veganoMediumFree

Jackfruit Birria

Name: Jackfruit Birria
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 Guajillo chilli; 2 Ancho chilli; 2 Morita chilli; 2 Plum tomato; 1 White onion; 4 cloves Garlic; 2 cdas Apple cider vinegar; 12 Corn tortillas; 1 bunch Fresh coriander; 2 latas 400g Jackfruit (tinned); 1 cdta Cumin; 1 cdta Dried oregano; Salt

60 min (20 prep + 40 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

About this recipe

Vegan birria with shredded jackfruit slow-cooked in a rich guajillo, ancho and morita chilli adobo, served with fragrant consommé.

History & Origin

Birria is one of Mexico's most iconic dishes, with deep roots in Jalisco. Traditionally made with goat or beef, it has become a global phenomenon. The name comes from a 19th-century pejorative meaning something worthless, yet the people of Jalisco transformed it into a dish so extraordinary it is now a source of national pride. The chilli adobo is the soul of this recipe: guajillo chilli provides intense red colour and fruity depth, ancho chilli adds sweetness and earthiness, while morita — a smoked chipotle — contributes the characteristic smoky undertone. Cumin, oregano and apple cider vinegar complete the marinade. In this plant-based version, jackfruit replaces the meat with remarkable success. Its fibrous texture, when shredded, closely mimics braised meat. Green jackfruit in brine absorbs the adobo's flavours without adding sweetness. The result is a bowl of deeply aromatic consommé with richly seasoned jackfruit and warm corn tortillas for the famous birria tacos. Perfect for lazy Sundays or any time your soul calls for a warming Mexican broth. As they say in Jalisco: 'La birria cura todo' — birria cures everything.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

35g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Lightly toast the guajillo, ancho and morita chillies on a dry griddle over medium heat for 30 seconds per side. Soak in hot water for 15 minutes until soft.
2
Blend the rehydrated chillies with the tomato, half the onion, garlic, cumin, oregano, vinegar and one cup of soaking water. Strain through a sieve for a smooth, glossy adobo.
💡 The smoother the sauce, the better it coats the jackfruit.
3
Drain and rinse the jackfruit. Using your hands or a fork, shred into pieces mimicking pulled meat. Remove any hard core pieces.
4
In a pot over medium heat, fry the remaining chopped onion in a drizzle of oil. Add the strained adobo and fry 5 minutes, stirring. Add the jackfruit and 500ml water. Season with salt.
5
Reduce heat, cover and cook 25-30 minutes until the jackfruit has absorbed all the flavours and the consommé has thickened. Adjust salt.
6
To make birria tacos, warm tortillas and briefly dip them in the consommé. Fill with jackfruit, fold and fry on a griddle with a little adobo until crispy.
💡 Tortillas dipped in consommé are the key to authentic birria flavour.
7
Serve tacos alongside a bowl of hot consommé for dipping. Garnish with chopped onion, fresh coriander and a squeeze of lime.
8
Leftover consommé keeps in the fridge for 4 days. Reheat gently, adding water if it has thickened.