👩🏻‍🍳 Instructions

• Make the Birria Filling:

  • In a large skillet, sauté onion and garlic in a splash of oil until soft.

  • Add shredded jackfruit and mushrooms. Sauté until lightly browned (about 5–7 minutes).

  • Stir in tomato paste, apple cider vinegar, spices, and chopped chipotle if using.
    

  • Blend soaked guajillo chilies with ½ cup veggie broth until smooth. Add to the skillet.
    

  • Pour in remaining broth and simmer for 20–25 minutes, until thickened. Season with salt and pepper to taste.
    

• Prepare the Consommé:

  • Sauté onion and garlic in olive oil. Add chopped tomato and cook until soft.
    

  • Blend mixture with rehydrated chili, broth, and spices until smooth.
    

  • Return to pot and simmer for 10–15 minutes. Adjust seasoning as needed.
    

• Assemble the Tacos:

  • Dip corn tortillas in the consommé and heat on a skillet until pliable.

  • Add birria filling to half the tortilla, sprinkle vegan cheese if using, fold over, and crisp both sides.

  • Serve with consommé for dipping, and garnish with cilantro, onion, and lime.