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Author Notes: Tell us about your recipe. —Lee Kum Kee
- 1 Daiya Pepperjack Style Shreds
- 3 pounds Fresh Jackfruit
- 1 Onion, chopped
- 1/2 cup Lettuce
- 2 Chipotle Peppers
- 2 tablespoons Adobo Sauce
- • 10 Cloves Garlic
- 4 tablespoons Ketchup
- 1 teaspoon Ancho Chili Powder
- 1/2 teaspoon Black Pepper
- 1 1/4 cups Water
- 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.