JACKFRUIT BIRRIA TACOS
Kicking off Veganuary with this DELICIOUS recipe.
The jackfruit is slowly cooked down with lots of spices, that would traditionally be used to make beef birria. I’ve added some vegetable stock and liquid smoke to account for the lack of meat flavour.
Grab your favourite vegan cheese, small tortillas and let’s build!
This is a very messy taco so get ready to get dirty!
INGREDIENTS
1 can young green jackfruit
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp white pepper
1 large white onion
8 garlic cloves
2 tbsp chipotle chilli flakes
2 tbsp ancho chilli flakes
4 tomatoes
4 large sprigs of fresh thyme
8 peppercorns
4 cloves
1/2 tsp dried thyme
1 tsp dried marjoram
1 tsp oregano
2 tsp salt
2 tbsp cider vinegar
1 tsp ground cumin
1/2 tsp ground ginger
1 cinnamon stick
2 bay leaves
1 tsp liquid smoke
1 tsp browning
1.5 litres water
1 stock cube
1 tbsp coconut sugar
8-10 soft taco shells
Vegan cheese
1 small red onion
2 spring onions
bunch of coriander
METHOD
JACKFRUIT BIRRIA
Drain and rinse the jackfruit three times. Cover with water and leave to soak in the fridge for at least 2 hours.*
Squeeze all the water from the jackfruit. Transfer to a mixing bowl and add cumin, smoked paprika, salt and pepper. Set aside in the fridge while we make the stock.
Add olive oil to large pot and bring to a medium heat. Add white onions, garlic, ancho and chipotle chilli flakes and fresh thyme. Sauté for 4-5 mins, until onions are soft.
Add tomatoes and continue to cook for a further 4-5 mins. Always stir to prevent any burning. peppercorns, cloves, dried thyme, marjoram, oregano, ground cumin, ground ginger, cinnamon stick, bay leaves, cider vinegar, liquid smoke, browning, vegetable stock pot and water. Cover and reduce to a low-medium hear. Simmer for 1 hour.
Add the marinated jackfruit to the stock and simmer for 1.5 hours. If the stock reduces too much, just add a little more water. Taste and add more salt if needed.
BUILD YOUR TACOS
Heat up a non-stick frying pan to a medium heat.
Dip 1 small tortilla into the stock so that it is completely covered. Add to frying pan.
Instantly sprinkle over the tortilla your choice of cheese, and then roughly 2 tbsp jackfruit birria (squeeze out some stock).
Once you can see the cheese has slightly melted, fold your taco and press down slightly for 20 seconds. Flip onto the other side for a further 20 seconds.
SERVE
Combine red onion, spring onion and coriander.
Strain some stock and add to a small side dish for dipping.
Sprinkle the onion mix over the dipping stock and your tacos.
Grab a napkin and ENJOY!