Flavorful Vegan Jackfruit Quesabirrias With Rich Consomé

Chef Melissa Ortega of Viva Vegan Tacos brings the flavors of traditional Mexican street food to New Day New Chef with her Vegan Jackfruit Quesabirrias. This plant-based take on a beloved classic delivers everything people love about quesabirrias—crispy tortillas, rich flavors, melty cheese, and a deeply satisfying consommé for dipping.

The secret is in the combination of tender young jackfruit and a flavorful broth made with guajillo and pasilla chiles. As the jackfruit absorbs the smoky, savory seasonings, it develops the texture and depth that make this dish so irresistible. Paired with golden corn tortillas and vegan cheese, the result is a crave-worthy meal that honors the spirit of the original while showcasing the versatility of plant-based ingredients.

Fresh cilantro, diced onions, radishes, and a squeeze of lime add brightness and contrast to every bite, while the warm consommé ties everything together with layers of bold Mexican flavor. It’s a recipe that celebrates tradition, creativity, and the growing popularity of plant-based Mexican cuisine.

In this episode, Melissa shares techniques and flavors that have helped make Viva Vegan Tacos a favorite among fans of authentic Mexican food, proving that classic dishes can be reimagined without losing the qualities that made them special in the first place.

Watch the full new season of New Day New Chef only on UNCHAINEDTV.

Print Recipe

Vegan Jackfruit Quesabirrias

Course: Dinner

Cuisine: Mexican

Servings: 4 People

Author: Chef Melissa Ortega, Viva Vegan Tacos

Ingredients

Jackfruit Birria Tacos

• 2 cans young jackfruit in water drained
• 1 tablespoon oil
• 8 corn tortillas
• 1 cup vegan cheese
• Diced onion for serving
• Chopped cilantro for serving
• Radishes for serving
• Limes for serving

Consomé

• 4 cups water
• 2 bay leaves
• 1 onion halved or quartered
• 1 teaspoon salt plus more to taste
• 1 tablespoon mushroom seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 3 dried guajillo chiles softened
• 2 dried pasilla chiles softened
• 1/2 cup water for blending the chiles

Instructions

• Drain the jackfruit well. Shred it with your hands or forks.
• Heat oil in a skillet and fry the jackfruit until lightly browned and slightly dry around the edges.
• To make the consomé, add water, bay leaves, onion, salt, mushroom seasoning, black pepper, and paprika to a pot.
• Blend the softened guajillo and pasilla chiles with 1/2 cup water until smooth.
• Pour the chile sauce into the pot and simmer for 15 to 20 minutes.
• Add a little of the consomé to the fried jackfruit so it absorbs the birria flavor.
• Fill corn tortillas with jackfruit birria and vegan cheese.
• Cook the filled tortillas in a skillet until the tortillas are crisp and the cheese melts.
• Serve with consomé for dipping, plus diced onion, cilantro, radishes, and lime.