Description
These Crockpot Jackfruit Birria Tacos are tender, flavorful, and slow-cooked to perfection with rich spices and chilies—totally plant-based and insanely delicious!
Ingredients
Scale
- 1 lb. Jackfruit
- 3 Dried California Chilies
- 3 Dried Arbol Chilies
- 1 Onion, quartered
- 1 Carrot, cut into large sections
- 2 Celery Stalks, cut into large sections
- 6 tsp Garlic, minced
- 3 Bay Leaves
- 1 tsp Chili Powder
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Oregano
- 6–8 cups Broth (vegetable or vegan Not-Beef Bullion)
- 1 Tbsp Gravy Master
- 2 Tbsp Plant-Based Butter
- Salt to taste
Instructions
- Soak the dried chilies in hot water for 15–20 minutes until softened.
- Blend soaked chilies with garlic, onion, and a bit of broth until smooth to make the birria sauce.
- In a crockpot, combine jackfruit, birria sauce, carrot, celery, bay leaves, chili powder, cinnamon, cumin, oregano, and broth.
- Stir in Gravy Master and season with salt to taste.
- Cook on low for 6–8 hours or high for 3–4 hours, until jackfruit is tender and flavors are infused.
- Shred jackfruit with forks and mix back into the broth.
- Heat plant-based butter in a pan and crisp the tacos with jackfruit filling.
- Serve with a small bowl of the birria broth for dipping.
Notes
For extra flavor, marinate the jackfruit in the birria sauce overnight before slow cooking.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 3g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: jackfruit, birria tacos, vegan, crockpot, slow cooker