Ingredients
Scale
- 2 cans young green jackfruit in brine, drained and shredded
- 8 oz King Oyster mushrooms or Oyster mushrooms, shredded with a fork
- 12 small corn tortillas
- 1.5 cups vegan beef-style broth or rich vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce (for extra umami)
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1 cup vegan mozzarella-style shreds (optional)
- Fresh cilantro and diced white onion for garnish
- Lime wedges for serving
- Oil for lightly frying
Instructions
- Start by shredding your mushrooms and jackfruit. Use a fork to pull the mushroom caps and stems into thin strips. Rinse the jackfruit well and squeeze out excess water, then shred it into “meaty” pieces. In a medium bowl, whisk together the broth, tomato paste, soy sauce, vinegar, paprika, cumin, oregano, cinnamon, and garlic powder. This mixture creates your shortcut consommé that will flavor the entire dish.
- Heat a large skillet over medium-high heat with a splash of oil. Add the shredded mushrooms and jackfruit. Sauté for about 5 minutes until they start to brown and release their moisture. Pour about 3/4 cup of the prepared broth mixture over the plants. Let it simmer for another 3 to 5 minutes until the liquid reduces and the “meat” looks dark and flavorful. Pour the remaining broth into a small bowl; this is your dipping sauce.
- Wipe the skillet or heat a fresh flat griddle. Dip a corn tortilla lightly into the reserved dipping sauce (the consommé) and place it onto the hot pan. Immediately sprinkle a little vegan cheese on the tortilla, then add a generous spoonful of the birria filling on one half. Fold the tortilla over. Press down with a spatula and cook for 1-2 minutes per side until the tortilla is crispy and the cheese is melted. Repeat with the remaining tortillas.
- Transfer the crispy tacos to a serving platter. Serve immediately while they are hot and crunchy. Place the remaining warm consommé in small individual bowls for dipping. Garnish the tacos and the dipping sauce with plenty of fresh cilantro and diced white onions. Squeeze a fresh lime wedge over everything to brighten the smoky flavors.
- Cook Time: 20 minutes