In this plant-based spin of the famous Mexican birria tacos, we stewed pulled jackfruit with spicy adobo sauce and stuffed it into fragrant corn tortillas.
It requires a bit more work than the classic tacos, but it's so worth it.
Add dried chillies, chopped onions, garlic, ginger, bay leaves, and 200ml (6.7 fl oz) of stock to a pot. Bring to a boil and simmer for 10 minutes.
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Then, transfer all into a blender and tip in the vinegar, oregano, cumin, cinnamon, cloves, and thyme. Blitz into a smooth, dark red sauce.
Rinse and drain the jackfruit, chop it into chunks, and mix it with the sauce into a bowl. Then, let it marinate in the fridge for at least 2 hours or overnight, wrapped with cling film.
Next, transfer the marinated jackfruit to a pot, pour in the remaining stock, and simmer covered for 35 minutes.
Then, remove the jackfruit from the broth and pull it into shreds using two forks. Don't discard the broth as you'll need it for the tortillas.
Pour the broth into a shallow bowl, dip in one tortilla, and let soak in the liquids. Then remove it, shaking off excess water.
Place the tortilla into a greased heated skillet and cover one half with jackfruit, a few spoonfuls of adobo broth, finely chopped shallots and cilantro.
Fold the tortilla over the fillings and cook it for 1-2 minutes on each side. Enjoy the birria tacos with extra cilantro, shallots, and a cup of adobo broth on the side for dipping.