- 2 14 oz cans of jackfruit
- 2 teaspoons of thyme
- 1½ teaspoons cumin
- 1½ teaspoons chili powder
- ¾ teaspoons onion powder
- ¾ teaspoons garlic powder
- ½ teaspoon veggie bouillon or cube
- ⅛ cup tamari
- Olive oil
- 1 medium onion – roughly chopped
- 3 cloves of garlic – roughly chopped
- 1 16 oz jar of salsa (salsa verde or red salsa)
- Corn tortillas
- Refried beans
- Chipotle Coleslaw (or tomato sals and chipotle chili powder)
- Chipotle salsa
- Open and drain jackfruit and place in a bowl.
- Break up softer jackfruit pieces with hands and cut up harder pieces with knife until the jackfruit is “shredded”
- At this point squeeze as much water out of jackfruit as possible, using a clean dish towel.
- Add thyme, cumin, chili powder, onion powder, garlic powder, veggie bouillon cube broken up, and tamari to jackfruit and massage in until the jackfruit is evenly coated.
- Coat the bottom of a pot in a thin layer of olive oil, add onions and garlic and cook on low until onions and garlic are soft and “sweating”
- Add the jackfruit mixture and salsa to the onions and garlic. Allow mixture to simmer on medium low heat, until most of the liquid is absorbed. This can take up to an hour or more. If using a crock pot, this could take 3-4 hours on low.
- Add a thin layer of olive oil to a cookie sheet. Once the jackfruit mixture is done simmering, spread it on a cookie sheet and roast at 375° or 400° for half an hour or until slightly caramelized, making sure to turn the mixture every 5 minutes.
- Once jackfruit is roasted add it to a prepared soft corn tortilla* along with refried beans, coleslaw, avocado, and optional cilantro. Enjoy!
*My favorite way to prepare it is with a little bit of olive oil in a cast iron skillet over medium heat, turning on both sides.