Monday, October 10, 2022

Crockpot Jackfruit Birria Tacos Recipe

Happy Crocktober everyone!  This is my favorite time of year.  Not only is the weather amazing, and the trees here in West Virginia full of vibrant colors, but the food is always hearty and comforting.  This Crockpot Jackfruit Birria Tacos Recipe is no exception!

Three of the finished Crockpot Jackfruit Birria Tacos on a wood cutting board with the au jus in the background.

Recently we were celebrating my nephew's birthday at a local Mexican restaurant.  My husband got their birria tacos.  Let me just say that when these tacos came out I was literally jealous (I just had some beans and rice).  They looked out-of-this-world.  I instantly knew I was going to have to come up with a vegan version of this for myself and these Crockpot Jackfruit Birria Tacos were born! This recipe is about as authentic as a girl from West Virginia can make them with only one exception...No Meat.  I can't wait to share it with you so...

Let's Get Started!

All of the ingredients needed to make the crockpot jackfruit birria tacos recipe assembled on the counter.

For this Crockpot Jackfruit Birria Tacos Recipe you will need a few simple ingredients:
  • 1 lb. Jackfruit
  • 3 Dried California Chilies
  • 3 Dried Arbol Chilies
  • 1 Onion, quartered
  • 1 Carrot, cut into large sections
  • 2 Celery Stalks, cut into large sections
  • 6 tsp Garlic, minced
  • 3 Bay Leaves
  • 1 tsp Chili Powder
  • 1 tsp Cinnamon 
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 6-8 cups Broth (vegetable or vegan Not-Beef Bullion)
  • 1 Tbsp Gravy Master
  • 2 Tbsp Plant-Based Butter
  • Salt to taste
The jackfruit, carrots, celery, onion, and garlic in the slow cooker.

To begin place the jackfruit, onion, carrot, celery, and garlic into your crockpot. 


Jackfruit is a wonderful meat substitute on a plant-based diet.  It is becoming more and more popular which makes it easier to find.  Usually its available in most grocery stores, Asian markets, and natural grocers.  However, it is usually packed in brine or waters.  Personally I think that affects the flavor of your dish, so I like to order mine vacuum sealed from Amazon. I find it has no residual flavor from packaging which makes it more neutral in recipes. I will leave the link (HERE) for the brand I enjoy most. Full disclosure this is an affiliate link.  By ordering from it I do get a small kickback which helps to support this blog and it's content. 

Both the California and arbol chillies being added to the crockpot.

Now add the California chillies and arbol chillies to the slow cooker.

The bay leaves being added to the crockpot.

Add the bay leaves, 

The chili powder, cumin, cinnamon, and oregano being added to the slow cooker


The Not-Beef Bullion being added to the crockpot.

and Not-Beef Bullion. 

If you can find this, or any vegan beef bullion alternative, it's going to make for a better au jus. 

Water being added to the slow cooker.

and water or vegetable broth if that is the route you are going.

The lid is not on the crockpot and it is cooking on low for 6 hours.

Place the lid on the crockpot and cook on LOW for 6 hours or HIGH for 3 hours. 

A hand holding a bottle of gravy master.

Oh!  I almost forgot!  

My secret (and non authentic) ingredient to this dish is a little gravy master.  It's not necessary, but it does add a lot of flavor. 

Place that in BEFORE the 6 hour cook.

The chillies removed from the slow cooker.

After 6 hours, remove the chillies, 

The carrots, celery, and onion being removed from the crockpot.

As well as the carrot, celery, and onion.

The finished jackfruit birria taco filling in the au jus, in the crockpot.

So far you haven't added any salt to this.  At this point taste for seasoning and adjust according to your tastes.  I didn't feel it needed it, but you do you boo!

Now take a fork, chopper, or potato masher, and break up the jackfruit.

Just look at the amazing au jus that developed!  

Actual drool is forming in my mouth remembering how good this was. 

Vegan butter being added to the crockpot.

Because we used jackfruit and not a traditional meat, we are lacking the fat needed that gives the au jus it's rich flavor.  I just add a little vegan butter and problem solved.  

We are now ready to eat!

A flour tortilla being dipped into the au jus.

To assemble these Jackfruit Birria Tacos you will need to dip your tortilla of choice into the au jus.

Traditionally you would use corn tortillas, but my family isn't a fan.  We used flour and it worked just fine.

The dipped tortilla being browned in the pan.

In a skillet with a little oil, brown the tortilla on both sides.

The jackfruit filling being added to the tortilla.

Add the jackfruit filling. 

The jackfruit birria taco folded in half in the pan.

Fold in half and you are ready to eat.

The finished Crockpot Jackfruit Birria Taco on a block board with the au jus.

I topped mine with a little vegan cheese (we use vegan mozzarella because we couldn't find a vegan version of the traditional cotjia cheese), a little fresh lime, and some cilantro, serve with a side of that AMAZING au jus to dip in, and you are ready to EAT!  Y'all I honestly cannot think of the proper words to describe just how delicious these Crockpot Jackfruit Birria Tacos are.  My husband told me, in all seriousness, that he may even like them better than the restaurant ones!!!  WHAT!?!  There is one adjustment I made the second time around and that is I crisped up the jackfruit under the broiler. That gave it a little more texture, but again, not necessary.  I know you and your family are going to LOVE this recipe so get in the kitchen and give it a try TONIGHT!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 
~The Kitchen Wife~



  1. Yum!!! This is great! My husband and I recently started eating less meat and this was such a treat! Thank you!