice)
• Reserved 2 ½ cups broth (see instructions)
• ¾ cup avocado oil (or another high heat oil), for frying (see note 5 for oil-free method)
• 8 ounces shredded vegan cheese (Mexican blend or other) (see note 6 for best cheeses)
• Cilantro, finely diced white onion, and limes for serving