Flavorful Vegan Birria Tacos

These Flavorful Vegan Birria Tacos are a bold, cozy dinner you can make at home with simple ingredients. Enjoy them dipped in rich consommé, piled high with toppings, tucked into quesadillas, or turned into next-day burrito bowls.

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So many delicious birria possibilities! We LOVE them!

Anyone else end up with a serious craving for deep, smoky Mexican flavors but not much interest in cooking meat for hours? I’ve been there. We keep cans of jackfruit and dried chilies in the pantry (okay… I keep them there), and there’s always that moment when I want something special, filling, and fun for taco night without going out.

Enter these Flavorful Vegan Birria Tacos. One weekend, I soaked a few chilies, blended them with garlic, cumin, and spices, and let jackfruit simmer low and slow in that gorgeous red sauce. Before long, the kitchen smelled incredible, the jackfruit was tender and “shreddy,” and I was crisping tortillas in a hot pan with a little of that rich broth and vegan cheese.

It really is THAT satisfying.

Sounds like the perfect way to scratch that birria itch to me! The jackfruit filling and consommé also freeze beautifully, so you can stash some away for future taco nights, nachos, or even stuffed baked potatoes.

“BUT WAIT!” you’re thinking. “I can’t find jackfruit or dried chilies!”

Fear not, my friend, this recipe is still totally within reach. Most larger grocery stores now carry canned young jackfruit (usually in the international aisle), and if dried chilies are tricky to find, a good-quality smoky salsa plus a few pantry spices will do the trick. That’s all you need to bring restaurant-worthy vegan birria tacos straight to your own kitchen.

Why You’ll Love This Recipe

These vegan birria tacos take your usual taco night to the next level with bold, layered flavors and satisfying textures.

Melt-in-your-mouth jackfruit: Shreds perfectly for that classic birria feel.

Rich and savory: A slow-simmered, spiced broth infuses the filling with depth.

Crispy and cheesy: Toasted tortillas with vegan cheese create irresistible edges and flavor.

Customizable: Add your favorite toppings like cilantro, lime, or avocado for extra freshness.

Perfect for gatherings: Easy to make in batches and sure to impress friends or family.

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Ingredients

For the Birria Filling and Broth:

• 18 oz young jackfruit, drained and shredded
  
• 1 white onion, diced
  
• 4 cloves garlic, minced
  
• 2 cups vegetable broth
  
• 16 oz salsa verde
  
• 1 tsp chili powder
  
• 1 ½ tbsp cumin, ground
  
• 1 tsp coriander, ground
  
• 1 tsp dried oregano
  
• ½ tsp black pepper
  
• 1 tsp kosher salt
  
• 2 jalapeños, diced
  
• 1 red bell pepper, diced
  
• 2 tbsp olive oil
  

For Serving:

• Corn tortillas
  
• 1 lime, wedges
  
• Fresh cilantro, chopped
  
• Vegan sour cream
  
• Vegan cotija-style cheese or shredded vegan cheese
  
• Optional tortilla strips for garnish
  

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Step-by-Step Instructions

1. Prepare the Vegetables and Jackfruit

Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, jalapeños, and red pepper until fragrant and slightly softened. Add shredded jackfruit and toss it with the vegetables so the spices coat evenly.

2. Make the Broth

Stir in vegetable broth, salsa verde, chili powder, cumin, coriander, oregano, salt, and black pepper. Bring the mixture to a gentle simmer. Reduce heat and let it cook for 20–25 minutes, stirring occasionally. The jackfruit should absorb the flavors and soften further.

3. Toast the Tortillas and Assemble Tacos

Heat a separate skillet over medium heat. Lightly toast corn tortillas for a few seconds on each side. Spoon the jackfruit mixture onto the tortilla, add vegan cheese, and fold. If desired, dip each taco lightly into the broth and toast again for a crispy, flavorful exterior.

4. Serve with Toppings

Place tacos on a serving platter. Garnish with chopped cilantro, a squeeze of lime, vegan sour cream, and optional tortilla strips. Serve remaining broth on the side for dipping.

Tips & Variations

• Extra smoky flavor: Add a pinch of smoked paprika to the broth.
  
• Spice level: Adjust the jalapeños or chili powder to suit your heat preference.
  
• Cheese alternatives: Use your favorite vegan melting cheese for gooey bites.
  
• Make ahead: Cook the jackfruit filling in advance and reheat for faster taco nights.
  
• Serving twist: Try lettuce wraps instead of tortillas for a lighter option.
  

Serving Suggestions

These birria tacos shine on taco night, paired with pickled onions, fresh salsa, and a cold beverage. They also work wonderfully as a party platter for gatherings, letting everyone assemble their own tacos. I like serving them with a side of black beans, rice, or roasted corn for a complete, festive meal that’s bursting with color and flavor.

Frequently Asked Questions

Can I make these tacos gluten-free?

Yes, use corn tortillas, which are naturally gluten-free.

Can I use canned jackfruit?

Absolutely, just drain, rinse, and shred well before cooking.

How long does the filling last?

Store in the fridge for up to 3 days. Reheat on the stove or in the oven.

Can I make it less spicy?

Remove the jalapeños or reduce chili powder to suit your preference.

Is there a slow cooker version?

Yes, the jackfruit mixture can simmer in a slow cooker for 2–3 hours on low for extra tenderness.

Final Thoughts

Flavorful Vegan Birria Tacos are bold, comforting, and satisfyingly plant-based. The tender jackfruit, spicy-savory broth, and melty vegan cheese create a taco that feels indulgent yet wholesome. Perfect for taco nights, casual dinners, or entertaining friends, this recipe makes every bite a flavorful celebration. Serve with lime, cilantro, and broth for that authentic birria experience.