Vegan Birria Tacos with Cashew Cream

Ingredients

• 2 cups jackfruit
• 6 pieces corn tortillas
• 2 cups vegetable broth
• 1 cup cashews
• 2 pieces lime
• 1 bunch cilantro
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. 1

   Prepare the cashew cream by soaking 1 cup of cashews in water for at least 2 hours. Drain and rinse the cashews.

2. 2

   In a blender, combine the soaked cashews, juice of 1 lime, and a pinch of salt. Blend until smooth and creamy. Set aside.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent.

4. 4

   Add 3 minced garlic cloves, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir for 1 minute until fragrant.

5. 5

   Add 2 cups of drained and shredded jackfruit to the skillet. Pour in 2 cups of vegetable broth and stir well. Bring to a simmer and cook for 15-20 minutes, until the jackfruit is tender and the flavors meld.

6. 6

   While the jackfruit is cooking, prepare the corn tortillas by heating a separate skillet over medium heat. Warm the tortillas for about 30 seconds on each side until pliable.

7. 7

   Once the jackfruit mixture is ready, shred the jackfruit with two forks and mix well with the broth. Remove from heat.

8. 8

   To assemble the tacos, place a generous amount of the jackfruit filling onto each tortilla. Top with a dollop of cashew cream, chopped cilantro, and a squeeze of lime juice.

9. 9

   Serve the tacos warm with lime wedges on the side.