Description
A delicious and flavorful vegan twist on traditional birria tacos, served with a rich consommé.
Ingredients
Scale
- 2 cups jackfruit, shredded
- 1 cup mushrooms, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add the shredded jackfruit and diced mushrooms, cooking until softened.
- Stir in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for 20 minutes, allowing flavors to meld.
- Warm the corn tortillas in a separate pan.
- Fill each tortilla with the jackfruit mixture and fold.
- Serve with a side of consommé and garnish with fresh cilantro and lime wedges.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- Can substitute jackfruit with lentils for a different texture.
- Make sure to use gluten-free tortillas if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Birria Tacos, Consommé, Vegan Tacos, Mexican Cuisine