Welcome back!

My name is Airam pronounced like “Eye-rum.”

Today we are making Vegan Birria..
Again? YES.
but I am making QUESATACOS!
I have previously made a Birria video but this video showcases my updated Jackfruit method & also shows you how to make a very brothy birria PERFECT for dipping your tacos in. This “Juicy taco” trend went viral a year ago & ever since I saw it I knew I have to recreate it so that is what I did today. Cheesy, Meaty, DELICIOUSNESS. Enjoy!

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Ingredients used:

This portion makes 4-6 Servings.
(Add more Jackfruit if you want a larger portion)

Brothy Jackfruit Birria:

• 2 Cans Trader Joe’s Green Jackfruit in Brine
(You can use up to 4 cans for more meat)
• 1 Tbsp Olive Oil
• 4 Cups Vegetable Broth
• 4 Cups Water
• Homemade Guajillo Chile Sauce
(see below)
• 2 Tbsp Maggi Seasoning Sauce
• 1 Tbsp Pink Salt
• 1/2 an Onion (remove at the end)

Homemade Guajillo Chile:

• 7 Guajillo Chilies
• 1 Pasilla Chili
• 1/2 Cup Cooking Liquid
• 1/3 Cup White Vinegar
• 5 Raw Garlic Cloves
• 1 Tsp Black Pepper
• 1/2 Tbsp Oregano
• 1/2 Tbsp Crushed Bay Leaves
(or one whole bay leaf)

Salsa de Birria:

• 25 Toasted Chile de Arbol
• 1/2 Cup Water
• 1 Tsp Pink Salt
• 1 Raw Garlic Clove

Quesatacos!:

• Homemade Tortillas (maseca + water)
• Vegan Mozzarella Shreds (Violife)
• Birria
• Cilantro
• Diced Onion
Serve with a cup of Birria Broth for dipping, Salsa & Limón wedges!

Thank you!