Jackfruit Birria
Jackfruit Birria
Birria is a rich and deeply flavorful meat stew that originates from Jalisco Mexico. This recipe uses jackfruit in place of traditional meat to give it texture while keeping it fully plant based / vegan. It’s made with a variety of dried chile peppers ranging from smoky to spicy along with plenty of spices that gives the birria its bold and complex flavor which makes for a very delicious stew. A popular way to enjoy birria is to fill tacos with the birria “meat” and serve them with a side of the broth known as consomé de birria. A more recent trend made popular on instagram is the quesabirria or tacos with cheese which is also served with consomé for dipping. Whichever way you choose to eat birria it should be served with fresh lime, diced white onions and chopped cilantro.
Serves 4
Ingredients
16oz (450g drained weight) Young Jackfruit Pieces
5 Guajillo Peppers
5 Ancho Peppers
3-4 Chile de Arbol (these are spicy so adjust to your liking)
3 Roma Tomatoes
1 small Onion
6 cloves Garlic
3 cups (709ml) Vegan Beef or Vegetable Broth
3 cups (709ml) Water or more as needed
2 Tbsp (30ml) Apple Cider Vinegar
1 1/2 Tbsp (23ml) Hight Heat Neutral Oil (Avocado or Olive Oil)
3 Bay Leaves
1 Cinnamon Stick
2 tsp (10g) Cumin powder, divided
1 tsp (5g) Garlic Powder
1 tsp (5g) Thyme
1 tsp (5g) Mexican Oregano
1/2 tsp (2.5g) ground Ginger
1/2 tsp (2.5g) ground Cloves
1/2 tsp Black Peppercorns
Salt & Pepper to taste
Serve with
chopped White Onion
chopped Cilantro
Lime wedges
Toasted Tortillas
Note for handling dried chile peppers
if you have sensitive skin or just want to be cautious, wear gloves while removing the stems, seeds and membranes. If you choose not to, make sure to wash your hands well with soap before touching your skin, eyes etc.
Directions
1. Char the tomatoes, garlic and onion in a dry pan on medium high heat. Keep turning the vegetables until there are dark brown spots on all sides. This will add a bit of extra flavor to the broth. Remove them from the pan and set aside.
2.Prepare the dried chiles by cutting away the stems, discarding the seeds and removing any membranes that are visible. Give the chiles a quick rinse with water before adding them to the pot along with the charred vegetables.
3. Add in the cinnamon stick, black peppercorns and bay leaves. Cover everything with about 3 cups water or more as needed. Bring to a boil over high heat. Reduce the heat to low and cook at a low boil for 25 minutes.
4.While the chiles are cooking, add the oil to a large pot on medium high heat. Drain and rinse the jackfruit and add it to the heated oil. Add in the garlic powder, 1 tsp cumin and sauté for 8-10 minutes. The jackfruit should be nicely browned and easily pull apart with a fork. Season with salt & pepper and remove the pot from the heat.
5.Once the chiles and vegetables are done cooking, discard the bay leaves and cinnamon stick. Using a slotted spoon, transfer the softened chiles and all other ingredients to a large blender. Add 1 cup of the cooking liquid, 1 tsp cumin powder, the oregano, thyme, ginger powder, ground cloves.
6.Blend until completely smooth. You may have to do this in two batches if your blender isn’t big enough. Pour the mixture through a fine strainer over the pot with the browned jackfruit.
7. Return the pot to the stove on medium heat and add in the vegan beef broth and apple cider vinegar. Mix well and simmer for 20- 25 minutes uncovered until the stew has reduce and thickened a bit.
8. Serve the birria hot, with chopped cilantro, diced white onion and lime wedges. You can also enjoy the birria with toasted tortillas.
