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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.
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.
In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano and ¼ cup of water until smooth.
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.
Add the shredded Jackfruit, 1 cup water and salt to the skillet. Mix well and cover for 10 minutes.
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.
Prep the tomatoes, lettuce and Pepper Jack Style Shreds for toppings
Add Jackfruit to corn tortillas and add tomatoes, lettuce or cabbage.
Top with Daiya Pepper Jack Style Shreds and serve.
*Recipe inspired by Vegan Richa