Embark on a culinary journey with our Daniel Fast Jackfruit Birria, a plant-based marvel that delivers all the rich, comforting flavors of traditional birria without any animal products. This recipe is your key to a deeply satisfying and health-conscious meal, proving that deliciousness and adherence to the Daniel Fast are perfectly achievable.
Key Ingredients for Daniel Fast Jackfruit Birria
- 2 (20-ounce) cans young green jackfruit in brine, drained, rinsed, and tough core/skin removed
- 2 tablespoons olive oil, plus more for sautéing
- 2 large white onions, quartered
- 6 cloves garlic, peeled
- 3-4 dried Guajillo chilies, stemmed and seeded
- 2-3 dried Ancho chilies, stemmed and seeded
- 1-2 dried Arbol chilies (optional, for extra heat), stemmed and seeded
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 1 bay leaf
- 4 cups vegetable broth (ensure it’s Daniel Fast compliant – no meat products)
- Salt to taste
- Freshly ground black pepper to taste
- For Serving (Daniel Fast Compliant):
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges
- Optional: Corn tortillas, warmed (check ingredients for compliance)
How to Make Daniel Fast Jackfruit Birria
Prepare to be amazed by how simple and utterly delicious this Daniel Fast Jackfruit Birria is to create. With minimal effort, you’ll achieve a dish boasting a wonderfully rich and savory broth and incredibly tender, “shredded” jackfruit. The process takes roughly 1 hour and 30 minutes, including prep and simmering time, offering a soul-warming meal that’s surprisingly easy to whip up.
Step-by-Step Instructions
- Prepare the Jackfruit: Begin by thoroughly draining and rinsing the young green jackfruit. Carefully remove any tough, woody core sections and leathery outer skin. Shred the jackfruit pieces with your hands or by using two forks, mimicking the texture of shredded meat. Set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the quartered white onions and whole garlic cloves. Sauté for about 5-7 minutes, or until the onions are softened and slightly translucent and the garlic is fragrant. Remove from the pot and set aside.
- Toast the Chilies: In the same pot, add a little more olive oil if needed. Add the stemmed and seeded dried Guajillo, Ancho, and Arbol chilies (if using). Toast them for about 30-60 seconds per side, being careful not to burn them, as this will make them bitter. They should become fragrant and slightly darker in color.
- Rehydrate the Chilies: Carefully remove the toasted chilies from the pot. Place them in a heatproof bowl and pour enough hot water over them to cover. Let them soak for about 15-20 minutes until softened.
- Blend the Birria Base: Once the chilies are rehydrated, drain them, reserving some of the soaking liquid. Transfer the soaked chilies, along with the sautéed onions, garlic, diced tomatoes (with their juice), cumin, oregano, coriander, cinnamon, smoked paprika, and bay leaf, to a blender. Add about 1 cup of the vegetable broth or some of the reserved chili soaking liquid. Blend until you have a smooth, rich paste.
- Cook the Jackfruit: Add the prepared shredded jackfruit to the same Dutch oven or pot. Stir in the blended chili paste and cook for 2-3 minutes, stirring frequently, to allow the flavors to meld with the jackfruit.
- Simmer the Birria: Pour in the remaining vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 1 hour and 30 minutes. Stir occasionally, ensuring the jackfruit becomes very tender and the flavors deepen. The broth will thicken slightly.
- Shred and Season: After simmering, the jackfruit should be incredibly tender. Use a fork to further shred it within the pot, if desired, to enhance the “meat-like” texture. Taste the birria and season generously with salt and freshly ground black pepper to your preference. If the broth is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Serve: Ladle the hot Daniel Fast Jackfruit Birria into bowls. Garnish generously with fresh chopped cilantro and diced white onion. Serve with lime wedges for squeezing over the top. For a traditional accompaniment, serve with warmed corn tortillas that are compliant with the Daniel Fast.
Why You’ll Love This Daniel Fast Jackfruit Birria
You’ll be absolutely delighted by the deep, savory, and incredibly satisfying flavor profile of this Daniel Fast Jackfruit Birria. The star of the show is undoubtedly the jackfruit, which, when simmered in the rich, chili-infused broth, perfectly mimics a tender, shredded meat texture, offering a truly comforting and hearty experience. Unlike traditional birria that relies on slow-cooked meats, this plant-based version achieves its incredible depth of flavor through a beautiful blend of toasted chilies, aromatic spices, and the natural sweetness of tomatoes and onions, all without a hefty grocery bill.
This dish is not only a joy for your taste buds but also a celebration of resourceful and delicious home cooking. Making this Daniel Fast Jackfruit Birria at home is significantly more budget-friendly than purchasing pre-made vegan alternatives or dining out, allowing you to enjoy restaurant-quality flavors for a fraction of the cost. The vibrant, smoky notes from the dried chilies, complemented by earthy cumin and warm cinnamon, create a complex taste that rivals any traditional birria, and the fresh toppings of cilantro, onion, and zesty lime add a burst of freshness that elevates every bite. Don’t miss out on this incredibly flavorful and ethical culinary adventure – try this Daniel Fast Jackfruit Birria today!
Storing and Reheating Tips
Properly storing your delicious Daniel Fast Jackfruit Birria will ensure you can enjoy its amazing flavors for days to come. Once cooled, transfer any leftovers into an airtight container. This dish will keep well in the refrigerator for up to 3-4 days.
To reheat, simply spoon the desired amount of birria into a saucepan and warm it gently over medium-low heat, stirring occasionally until heated through. You can add a splash of water or vegetable broth if the birria has become too thick during storage. Alternatively, you can reheat it in the microwave in short intervals, stirring between each, until perfectly hot. For longer-term storage, this birria freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Final Thoughts
This Daniel Fast Jackfruit Birria is a testament to the power of plant-based ingredients to create incredibly flavorful and satisfying meals. We genuinely encourage you to give this recipe a try at home to experience its depth of flavor and comforting qualities for yourself.
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Daniel Fast Jackfruit Birria
Ingredients
Equipment
Method
- Begin by thoroughly draining and rinsing the young green jackfruit. Carefully remove any tough, woody core sections and leathery outer skin. Shred the jackfruit pieces with your hands or by using two forks, mimicking the texture of shredded meat. Set aside.2 (20-ounce) cans young green jackfruit in brine
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the quartered white onions and whole garlic cloves. Sauté for about 5-7 minutes, or until the onions are softened and slightly translucent and the garlic is fragrant. Remove from the pot and set aside.2 tablespoons olive oil, 2 large white onions, 6 cloves garlic
- In the same pot, add a little more olive oil if needed. Add the stemmed and seeded dried Guajillo, Ancho, and Arbol chilies (if using). Toast them for about 30-60 seconds per side, being careful not to burn them, as this will make them bitter. They should become fragrant and slightly darker in color.2 tablespoons olive oil, 3-4 dried Guajillo chilies, 2-3 dried Ancho chilies, 1-2 dried Arbol chilies
- Carefully remove the toasted chilies from the pot. Place them in a heatproof bowl and pour enough hot water over them to cover. Let them soak for about 15-20 minutes until softened.3-4 dried Guajillo chilies, 2-3 dried Ancho chilies, 1-2 dried Arbol chilies
- Once the chilies are rehydrated, drain them, reserving some of the soaking liquid. Transfer the soaked chilies, along with the sautéed onions, garlic, diced tomatoes (with their juice), cumin, oregano, coriander, cinnamon, smoked paprika, and bay leaf, to a blender. Add about 1 cup of the vegetable broth or some of the reserved chili soaking liquid. Blend until you have a smooth, rich paste.1 (14.5-ounce) can diced tomatoes, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 0.5 teaspoon ground coriander, 0.25 teaspoon ground cinnamon, 0.5 teaspoon smoked paprika, 4 cups vegetable broth
- Add the prepared shredded jackfruit to the same Dutch oven or pot. Stir in the blended chili paste and cook for 2-3 minutes, stirring frequently, to allow the flavors to meld with the jackfruit.2 (20-ounce) cans young green jackfruit in brine, 3-4 dried Guajillo chilies, 2-3 dried Ancho chilies, 1-2 dried Arbol chilies, 1 (14.5-ounce) can diced tomatoes, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 0.5 teaspoon ground coriander, 0.25 teaspoon ground cinnamon, 0.5 teaspoon smoked paprika, 4 cups vegetable broth
- Pour in the remaining vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 1 hour and 30 minutes. Stir occasionally, ensuring the jackfruit becomes very tender and the flavors deepen. The broth will thicken slightly.4 cups vegetable broth
- After simmering, the jackfruit should be incredibly tender. Use a fork to further shred it within the pot, if desired, to enhance the “meat-like” texture. Taste the birria and season generously with salt and freshly ground black pepper to your preference. If the broth is too thick, you can add a little more vegetable broth or water to reach your desired consistency.2 (20-ounce) cans young green jackfruit in brine, salt, freshly ground black pepper, 4 cups vegetable broth
- Ladle the hot Daniel Fast Jackfruit Birria into bowls. Garnish generously with fresh chopped cilantro and diced white onion. Serve with lime wedges for squeezing over the top. For a traditional accompaniment, serve with warmed corn tortillas that are compliant with the Daniel Fast.Fresh cilantro, Diced white onion, Lime wedges, Corn tortillas