Ingredients:

For the Spicy Jackfruit:

• 1 20 oz (566 g) can of young green Jackfruit in brine not ripe jackfruit in sugar syrup
  
• 1 small onion thinly sliced or chopped
  
• 1 or 2 chipotle peppers in adobo sauce
  
• 1 tbsp adobo sauce use less or more to heat preference
  
• 8 cloves of garlic
  
• 2 Tbsp ketchup
  
• 1/2 tsp ancho chili powder
  
• 1/4 tsp black pepper
  
• 1/2 tsp ground cumin
  
• 1 tsp ground coriander
  
• 1/2 tsp oregano
  
• 1 1/4 cup (294 ml) water divided
  
• salt to taste
  

Drain the Jackfruit. 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 keep aside. *You can skip this step and simmer the jackfruit in the sauce longer, Shred the jackfruit pieces midway during simmering when softened.

I use coconut 🥥 flour tortillas and young organic green jackfruit in a can from Trader Joe’s! Enjoy!