Ingredients
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1
Daiya Pepperjack Style Shreds
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3 pounds
Fresh Jackfruit
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1
Onion, chopped
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1/2 cup
Lettuce
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2
Chipotle Peppers
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2 tablespoons
Adobo Sauce
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• 10
Cloves Garlic
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4 tablespoons
Ketchup
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1 teaspoon
Ancho Chili Powder
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1/2 teaspoon
Black Pepper
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1 1/4 cups
Water
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Salt
Directions
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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.
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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.
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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.
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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.
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Add the shredded Jackfruit, 1 cup water and salt to the skillet. Mix well and cover for 10 minutes.
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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.
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