Vegan Jackfruit Quesabirrias
Servings: 4 People
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.