Full Recipe:


For the Jackfruit Filling:
  • 2 cans young green jackfruit in water or brine, drained and rinsed
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 dried guajillo chilies, seeds removed and soaked in hot water
  • 2 dried ancho chilies, seeds removed and soaked in hot water
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 4 cups vegetable broth
  • Salt and pepper to taste
For the Consomé:
  • Reserved birria broth from cooking jackfruit
  • Chopped fresh cilantro and onion for garnish
For Assembling Tacos:
  • Corn tortillas
  • Vegan cheese of choice (cheddar or Oaxaca style)
  • Chopped fresh cilantro and onion for topping


  1. Prepare Jackfruit:
    • Rinse and drain the jackfruit. Shred it with your hands or a fork to achieve a pulled meat texture.
  2. Make Birria Broth:
    • In a blender, combine soaked guajillo and ancho chilies (discard the soaking water), minced garlic, tomato paste, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth. In a large pot, sauté chopped onion until translucent. Add the shredded jackfruit and pour the blended chili mixture over it. Stir to coat.
  3. Cook Jackfruit:
    • Pour in the vegetable broth, season with salt and pepper, and simmer for 30-40 minutes until the jackfruit is tender and has absorbed the flavors. Reserve some broth for the consomé.
  4. Blend Consomé:
    • Blend the reserved birria broth until smooth. Strain to remove any solids and set aside.
  5. Assemble Tacos:
    • Heat corn tortillas. Fill each tortilla with the birria jackfruit, vegan cheese, and fresh cilantro and onion.
  6. Serve with Consomé:
    • Serve the Birria Tacos with a side of the consomé for dipping. Garnish with additional cilantro and onion.
Nutrition Facts (Per Serving – Makes about 8 tacos):
  • Calories: 280
  • Fat: 10g
  • Protein: 5g
  • Total Carbohydrates: 42g
  • Dietary Fiber: 7g
  • Sugars: 4g
  • Net Carbs: 35g

Introduction: Transport your taste buds to the streets of Mexico with our tantalizing Jackfruit Birria Tacos recipe. Bursting with robust flavors and traditional spices, this dish offers a delightful twist on a beloved classic. Whether you’re a seasoned chef or an adventurous home cook, embark on a culinary journey filled with savory sensations and aromatic aromas. Join us as we unveil the secrets to creating a mouthwatering meal that’s sure to impress your family and friends.

The Art of Preparation:

  1. Jackfruit Filling: Begin by selecting two cans of young green jackfruit, meticulously drained and rinsed to remove any excess brine. With finesse, shred the jackfruit using your hands or a fork, aiming for a pulled meat texture that will infuse your tacos with irresistible tenderness and flavor.
  2. Birria Broth: Dive into the heart of Mexican cuisine by crafting a rich and flavorful birria broth. In a blender, combine the soaked guajillo and ancho chilies (after discarding the soaking water) with minced garlic, tomato paste, dried oregano, ground cumin, smoked paprika, and ground cloves. Blend until the ingredients meld into a harmonious blend of spices, ready to elevate your jackfruit filling to new heights.
  3. Cooking the Jackfruit: In a large pot, embark on a culinary odyssey as you sauté finely chopped onions until they glisten with translucence. Introduce the shredded jackfruit to the pot and pour the blended chili mixture over it, ensuring each fiber is coated in a symphony of flavors. With patience and care, simmer the concoction in vegetable broth until the jackfruit reaches a state of tender perfection, absorbing the essence of the spices and herbs.
  4. Consomé Creation: As the jackfruit simmers, turn your attention to the creation of the consomé, a soul-warming broth that serves as the perfect accompaniment to your tacos. Blend the reserved birria broth until it achieves a velvety smoothness, then strain it to remove any lingering solids, leaving behind a liquid masterpiece that tantalizes the palate with every sip.
  5. Assembly of Tacos: With the components prepared and the aroma of spices filling the air, it’s time to assemble your tacos. Heat corn tortillas until they exude warmth and pliancy, ready to cradle the flavorful filling within. Generously spoon the birria jackfruit onto each tortilla, layering it with your vegan cheese of choice and topping it with fresh cilantro and onion, imparting a burst of freshness and vibrancy to each bite.
  6. Serving with Consomé: Present your culinary masterpiece to eager diners, accompanied by a side of the rich and aromatic consomé for dipping. Garnish the tacos with additional cilantro and onion, adding a final flourish of color and flavor to this culinary symphony.

Nutritional Insight:

Delve into the nutritional profile of our Jackfruit Birria Tacos, discovering a balance of macronutrients and essential vitamins and minerals. With each serving offering a modest calorie count and a healthy dose of dietary fiber, this dish satisfies both the palate and the body, making it a guilt-free indulgence for any occasion.


In conclusion, our Jackfruit Birria Tacos recipe offers a culinary experience that transcends mere sustenance, inviting you to embrace the flavors and traditions of Mexican cuisine with every mouthful. Whether enjoyed as a casual weeknight dinner or showcased as the centerpiece of a festive gathering, these tacos promise to delight and inspire, leaving a lasting impression on all who partake. So gather your ingredients, unleash your creativity, and embark on a culinary adventure that celebrates the rich tapestry of flavors found within this beloved dish.

Print Friendly, PDF & Email

By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.