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Vegan Birria Tacos
Scraphouse
Ingredients
  • subheading: Brothy Jackfruit Birria:
  • 2 Cans Native Forest Jackfruit recommended (You can use up to 4 cans for more meat)
  • 1 Tbsp Olive Oil
  • 4 Cups Vegetable Broth
  • 4 Cups Water
  • Homemade Guajillo Chile Sauce (see below)
  • 2 Tbsp Maggi Jugo Sauce (Mexican One)
  • 1 Tbsp Pink Salt
  • ½ an Onion (remove at the end)
  •  
  • subheading: Homemade Guajillo Chile:
  • 7 Guajillo Chilies
  • 1 Pasilla Chili
  • ½ Cup Cooking Liquid
  • ⅓ Cup White Vinegar
  • 5 Raw Garlic Cloves
  • 1 Tsp Black Pepper
  • ½ Tbsp Oregano
  • ½ Tbsp Crushed Bay Leaves (or one whole bay leaf)
  •  
  • subheading: Salsa de Birria (Side Salsa, SUPERSPICY):
  • 25 Toasted Chile de Arbol
  • ½ Cup Water
  • 1 Tsp Pink Salt
  • 1 Raw Garlic Clove
  •  
  • subheading: Quesatacos!:
  • Homemade Tortillas (maseca + water)
  • Vegan Mozzarella Shreds (Violife)
  • Birria
  • Cilantro
  • Diced Onion
  • Serve with a cup of Birria Broth for dipping, Salsa & Limón wedges!
Steps
  1. Boil Jackfruit and shred
  2. Shred and squeeze out as much liquid as possible
  3. subheading: Homemade Guajillo Chile:
  4. Deseed and cut the top off the peppers
  5. Soak peppers in hot water until they are soft
  6. Add all ingredients to a blender
  7. subheading: Cooking jackfruit:
  8. Add olive oil to a frying pan
  9. Add jackfruit and brown
  10. Add chili sauce
  11. Add the rest of the ingredients to the pan. Leave the onion cut in half.
  12. Simmer 1 hour
  13. Take out onion
  14. subheading: Tacos:
  15. Dip tortillas in the chili sauce
  16. Fry on both sides
  17. Add cheese, jackfruit and toppings
  18. Fold over
  19. Add more chili sauce on both sides and fry
  20. subheading: Salsa de Birria:
  21. Add everything to the blender
Notes
 

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