Place the dried peppers in a bowl of warm water to soften.
Sauté the 1 cup chopped onion, 2 cloves chopped garlic, 1 teaspoon salt and oil or broth until the onions are soft, sticky and browning. About 5 minutes.
Remove the peppers from the water, cut off the tops and scrape the seeds out.
Add the onion mixture, cleaned peppers, tomato sauce, maple syrup, apple cider vinegar, smoked paprika, broth, oregano, cumin and cinnamon/cloves (if using) into a blender and blend on high until smooth. Pour into a bowl, or if you want it warm pour it into a pot and put over low heat.
Sauté the other 1 cup chopped onion, 2 cloves chopped garlic, ½ teaspoon salt and oil or broth until the onions are soft and browning. About 5 minutes.
Add the jackfruit and sauté over medium high heat until browned and crisp on the edges. This takes between 10-15 minutes depending on your stove. You want it crisp to get the right texture. If you stop early it will be soft and mushy.
Add 1 cup of the birria sauce and cook until it thickens gets a bit sticky. Put the mixture into a bowl. Keep the pan on low medium heat so you can brown the tacos.
Make sure your corn tortillas are soft and pliable. You can do this by covering them with a damp paper towel and heating in the microwave for 1-2 minutes. Take each tortillas and dip into the birria sauce. Wipe off the excess. This can get messy, so you can also use a pastry brush to coat each side.
Add a heaping ¼ cup of the jackfruit to one side of the tortilla. Then fold it over and place on the hot pan. Do this for however many tacos you can fit on your pan. Cook about 2-3 minutes on each side, until browned.
Serve with whatever toppings you prefer!
If you can’t find ancho peppers, you can sub 1 tablespoon paprika.
Adjust your salt depending on the salt in the broth and jackfruit.
You can also sub mushrooms for the jackfruit. Use about 2 pounds portobello or king oyster mushrooms and shred with a fork.
This makes 16 corn tortilla sized tacos. Serving size is 2 tacos.