- 1 Cup dairy-free pepperjack cheese, preferably Daiya Pepperjack Shreds
- 2 20-ounce cans green jackfruit in brine
- 1 onion, chopped
- 1/2 Cup lettuce
- 2 chipotle peppers in Adobo sauce
- 2 Tablespoons Adobo sauce
- 10 cloves garlic
- 4 Tablespoons ketchup
- 1 Teaspoon ancho chili powder
- 1/2 Teaspoon black pepper
- 1 1/4 Cup water
- Salt, to taste
- 1/2 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1/2 Teaspoon oregano
- 8 soft corn tortillas
Drain the canned 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 set aside.
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.
In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili powder, black pepper, cumin, coriander, oregano and 1/4 cup of water until smooth.
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.
Add the shredded jackfruit, 1 cup water, and salt to the skillet. Mix well and cover for 10 minutes.
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.
Prep the tomatoes, lettuce, and dairy-free cheese for toppings.
Add jackfruit to corn tortillas and add tomatoes and lettuce.
Top with cheese and serve.