Equipment
Ingredients
Jackfruit Prep
- 2 young green jackfruit in brine, cans (560g drained total)
- 30 ml vegetable oil, for searing
Adobo & Consommé
- 4 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1000 ml vegetable stock
- 1 white onion, rough chopped
- 6 garlic cloves
- 30 ml apple cider vinegar
- 10 g ground cumin
- 5 g dried mexican oregano
- 3 g ground cinnamon
- 1 g ground cloves
- 60 ml neutral oil
The Eggs
- 240 ml liquid vegan egg substitute
- 2 g black salt (kala namak)
Assembly
- 8 corn tortillas
- 1 white onion, fine dice
- 30 g fresh cilantro, chopped
- 4 lime wedges
Nutrition (per serving)
Method
Rinse the jackfruit thoroughly under cold water to remove the brine. Squeeze the chunks firmly to expel excess water (this is crucial for texture). Slice off the tough triangular cores and chop them finely; leave the fibrous ends in larger chunks.
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with boiling water. Soak for 15 minutes.
Drain soaked chilies. In a blender, combine chilies, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and 250ml of the vegetable stock. Blend until completely smooth.
In a Dutch oven, heat the 60ml of neutral oil over medium-high heat (190°C/375°F). Pour in the chili puree (caution: it will splatter) and fry the sauce, stirring constantly, for 5-7 minutes to deepen the color and flavor.
Add the prepared jackfruit and remaining 750ml vegetable stock to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until jackfruit shreds easily with a fork.
Once tender, use two forks to shred the jackfruit directly in the pot. Season with salt to taste. Skim the red oil that has risen to the top into a small bowl—this is your dipping fat.
In a non-stick skillet over medium-low heat, cook the liquid vegan egg. You can make 4 individual round patties (to mimic fried eggs) or a soft scramble. Season with black salt if using.
Heat a skillet over medium heat. Dip each corn tortilla briefly into the reserved red chili oil, then fry in the skillet for 30-60 seconds per side until slightly crisp but still pliable.
To plate: Place two tortillas on a plate. Top generously with the shredded jackfruit birria, then the vegan egg. Garnish with diced onions, cilantro, and a squeeze of lime. Serve with a small bowl of the consommé (broth) on the side.
Chef's Notes
- For the most authentic birria flavor, ensure your dried chilies are fresh and fragrant. If they feel brittle or dusty, they may be old and lack the desired depth of flavor.
- Don't skip the step of frying the chili puree. This crucial step, called 'sazonar,' blooms the spices and deepens the color and flavor of the adobo, transforming it from a simple paste into a rich sauce.
- When shredding the jackfruit, aim for a texture that mimics pulled meat. Overcooking can make it mushy, so monitor it closely in the final stages of braising.
- The reserved red chili oil is key for authentic flavor and color in the tortillas. Make sure to skim it carefully after the jackfruit has finished braising.
- For a more traditional huevos rancheros presentation, you can add a simple salsa roja or a dollop of guacamole as a garnish.
Storage
Refrigerator: 4 days — Store birria and consommé separately from tortillas and eggs.
Freezer: 3 months — Jackfruit birria freezes well; do not freeze the assembled dish or cooked eggs.
Reheating: Reheat birria gently on stovetop; fry fresh tortillas and eggs for assembly.
