Vegan Birria Tacos - ZardyPlants

Name: Vegan Birria Tacos - ZardyPlants
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 and pepper to taste; 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.

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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 and pepper to taste
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