1 tbsp maple syrup
2 tbsp tamari
1 tsp liquid smoke
1/2 tsp each smoked paprika, ground coriander, ground cumin, chili powder
¼ tsp black pepper
1 can green jackfruit in water, drained and thoroughly rinsed, with center core parts chopped
1 tbsp olive oil (or water)
1 small onion, finely chopped
2 cloves garlic, minced
1-2 chipotle peppers in adobe sauce, chopped
¼ cup orange juice
vegetable broth
flour or corn tortillas
1
In a bowl or freezer ziploc bag, combine maple syrup, tamari, liquid smoke, and spices, and mix well. Add in jackfruit pieces and marinate for at least two hours or overnight for best flavor.
2
Next, heat oil (or water) in pan and sauté onion and garlic, cooking until fragrant and softened, about 5 minutes.
3
Add in chopped chipotle pepper with adobe sauce, then add jackfruit with the marinade and orange juice, and enough vegetable stock to barely cover. Simmer for 15-20 minutes.
4
Break up jackfruit using a fork or potato masher, reduce heat, and continue to cook on low for another 15 minutes until most liquid is evaporated. (Optional last step: place jackfruit on a baking tray and bake at 400F for a few minutes until crispy and charred.)
5
Serve on warm tortillas with toppings: cilantro, lime juice, red onion, sliced jalapeño peppers, vegan crema*, fresh salsa, etc.
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