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.
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.
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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.