Vegan Birria Tacos

Name: Vegan Birria Tacos
Total time: 45 min
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; pepper; 3 - 20 ounces 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

zardyplants.com

Savory, lightly spicy, and super flavorful, these Vegan Birria Tacos are loaded with jackfruit birria and vegan Mexican cheese.

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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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
pepper
3 - 20 ounces 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