Daiya Jackfruit Tacos

1. 1

   Drain the Jackfruit (if using canned) or clean the Jackfruit (if using raw). Add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 10 to 11 minutes. Drain, shred with a fork and set aside.

2. 2

   Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook Jackfruit until translucent. Stir occasionally, about 4 minutes.

3. 3

   In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano and 1/4 cup of water until smooth.

4. 4

   Add the blended sauce to the skillet with onions and cook until the sauce thickens and smells roasted. Stir occasionally, about 6 to 8 minutes.

5. 5

   Add the shredded Jackfruit, 1 cup water and salt to the skillet. Mix well and cover for 10 minutes.

6. 6

   Stir, reduce heat to medium-low and continue to cook for 15 minutes until the sauce reduces and the Jackfruit picks up the sauce flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.