Spicy Vegan Jackfruit Barbacoa
Ingredients
- 2 cans jackfruit in brine
- 1 medium onion
- 3 cloves garlic
- 3 tsp ground cumin
- 1 tsp ancho chili pepper
- 1 chipotle pepper in adobo sauce
- 2 tbsp adobo sauce
- 2.5 heaping tbsp vegan Worcestershire sauce
- 1-2 tbsp ketchup
- 2 heaping tbsp maple syrup
- 1/2 tsp green Chile (optional)
- salt to taste
Preparation
Drain the jackfruit from the cans and bake at 250°F for about an hour to remove moisture and sourness.
Shred the baked jackfruit with a fork and remove the seeds.
In a heated pan, sauté the diced onion and minced garlic until soft.
Add the ground cumin, ancho chili pepper, chipotle pepper in adobo sauce, adobo sauce, vegan Worcestershire sauce, ketchup, maple syrup, and optional green chili.
Stir in the shredded jackfruit and mix well; if the mixture is too dry, add a bit of water and season with salt to taste.
Transfer the jackfruit mixture to a loaf pan, optionally layer with banana leaf, cover, and bake at 350°F for 30-35 minutes.
Serve with corn or flour tortillas, salsa, guacamole, and lime juice.